Moist Banana Bread Recipe – The Best Banana Bread Ever

by Sherry Riter in Bread,Cooking  ,Food,Fruit,Recipe

Moist banana bread can melt in your mouth and this recipe proves it. This is my mother’s recipe with a few tweaks here and there to make it mine. My daughter told me years ago that it is perfect, so I know that I’ve hit the nail on the head.

The batter is thick and it smells good.

I love thick batter.

Licking the batter from the sides of the bowl is so yummy and fun.

Really! Oh, and I love to lick the mixing paddle. I get every little bit of the batter, but I have to hide from my daughter because she starts preaching to me about the raw eggs.

“You’re going to die all because of banana bread batter, Mo-om! Put it in the sink and stop it!”

She gets so worked up over a little batter.

That’s why I bake the banana bread when she is on a date or at work.

I call it “strategic cooking.”

Oh! Don’t lick the raw batter because if you get sick eating raw eggs, my daughter will blame it all on me and I can’t have the guilt of making thousands of people sick.

Moist Banana Bread

Let’s begin this fantastic recipe!
Start by adding the softened butter to the mixing bowl.

Don’t waste the butter wrapper.
Using the wax paper wrap of the butter,
coat the bread pan well.
You probably won’t even need more butter
than the amount that was left behind on the paper.
When you are finished covering all the surfaces,
set it aside while you make the batter.

Add the sugar to the butter and…

Whip it good!

When it has lightened in color,
add the eggs one at a time.

Mixing well between each addition.

Add the vanilla to the batter and mix.

In a separate bowl, sift the flour and

baking soda and

salt together.

Isn’t it pretty?
I love flour.

Add the flour mixture in thirds to the wet ingredients,
mixing between each addition.

Honestly, I really want to eat the batter at this point.
I’m a die hard batter licker.

After you have smooshed the bananas
to a liquidy state…
“Smooshed” and “liquidy” are words LOL

Measure out the appropriate amount of banana
and mix it into the batter.

Time to add the sour cream
so that this bread will be super moist.

Don’t forget to add the nuts!
I still want to lick the batter.

Since you have mixed all the other ingredients well,
it will only take a minute to mix in the
sour cream and nuts.

Remember that buttered pan?
Well, add a little flour and swish it all around
to completely cover the pan.

Now pour the batter in the pan.
Enjoy licking the batter while the bread bakes.
Did I say “lick the batter” again?

When it is completely done,
it will be a nice golden brown all over.
I usually check for doneness by taking a very skinny,
sharp knife and sticking it all the way through the bread.
If it comes out clean, it is done.

I love the split in the top.
It looks elegant and seems to say,
“Look what lies beneath the golden brown outside layer.”

Obviously, I can’t wait for it to cool.
If you have that much self-control,
more power to you.

So I carefully cut a slice,
enjoying the hot aroma of bananas
that have been baked to perfection.

So I add a little butter to the bread
and as it melts,
I take a picture for you
while trying to keep my hands steady.

I can’t wait any longer, so I take a bite.

I gotta go.
There is a whole loaf of
Moist Banana Bread
that is calling my name!

Moist Banana Bread


1/2 cup butter, softened
1 cup sugar, white
3 eggs, room temperature
1 teaspoon vanilla extract
1 2/3 cup all purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas
1/2 cup sour cream
1/2 cup pecans, chopped


Combine butter and sugar until creamy. Add eggs one at a time. Add vanilla and mix well.

In a separate bowl, sift together flour, soda and salt. Add dry ingredients to the wet ingredients and mix well. Add banana, sour cream and nuts. Mix until combined.

Bake in a pre-heated 350 degree Fahrenheit oven for 1 to 1 1/2 hours. Cool in the pan on a wired rack.

Yield: 1 9″ loaf

The Redhead Riter

This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 214 comments… read them below or add one }

1 Teresa Wilkinson 1984 September 15, 2011 at 4:10 am

You and licking the batter. I would never do such a thing. LOL ROFL


2 Sandra Keith September 15, 2011 at 4:31 am

Does your daughter actually know someone who got sick licking batter with raw eggs in it? While I know this is considered a problem with those who have compromised immune systems, I've gotten to the age of 71 while licking up more batter with raw eggs in it than anyone has the right to know about. I've never gotten sick either.


3 Charlene March 1, 2015 at 6:10 pm

I licked the bowl growing up and now my daughters do also, never have gotten sick…yet. LOL, I think if you take measures to make sure everything is clean and the eggs are fresh and wipe the shell before you crack them, it would be a slim chance of getting sick. Speaking of this recipe though, I just put it in oven and can’t wait till it’s done. Your pictures looks so yummy.


4 Sherry Riter March 5, 2015 at 4:20 pm

LOLOL Way to go Charlene! LOLOLOL Thank you very much for visiting and your comment. Hope you enjoyed the bread as much as the batter! 😉


5 Shari Lynne @ September 15, 2011 at 3:15 pm

MMMM nummy redheadedriter:) I've not made banana bread with sour cream:)
Shari Lynne


6 B M September 15, 2011 at 3:27 pm

That's so yummy looking, I'm sure it'll taste just as good… and of course who can resist licking the batter.

Thank you


7 Madison September 15, 2011 at 8:01 pm

Oh my, this just looks to yummy. I love banna bread, thank for recipe!!



8 Kimberly September 16, 2011 at 4:22 pm

I'll have to try your recipe. I have a favorite one that is similar. I use yogurt or buttermilk instead of the sour cream. Looks yummy!


