🍌 Farm at Fox Hill Banana Bread
Moist, never mushy — real bananas, farmhouse simple, and slices like a dream
If you’ve ever made banana bread that turned out too dense, dry, or (even worse) gummy in the middle… this recipe is your redemption arc. This is the Fox Hill way — rustic, from-scratch, packed with real ripe bananas, super moist like the best bakery loaf, but still holds its shape when you slice it.
It fits perfectly into a 10.5 x 5.5 x 3 inch loaf pan — so you get that tall, pretty dome and thick slices that don’t fall apart. It’s the kind of banana bread you wrap in parchment, leave on the counter, and watch disappear one slice at a time.
💛 Why This Banana Bread Works So Well
Here’s the science behind the perfect loaf:
Trick: Why It Matters
Bananas + sour cream + oil- Makes it super moist (like the bakery kind), but not soggy or greasy.
Butter + brown sugar - Adds caramel flavor and structure so it slices cleanly.
Low & slow bake (325°F) - Prevents sinking and helps the inside cook evenly without drying the edges.
Correct center temp - 200–205°FEnsures it’s baked through while still tender and moist inside.
Larger loaf pan - Gives you a taller, bakery-style dome. No flat sad banana bread here.
🥣 Ingredients
(For a 10.5 x 5.5 x 3 inch loaf pan — adjust only if using smaller pans)
Dry Ingredients
2 ¼ cups (285 g) all-purpose flour
1 ½ tsp baking soda
½ tsp baking powder
¾ tsp salt
1 tsp ground cinnamon (optional but highly recommended)
Wet Ingredients
4 very ripe bananas, mashed (about 1 ¾ cups / 400 g)
4 Tbsp (55 g) unsalted butter, melted
¼ cup (60 ml) neutral oil (canola, avocado, vegetable)
¾ cup (150 g) brown sugar
¼ cup (50 g) granulated sugar
2 large eggs, room temp
½ cup (120 g) sour cream or Greek yogurt
2 tsp vanilla extract
Optional Extras
¾ cup walnuts, pecans, or chocolate chips
1 whole banana sliced on top or a sprinkle of coarse sugar
👩🍳 Step-by-Step Instructions
1. Prep
Preheat oven to 325°F (163°C).
Grease and line your loaf pan with parchment paper.
2. Mix Dry Ingredients
Whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. Mix Wet Ingredients
In a separate bowl, mix melted butter, oil, brown sugar, and granulated sugar until smooth.
Whisk in eggs, then mashed bananas, sour cream, and vanilla.
4. Combine
Pour wet mixture into dry. Gently fold until just combined (no dry flour streaks).
Fold in nuts or chocolate if using.
5. Bake
Pour into loaf pan and smooth the top.
Bake 65–75 minutes. Tent loosely with foil at 45 minutes if browning fast.
The center should reach 200–205°F — that’s when it’s perfectly cooked.
6. Cool (Don’t Skip!)
Cool in the pan for 15 minutes, then transfer to a cooling rack.
Let rest at least 1 hour before slicing so it stays intact and beautifully moist.
🧡 Storage Tips
Room temperature: Wrap in parchment or foil; keeps perfectly moist 3–4 days.
Fridge: Not necessary unless adding fresh fruit on top.
Freezer: Slice, wrap individually, freeze up to 3 months — toaster or oven brings it back to life.