9 Eanna May 30, 2012 at 8:58 pm

I just wanted to say my Grandma loved Banana bread, as well as my mother who eats it all the time. So I will say I know Banana bread. I was looking for a new recipe because I wanted to show off for my mom… And I just want you to know it was a BIG hit with my family. This is the one if anyone is looking for a moist (MOIST) banana bread!!
Thank you


10 The Redhead Riter May 30, 2012 at 9:55 pm

I’m glad you made a hit with it, Eanna. It is one of my favorite recipes of all time. Something about eating this banana bread is comforting. Mmmmmm….makes me want a piece right now!


11 Laura July 8, 2012 at 9:17 pm

This IS the best banana bread I have ever eaten. And, you know what I did?? I didn’t have white sugar so I used light brown. OMG! You have to try it. It was amazing. Thanks for the great pics, the enthusiasm and especially the recipe! :) Laura


12 The Redhead Riter July 9, 2012 at 6:39 am

I’m so glad that you enjoyed it, Laura! I’ve run out of white sugar before too and resorted to brown sugar. It gives a deeper flavor with the brown sugar and you’re right, it is delicious. Thanks! 😀


13 Tess Fedor October 20, 2012 at 1:26 pm

This is the nicest recipe website, clear, step-by-step instructions, beautiful pictures! A delight to find, now I will make the banana bread! Thank you so much.


14 Sherry Riter October 20, 2012 at 8:48 pm

I’m so glad you like my blog, Tess. I really appreciate your kind words. One word of warning about the banana bread…you won’t be able to eat one piece and you may not be able to stop eating it until you feel like you’re going to pop. Any weight you gain, ain’t my fault! LOL


15 Christa the BabbyMama November 19, 2012 at 12:38 pm

Can’t wait to bake this with my daughter today!


16 Sherry Riter November 20, 2012 at 2:01 am

It is the moistest and most flavorful banana bread you’ll ever taste! I hope you enjoy it immensely!


17 Desiree December 2, 2012 at 8:04 pm

WOW!!!! Love this bread so moist!!!! Made 3 loaves….doubled the recipe..Thanks!!!!


18 Sherry Riter December 2, 2012 at 11:46 pm

:) I’m so glad you liked it!


19 Janet December 15, 2012 at 6:03 pm

Just gotta letcha know that banana bread is one of my all time favorites and will try this one soon! Another delish idea for your bread is to slice it very thin and put pineapple cream cheese between two slices (like a sandwich). OMG, it’s better than butter and I love butter!


20 Sherry Riter December 15, 2012 at 6:42 pm

LOL Yes, I’ve often put cream cheese frosting on a slice – all 6 sides. LOL LOL


21 Kaylie March 20, 2013 at 2:46 am

I made this tonight and it was the best banana bread I’ve ever made or had. I did tweak the recipe a bit. Instead of sour cream, because I had none, I used cream cheese mixed with 3 tsp milk. The result was chunks of cream cheese scattered throughout my bread which I love! Thank you for posting this recipe!


22 Sherry Riter March 20, 2013 at 6:23 am

I’m so glad you obviously enjoyed it as much as me! LOL Now the trick is not to eat the whole thing all by yourself in a day. It is so hard to resist “just one more little piece.” LMBO


23 jennifer March 25, 2013 at 7:12 am

Delicious I tweaked recipe a bit. Instead of sour cream I added heavy whipping. cream and 1/2 teaspoon.of Cinnamon.
On the issue of eating raw dough I agree. My mother was a nurse for 45 years most of that as a infection control expert. My lovely mother brought all kinds of articles and pictures of culture result obtained from raw cookie dough. Positive bit of info wash the outside of egg and your hands lessons risk quite a bit. =)


24 Sherry Riter March 25, 2013 at 7:53 am

I wash the eggs too! LOL I’m glad you like the recipe! Thanks for sharing.


25 jennifer March 25, 2013 at 7:20 am

Forgot to include it is absolutely divine. One more tweak I made was 3/4 cup sugar and 1/4 cup brown sugar…..thank you for sharing this delicious recipe =)


26 Don March 30, 2013 at 11:38 am

I can’t wait to make this…banana bread is just about my favorite food! One question: is it 2/3 cup flour or 1 and 2/3 cup? I’m not a baker, can you tell?

Oh, one other question: What is the difference between pre-heating my oven and heating it?

Thanks! Love your blogs!



27 Sherry Riter April 1, 2013 at 7:48 am

The recipe is for 1 2/3 cup flour SIFTED. 😀 Enjoy!!!

Thanks for stopping by and leaving a comment.


28 Nibiikwe April 7, 2013 at 10:19 am

Ugh…I used 1 ans 2/3 cups flour and I doubled it! It’s in the oven now. Let’s see what happens….


29 Sherry Riter April 8, 2013 at 9:15 pm

How did it turn out? It turns out perfect every time! One of my family’s most favorite recipes.


30 Nibiikwe April 28, 2013 at 9:16 am

Awesome!!! This is a great recipe. I took a loaf to school and the kindergarten class loved it : )


31 Sherry Riter April 28, 2013 at 11:32 am

😀 Thank you!!! I’m so glad you enjoyed it.


32 Pearl April 11, 2013 at 9:10 am

greetings from Jerusalem. A few weeks ago I heard this is a dream, “Fedor Bread recipe’. It took me a while, but today I did a google search and found your banana bread recipe. My timing is always right. The universe knows you are out there :). I believe the name Tess Fedor was mentioned……….Will be trying it out. By the way, I love banana bread. Should you wish to find out more about me, write and as always======hugs from Jerusalem…


33 Sherry Riter July 5, 2013 at 9:11 am

Hi Pearl in Jerusalem!

Your comment was in my spam folder, so I’m sorry for the late response.

“Fedor” was the last name of someone who commented on this post.

Did you try the recipe? I’m not going to ask if you liked it. Instead I’m going to ask how much of the loaf did you eat at one time? LOLOLOL


34 Marilyn Walton April 28, 2013 at 2:15 pm

Thanks for such a great recipe! The sour cream seems to be the kicker… such moistness! Thanks again from another batter licker who has managed to live many years with my batter habit. 😉


35 Sherry Riter April 28, 2013 at 3:59 pm

High Five for a like-minded batter licker!!! 😉 I’m glad you enjoyed it! 😀


36 Jeanne May 1, 2013 at 2:12 pm

I just doubled the recipe and subbed 1/2 the sugar for Splenda since we are diabetic. Will let you know how it is!


37 Sherry Riter May 1, 2013 at 5:44 pm

Cool! Let us know how it works for you!


38 Angela May 1, 2013 at 2:31 pm


I have two questions for you: could I use light plain cheese cream instead of sour cream? I am not sure it´s the same thing as here in Spain it´s the most similar thing we can get to sour cream.
Could I substitute butter for olive oil


39 Sherry Riter May 1, 2013 at 5:49 pm

Hi Angela! I’m not sure how the substitutions would work. Butter has body and oil, well, oil is a liquid. Since cream cheese is super thick and sour cream is thinner, maybe they will work okay by still having enough body to the bread. If you give it a try, let me know how it works!!! Good luck!!!


40 Cherie May 17, 2013 at 1:43 am

I love a good, simple but uber moist banana bread! And can I just say that this recipe gave me just that — exactly how I’ve imagined it in my cravings :)

From your kitchen to mine: — thank you!


41 Sherry Riter May 18, 2013 at 8:05 am

:) You just can’t go wrong with this recipe. Between my mother and I, we’ve made 100’s of banana bread loaves using this recipe. Yum!!


42 Jassy May 19, 2013 at 7:26 pm

Hi there,

I just had to say that I am in LOVE with the banana bread I made from your recipe. I don’t typically lick the batter but when I made this, I just had to. It was so good. I added chocolate chips in it instead of pecans because I am allergic to them. It smells and tastes so good. I am surprised by how moist it is.

I want to thank you for sharing this recipe.


43 Sherry Riter May 20, 2013 at 8:41 pm

You’re very welcome!!! I’m happy that you love it so much. 😀


44 Virginia May 20, 2013 at 8:41 am

Thank you soo much for posting this recipe!!

I’ve been looking for a great banana bread recipe that’s lovely and moist but doesn’t collapse on me and this is just perfection itself!! I also doubled the recipe and got 3 good size loaves out of it! Awesome!!!!! I added chocolate chips instead of the walnuts and it was to die for. ;-))

I’m making them a second time now and trying half sour cream and half buttermilk to see if it makes them even more moist! Will let you know!


45 Sherry Riter May 20, 2013 at 8:42 pm

I’m so glad you enjoy the recipe that much! Thanks so much for letting me know and I look forward to your update. 😀


46 Anna June 20, 2013 at 7:45 pm

Your recipe says 1/2 c butter but the picture shows you used 2 sticks of butter which equals 1c of butter. (I’m referring to the picture where you’re adding the sugar.) so was it 2 sticks or 1 stick of butter?


47 Sherry Riter June 21, 2013 at 8:03 am

LOL I didn’t even realize I had taken that picture of the double butter! I actually doubled my recipe that day and took all the pictures before I added the second measurements. The recipe at the bottom is correct for one loaf of banana bread. In April 2009, I wrote a post showing the recipe cards I made everyone for Christmas and the banana bread is the one I posted a picture of here: :)


48 Sumer July 20, 2013 at 6:57 pm

This banana bread recipe looks amazing and I just put it in the oven right now!! Thank you so much!!


49 Sherry Riter July 22, 2013 at 7:24 pm

You’re very welcome! How did it turn out or should the question really be, how many slices did you eat at once? LOL


50 Jen Harrington July 25, 2013 at 3:19 pm

I put this batter in 4 little mini tins (3 x 5 “bake and take” tins from Hefty). I left it in the oven on 350 for about 32 minutes. I probably could have removed it at 30 but I was worried it would be raw since the directions said 1 hour. It’s still super moist and to die for! I use lite sour cream because it’s all I had… and I was very nervous about it because it was a couple days past the expiration! I must be a risk taker- I also lick the raw batter a few times…. GUILTY!


51 Sherry Riter July 26, 2013 at 12:19 pm

LOL Cute! I’m so glad you have enjoyed the recipe. It is definitely a winner. 😀 I always used “expired” stuff, but don’t tell my daughter. She is crazy over expiration dates. (rolling my eyes)


52 Nicole Johnson July 30, 2013 at 9:47 pm

I think I just died and went to batter heaven :)


53 Sherry Riter July 30, 2013 at 10:52 pm

LOLOLOL Thank you for making me smile today! Yes, Nicole, the batter is divine. Don’t be like me and my daughter…we at almost all the batter once and got really puking sick. We are extremists. LOL 😀


54 Lorely @ Butter Love Affair August 4, 2013 at 12:43 am

I don’t like Banana bread but my husband requested for it and I made him this, with brown sugar and walnuts — it was amazing! Even I couldn’t stop eating!:-) Thank you for the recipe! Will definitely make more in the near future!:-)


55 Sherry Riter August 4, 2013 at 9:53 am

:) I’m so glad that you enjoyed it!!! It is so hard to eat just one slice of this banana bread. For me, it is impossible. LOL


56 Amanda August 14, 2013 at 7:47 pm

This is the very best banana recipe I have ever tried! I has a wonderful moist banana flavor. I like to add walnuts instead of pecans.


57 Sherry Riter August 14, 2013 at 9:28 pm

Thank you Amanda! My mom likes to add walnuts instead too. 😀


58 Jean August 22, 2013 at 2:14 pm

Sounds just yummy!
However, important ?, what size loaf pan?
Looking forward to making it.
thanks, have :>) day!


59 Sherry Riter August 23, 2013 at 10:04 am

I just added it to the bottom of the recipe. It makes 1 9″ loaf. 😀 Enjoy!


60 Christine Sylvester August 27, 2013 at 6:07 pm

I have searched and tried so many different banana loaf recipes but I finally found the best ever and ONLY recipe I will ever need in my lifetime. Ive used your recipe so many times and its a hit every time. I add walnuts and chocochips instead and they are to die for. I make 3 batches all the time because hubby starts eating and its so hard to make him stop. Lol! Ty for sharing your recipe!


61 Sherry Riter August 29, 2013 at 8:24 am

😀 I’m soooooooooooooo happy that you love this recipe that much and it is my pleasure to share it. It really is THAT delicious and my family gobbles it up. :)


62 farah October 27, 2013 at 7:27 am

Oh I definitely want to try this bread today. Live banana bread 😀
buttt, sadly I don’t have sour cream… what can I substitute it with? Some people have mentioned butter milk, yogurt, cream cheese… so now I’m not sure which one will work best… Help!


63 Sherry Riter October 30, 2013 at 8:57 pm

Sorry I can’t help with a substitution because I always use sour cream. 😀


64 liz mclaughlin November 17, 2013 at 6:39 pm

hiya! i just made this but made it into 12 large muffins with choco chips and ohhhhhhhh! so good!


65 Sherry Riter November 24, 2013 at 12:51 am

I’m so glad you enjoyed the recipe!!! 😀 Thanks for telling me!!!!


66 bakerieram January 10, 2014 at 8:59 pm

We dont have sour and cream in our country .What can I use instead of it???


67 Sherry Riter January 13, 2014 at 2:50 am

Plain yogurt can take the place of sour cream. Do you have yogurt?


68 Katherinegilson March 10, 2014 at 3:25 pm

Dear Red,
I just made this amazing banana bread . I found your reciepe on Pintrest and instead of the sour cream I used plain yougurt ( mostly because I didn’t have enoughf s.c and had a lot of plain yougurt) The reciepe turned out fantastic and the house smells amazing. Thank you very much. I’m the type of person who is terrible at baking anything and can ruin take and bake cookies. So the fact that your reciepe was easy for me to follow and not mess up was greatly appreciated. And everyone in my home enjoyed it ( all 4 generations of us. ) my 94 yr old grandma was impressed seeing how I have made some huge monsteocietys in the kitchen time and time again.

Sincerely pleased,
Katherine and family


69 Sherry Riter March 11, 2014 at 12:37 pm

Thank you so much for your comment Katherine! 😀 I’m so glad you and your family enjoyed the recipe. This is one of my very favorite recipes of all time.


70 Katie R April 9, 2014 at 7:08 pm

Thanks for the recipe, Redhead Riter! I just enjoyed a piece of mine, cooled from baking. I had to use about half whole wheat flour because I ran out of regular, mixed 1/2 white and 1/2 brown sugar and added a little bit of spices, mostly some nutmeg. It was very delicious! And the texture is better than any quick bread I’ve tried! Thanks for sharing!


71 Sherry Riter April 10, 2014 at 11:05 am

I’m so glad you enjoyed the recipe!!!!!! :)


72 Kelsey May 7, 2014 at 10:57 pm

I just made mine and still waiting for it to be done in the oven. Can’t wait to cut into it! I added a little more banana (about 1 1/4 cups) cuz I like mine to have LOTS of flavor. I’m kinda upset because I didn’t have any walnuts and my husband wouldn’t go to the store for me. :/ Anyway, the reason I chose this recipe is because I’m tired of eating other people’s banana bread and it being too dry, which results in me having to load it with butter just to be able to eat it! I’m VERY excited for mine to come out of the oven and can’t wait to show off to my husbands family. Thank you SO Much for sharing. -Kelsey from Ohio.
P.S. my daughters hair is fire-engine red and has a spit fire attitude. And she’s not even 2!


73 Sherry Riter May 8, 2014 at 12:11 am

I’m so happy to share the recipe with you! This banana bread is SUPER MOIST and rocks with flavor. If you find that the bread didn’t rise properly or cook enough, just delete the extra 1/4 cup of bananas and you will be fine. Enjoy!!!


74 Lisa Runnin May 12, 2014 at 7:45 pm

Baking as I type. My 13 year old son helped make it so he got the pressure of licking the bowl and spoon as I got the mixers like a little kid myself. The house smells so good and there still 14 minutes on the timer. Can’t wait to try some!
Thanks for your recipe!


75 Sherry Riter May 13, 2014 at 12:22 am

That’s wonderful! I hope you thoroughly enjoyed it because I KNOW it is absolutely yummy.

Today I created a grain free banana bread and I’m so excited because it tastes delicious! :)


76 Lynn May 17, 2014 at 1:17 pm

These are the BEST muffins I’ve ever had. I substituted brown sugar (and whole wheat flour) and made these in a muffin tin – I got 28 regular sized muffins. I cooked them at 350 for 10-14 minutes. Everyone LOVES them! Thank you!


77 Sherry Riter May 21, 2014 at 12:44 pm

I’m so glad you have enjoyed the recipe! :)


78 donna June 17, 2014 at 1:58 pm

I spray my baking dish with pam and then sprinkle sugar in the pan coating all areas. thenpour the batter in it.. it makes it look awesome later


79 Sherry Riter June 21, 2014 at 2:22 am

Yes, that is a great idea! Thanks for sharing!


80 Christine July 5, 2014 at 6:18 pm

i just stumbled across your recipe & made it this afternoon! it’s in the oven right now & my apartment smells great! can’t wait to slice into it after it’s cooled! :)


81 Sherry Riter July 6, 2014 at 7:25 pm

Great! I’m sure it will taste delish! 😀


82 Sharon Guile July 16, 2014 at 9:05 pm

Made this today and it was so moist. I used walnuts, the rest of the recipe I made exact. In my oven it took about 50 minutes. This is the best banana bread recipe, and I have made a lot of different recipes. Thank you for sharing this recipe.


83 Sherry Riter July 19, 2014 at 11:05 am

I’m so glad you enjoyed it. I really believe that it is the BEST banana bread EVER. :)


84 Andria July 21, 2014 at 1:21 pm

Just put this in the oven! Only thing I did different was omit the nuts, I didn’t have any, sad day. The batter tasted so good I wanted to eat it raw! Can’t wait to try it. Sooooo good.


85 Sherry Riter July 23, 2014 at 11:54 am

I HAVE eaten the batter raw before and ate too much. LOL


86 Sabine August 1, 2014 at 2:53 am

Greetings from Germany! I’ve made banana bread according to your recipe many times, added different things to it (i.e. chocolate chips, all sorts of coarsely ground nuts, oats, apples), substituted the sour cream with greek joghurt, regular joghurt, cream cheese, whatever I have on hand, it always comes out beautifully! And soo easy to bake, never fails! Thank you for this delicious recipe!


87 Sherry Riter August 4, 2014 at 10:09 am

:) That makes me so happy to hear you love this recipe! It is really my favorite! :)


88 Kelsey Hendricks August 12, 2014 at 4:01 pm

In the oven now! Starting to smell great, I added a little more bananas than 1 cup, and didn’t have a teaspoon so just eyeballed, but I’m sure it will turn out great! Can’t wait! Thanks for sharing!


89 Sherry Riter August 15, 2014 at 6:18 pm

My pleasure to share Kelsey! I’m so glad you used the recipe and hope you enjoyed it! :)


90 Matea August 13, 2014 at 7:31 pm

Banana bread is a sure winner in my house! It’s easy to make and oh-so rewarding!


91 Sherry Riter August 15, 2014 at 6:03 pm

I’m so glad you have enjoyed the banana bread too! :)


92 Ryan in Arkansas August 14, 2014 at 6:17 pm

Found this on Pinterest. Very good, simple recipe that yields great results. My family destroyed this bread. Looking now to experiment with it. Thanks for the recipe….. Oh, btw, this is probably the closest recipe to my moms banana nut bread I have found….. Big bonus points there!!!
Woo Pig Sooiee!!!


93 Sherry Riter August 15, 2014 at 6:01 pm

LOL Funny description of your family and the bread! I had a great visual! LOL Thanks!


94 Janice August 21, 2014 at 6:09 am

Question – would love to bake this lovely recipe today but am wondering if I can omit the nuts and still have the banana bread turn out as it should and texturely OK. Please let me know. Thank you very much for sharing!


95 Sherry Riter August 21, 2014 at 8:32 am

You can delete the nuts without any adverse affects to the bread, Janice. :) Happy baking!


96 Annmarie August 21, 2014 at 4:06 pm

Looks delicious . About how many bananas did you use?


97 Sherry Riter August 22, 2014 at 12:33 am

It depends on what size the bananas are, but as long as you use one cup, it will be fine. :)


98 Janice August 21, 2014 at 11:54 pm

Sherry your recipe is absolutely amazing!!!! It is most definitely a keeper. It is such a hit with family. I’m sure it will be enjoyed by generations. Thank you very much for sharing this wonderful recipe with us all.


99 Sherry Riter August 22, 2014 at 12:27 am

:) You’re very welcome Janice.


100 Steph August 24, 2014 at 10:20 pm

I found this on Pinterest during a recipe search to use up some bananas. Thanks so much!!! I have not found a recipe for banana bread that I really liked until now. This was so moist & yummy! I just moved it to my Keeper Recipe pin folder. Thanks again!


101 Sherry Riter August 26, 2014 at 10:14 pm

You’re very welcome Steph and I’m so glad you enjoyed it! :)


102 Ruby Carr August 28, 2014 at 2:07 pm

I am going to try this recipe. Just want to say that I wasted a lot of paper and ink before I could print the recipe. There are 54 pages and it is not easy to find the page to print. Did I miss print directions?


103 Sherry Riter August 28, 2014 at 10:08 pm

I don’t use a recipe print plugin on my blog, but I’m not sure what was on the 54 pages because the post isn’t really that long. Hmmmm…I’m sorry you had such a hard time printing the recipe Ruby. I’m working on a cookbook, so eventually all my blog recipes plus more will be in the book. 😀


104 Tammy September 2, 2014 at 10:45 am

Hi I want to make this today, just one simple question… Do you use very ripe bananas? Thank you


105 Sherry Riter September 4, 2014 at 10:17 pm

Tammy, always remember this about bananas for any recipe: The more speckled and dark the banana, the sweeter the inside! So to answer your question, I like using very spotted bananas! 😀


106 Michelle September 9, 2014 at 8:05 pm

This is without a doubt the best ever Banana bread recipe! I have been searching for years and this is the one I will be using from now on. Thank you so much.


107 Sherry Riter September 12, 2014 at 1:28 am

You’re very welcome, Michelle! :)


108 Anne September 14, 2014 at 8:11 pm

This is the best bread I have found in a long time. My mom passed away a couple of years ago and she had a recipe similar to this, I have been looking for her recipe for a long time and this is the closest, thank you for posting this.


109 Sherry Riter September 18, 2014 at 7:55 am

😀 I’m so glad you like the bread too. :)


110 paula September 22, 2014 at 12:59 pm

Do you taste the sour cream in the banana husband’s loves it but doesn’t like sour cream.Is the sour cream what makes banana bread and pound cakes moist?


111 Sherry Riter September 22, 2014 at 8:14 pm

Nope, you can’t taste the sour cream. My mother HATES sour cream and she LOVES this banana bread. The sour cream adds a rich moisture. :)


112 Sanya September 27, 2014 at 7:43 am

Just popped mine in the oven. I had to substitute maple syrup for the vanilla AND vanilla yogurt for the sour cream. Just couldn’t wait to get the right ingredients from the grocery store. Oh well. I also added about 3/4 tsp of cinnamon and left out the nuts (there’s enough of those in my family)! Can’t wait to try this…


113 Sanya September 27, 2014 at 9:04 am

update: the slight mods came out delish!


114 Sherry Riter September 29, 2014 at 1:16 pm

I’m so glad it worked out and you enjoyed the banana bread! :)


115 Sherry Riter September 29, 2014 at 1:16 pm

Sounds yummy!


116 Elle October 8, 2014 at 11:17 pm

Thank you so much for this recipe! I just made the banana bread but it didn’t rise properly. Could it be from using too many bananas? I used 1/4 cup more than the recipe. I also used turbinado sugar instead of white sugar. It still came out delicious! :)


117 Sherry Riter October 12, 2014 at 4:17 am

Yes, too many bananas will make it sink in the middle because it will be too wet.


118 Sherri October 10, 2014 at 4:32 pm

I added a bit of cinnamon and a touch of nutmeg and I can’t stand waiting for it to come out of the oven!!!!!!!!!!!!!!! Thanks for the recipe.


119 Sherry Riter October 12, 2014 at 4:16 am

Sounds yummmy!


120 SANDY October 17, 2014 at 8:02 am



121 Sherry Riter October 20, 2014 at 12:01 pm

Hi Sandy,

This recipe uses all purpose flour.

I’ve updated the recipe on this post to reflect the flour type. If you see just “flour” in any of my other recipes, it will also be all purpose flour. I always notate “self-rising” as such.



122 Zia October 18, 2014 at 8:33 pm

This recipe is best and been a hit to wherever I took it!! Love everything about your site!!You are the best!! Since I just can’t make myself visit other sites for anymore, do you have a moist zucchini bread and carrot cake recipe to share? Thanks for making me want to bake more!!


123 Sherry Riter October 20, 2014 at 12:04 pm

:) Thank you so much Zia. I do have both recipes that you have requested. I will have to share them with you soon. :)


124 Lisa Dar Santos October 21, 2014 at 2:47 pm

Hi! I’m glad I found your recipe on Pinterest! The banana bread came out so moist and flavorful even though the bottom fell flat a bit. My batter didn’t come out as thick as yours. Could it be that I sifted my flour first before measuring it? Or that I had let the butter soften too much to the point that some bits were melted and runny? I will bake again today and follow your recipe to the letter! Although I will use Greek yogurt as I had done the first time. I find that it is the same consistency as the sour cream, minus the fat. :). Thank you again for putting out this wonderful recipe!! My picky kids definitely approve!


125 Sherry Riter October 26, 2014 at 2:14 am

I’m not sure exactly why it fell, but my guess would be that you sifted the flour before measuring which meant you used less flour than I did, thus it was thinner batter. Glad you found the recipe and everyone loves it! :)


126 Lisa Dar Santos January 7, 2015 at 3:06 pm

You’re definitely right! I tried again and the batter came out thick like yours. Yay!!!


127 Sherry Riter January 13, 2015 at 8:32 am

LOL :) 😉 Good!


128 Allison October 25, 2014 at 10:40 pm

Hello! I am an American living in China. One day a couple of weeks ago I had a HANKERING for banana bread and turned to your recipe. In our city sour cream is rare to find, so I used some local yogurt instead and LADY LET ME TELL YOU IT WAS AMAZING. Thanks for such a faithful recipe! That sour cream/ yogurt element is the secret.


129 Sherry Riter October 26, 2014 at 2:17 am

😉 Yes, the sour cream/yogurt adds just the perfect element. So glad you enjoyed some fresh banana bread! :)


130 Lindsay October 28, 2014 at 9:09 pm

Dear Banana Bread Witch,

This bread was amazing. I don’t write on people’s blogs, but this just made me so happy, I couldn’t help myself.

I think I’m in love with you… I mean your bread.

Thank you for a fantastic recipe <3


131 Sherry Riter October 29, 2014 at 12:29 am

I have seriously laughed out loud. Thank you for your cute comment! Thank you for taking the time to write it today. This is one of my families favorite recipes. Never fails us. :)


132 Vanessa October 30, 2014 at 3:07 pm

My search for a banana bread recipe is over! I usually try a new one every time and have never been ‘wowed’ until this recipe. Me and the bf agree that this is a keeper! Thank you!


133 Sherry Riter November 3, 2014 at 9:13 am

😉 Yes, it is the best banana bread I’ve ever eaten. I love it!


134 karishmahansen November 4, 2014 at 8:05 am

i just made this…omg! its so yummm!! will definitely make this again. thank you so much for sharing the recipe 😀


135 Sherry Riter November 10, 2014 at 4:44 pm

LOL You’re very welcome!!! :) I’m so glad you enjoyed it! I’ll be over to get a piece soon. 😉


136 Rachel November 5, 2014 at 9:44 pm

Thank you so much for this amazing recipe!!! My 17 year old son just told me that he really likes it!! Now that is saying something. So thank you again for sharing .


137 Sherry Riter November 10, 2014 at 4:44 pm

You’re welcome! I’m glad it’s a hit!


138 Carol Bader November 13, 2014 at 4:37 pm

Om goodness! what ever you do…do not taste the batter! You will NOT be able to stop eating it! LOL! Mine is in the oven right now! The batter was amazing! I am thinking the finished bread will be also! Thanks for the recipe!


139 Sherry Riter November 25, 2014 at 12:48 am

LOL It’s nice to know that someone else finds the batter hard to resist! LOL 😀


140 Ashlee November 17, 2014 at 11:09 am

I really enjoyed your writing style. I will be saving this recipe for a weekend.


141 Sherry Riter November 25, 2014 at 12:51 am

Thank you Ashlee!!!


142 Barbara November 20, 2014 at 3:02 pm

One of THE best recipes for Banana Bread ever. At the last minute, realized I didn’t have any walnuts/pecans, so substituted raisins. Worked out great. You gotta’ try it.


143 Sherry Riter November 25, 2014 at 12:45 am

I have tried raisins and think it’s delicious. I’ve also mixed walnuts and pecans in the same recipe and that actually tasted good too. :)


144 Shona Campbell November 23, 2014 at 1:11 pm

WOW by far the best banana bread recipe my family and I have ever tasted, thanks for sharing:))


145 Sherry Riter November 25, 2014 at 12:41 am

Happy to hear it! :) Enjoy!


146 Hanne November 27, 2014 at 9:30 am

Hi! I promised to make banana bread for a brunch at my son’s school, but I was wondering if I make it friday evening, will it still be moist enough saturday morning?

Thanks for the response! :-)


147 Sherry Riter November 27, 2014 at 10:30 am

It will stay moist and fresh for probably a week, but it hasn’t ever lasted that long here. 😀 LOL


148 Sarah December 8, 2014 at 4:37 pm

Hello! I am so excited to make this. Was wondering how ripe the bananas should be? Some recipies say when the outer peel is like completely black, what would you recommend?

Thanks! :)


149 Sherry Riter December 14, 2014 at 4:18 am

The more freckled the bananas, the sweeter the bread.


150 Carolyn December 13, 2014 at 11:23 am

Well a friend of ours LOVES Banana Nut Beer… and yes there is such a thing. He mentioned that a nice warm slice of banana nut bread fresh out of the oven would be a Great companion to have with the beer. He is on his way over and just put the bread in oven and cold beer in the fridge.

I did boot have sour cream so I used plain yogurt instead wish I would have read comments prior to making as I think a little brown sugar would have been good too. I used walnuts and pecans and lots of extra…love my nuts :-) starting to smell yummy as it bakes. cannot wait to try when done with a ice cold banana nut beer


151 Sherry Riter December 14, 2014 at 4:13 am

I’m so glad you are trying the recipe. I bet you love it! 😉


152 Anne Powers December 21, 2014 at 7:01 pm

used greek vanilla non-fat yogurt, in place of sour cream, turned out great!


153 Sherry Riter December 25, 2014 at 8:39 am

:) Yep! Glad you enjoyed the banana bread!


154 Kim December 22, 2014 at 1:50 pm

Making 2 loaves to give to my husband’s grandmother for her to give as a gift to one of her family members and I was wondering how do I wrap them as a gift so they don’t go bad . I am giving her the 2 loaves tonight. Do you have any suggestions on how to wrap them . Do you have to cook them for the full hour and half or just until they are done in the middle and golden brown on top . I have them in the oven now and they smell great.


155 Sherry Riter December 25, 2014 at 8:38 am

:) Usually it takes the full 1.5 hours before the center of the bread is cooked, but you can test it. Just remember, if you stick it too soon, it will fall.

Happy baking, sharing and eating!


156 Ginger Naylor December 30, 2014 at 4:45 pm

This was very moist and delicious…I made 2 loaves out of my mix and they baked in 35
minutes on 350..I highly recommend this recipe, and so simple..I also used 1/2 cup white
sugar and 1/2 cup brown sugar..ENJOY….


157 Sherry Riter January 13, 2015 at 8:26 am

:) Glad you enjoyed!


158 Sturgmom January 6, 2015 at 9:41 pm

Just found this recipe on Pinterest and have it baking in the oven. Oh my goodness- the batter was AMAZING!! Can’t wait to cut a warm piece!


159 Sherry Riter January 13, 2015 at 8:24 am

I can’t even tell you how much of this batter I’ve eaten. Probably as much as I’ve baked. LOL


160 kim January 14, 2015 at 5:00 pm

Love it!!!! I mix it up a bit with different kind of nuts.


161 Sherry Riter January 16, 2015 at 6:16 am

Yep! Black walnuts are really delicious. :)


162 Lily January 15, 2015 at 2:37 pm

So yummy!!! I just made muffins with this recipe, 15 minutes in a 350 oven and they are heavenly!! My super picky 3 yr old just loves them. I added a half cup of applesause instead of sour cream.


163 Sherry Riter January 16, 2015 at 6:16 am

:) Yes, they are yummy!


164 Kelli A. January 21, 2015 at 6:04 pm

I just finished baking this wonderful banana bread when my boys got home from school and couldn’t wait for me to cut them a piece. It was so moist right out of the oven. Thank you so much for sharing!!! Best ever :)


165 Sherry Riter January 23, 2015 at 8:34 am

😀 I have to agree. It IS the best ever. Enjoy often! 😉


166 Diane January 27, 2015 at 2:24 pm

I made this recipe at Thanksgiving because I could not find MINE…I made several small disposable pans and took them to my elderly uncle. He had so much stuff at that time he put it in his freezer. My uncle pulled it out last week and ate the whole thing in one day and called to tell me that was the best banana bread he had ever had and I agreed with him. Thank you so much for sharing and trust me when I say my great uncle does not praise just be to nice it is because he MEANS it sincerely. I told him I found the recipe on the net but he still gave Me the credit! :)


167 Sherry Riter January 28, 2015 at 1:46 am

:) I’m very happy that you all enjoyed the recipe. :)


168 LaWanna January 29, 2015 at 10:10 am

I can`t wait to try this recipe. It looks amazing! Can you tell me what kind of sifter you are using and where can I get one?? Thanks LaWanna


169 Sherry Riter January 29, 2015 at 10:19 am

It’s just a regular sifter and I got it the grocery store. :)


170 M E February 10, 2015 at 11:16 am

I am about to make your banana bread… I am not an experienced baker… I see the recipe calls for a 9″ loaf pan… I had been given a set of pans which includes two 9″ pans, but one measures 5 ” across and the other 3-1/2.. Which do you suggest I use.. Thank you!


171 Sherry Riter February 13, 2015 at 2:14 am

Which did you use?


172 M E February 21, 2015 at 1:26 am

After carefully looking at your pictures., I used the one that was 5″ across. It looked most like yours.. Size wise, it was perfect… But don’t think my bananas were ripe/freckled enough (based upon the comments here) because , while it was moist, it wasn’t sweet. I’ll keep trying..;;


173 Sherry Riter February 22, 2015 at 1:43 am

More freckles means more sweetness, but even unfreckled bananas make an excellent milder flavored bread. :)


174 Johanna February 11, 2015 at 8:08 pm

I just made this recipe tonight! So yummy. I did taste the batter, but had to resist the urge to lick the bowl clean as I’m 6 months pregnant. I didn’t have all purpose flour, so I used cake flour. Also left out the walnuts & added chocolate chips! I doubled the recipe & it yielded 3 loaves! Maybe the flour? I don’t have a lot of baking experience so I have no idea why I ended up with 3 instead of 2, but I’m not complaining!!!


175 Sherry Riter February 13, 2015 at 2:19 am

LOL I wouldn’t complain with THREE loaves either! LOLOLOL You’re too cute!


176 Judy February 16, 2015 at 5:01 pm

Just put it in the oven. Smelling delicious!
Substituted plain yogurt for sour cream and added 2 tsp vanilla and 3/4 cup pecans.
Excited to try it! Thanks for sharing .


177 Sherry Riter February 25, 2015 at 1:37 pm

Well Judy, did you eat the who loaf of bread at one sitting? LOL 😉


178 Darcy February 21, 2015 at 10:03 pm

Ok while putting away groceries in freer my frozen bananas fell out sooooo I thought ok time to make banana bread I google best moist banana bread and found your recipe which is in oven now I’m making 3 loaves 2 without nuts 1 with and can’t waittwait to taste it while warm with butter yummy :) Oh I never lick raw egg batter lmao :) Thank You I will repost after I try it!


179 Sherry Riter February 22, 2015 at 1:44 am

LOL Live dangerously and lick the batter just once! 😉


180 Judy February 22, 2015 at 12:10 pm

With inches of snow outside and the frigid temps we have had lately my bananas browned quickly so I decided to try your moist banana bread and it is baking as we text. Can’t wait to try it in about an hour and a half. Thank you in advance for its easy of assembly and cleanup.


181 Sherry Riter February 25, 2015 at 1:40 pm

I hope you remembered to lick the batter!!!! LOL :)


182 Ann February 23, 2015 at 10:57 am

This is an amazing recipe! I also tweaked it using toasted pecans and Sonoma vanilla bean extract then as an extra kick I put Saigon Cinnamon. Talk about an out of this world banana bread…OMG!!!!


183 Sherry Riter February 25, 2015 at 1:47 pm

I’m glad you enjoyed it! 😀


184 Elisa March 1, 2015 at 2:15 am

Thanks for the recipe. Made one today and it was the best I ever made. Besides I swap white sugar to brown. I also add cinnamon powder 1/4 teaspoon and instead of sour cream which I don’t have I put 1/2 cup of natural plain yogurt and mine was cooked in around 30minutes in 180 degree Celsius as I put mine in a wider pan from normal bread tins and just watch from outside to just the dark golden colour then pull it out and check. It was more like square cake but very tasty 😉


185 Sherry Riter March 5, 2015 at 4:20 pm

Thank you! I’m so glad you enjoyed it!


186 lauren benson March 6, 2015 at 10:31 am

I made this recipe last night and it turned into a “lava loaf” literally bubbling up flowing over the 9′ loaf pan all over the bottom of the oven. My husband keep saying “what’s burning” so I finally went to check on it. OMG. Well damage done at that point so I let it continue to bake, 1 hr only, 55 min would have been better. The top of the loaf looks like the surface of the moon, but the bread was very good. Are you sure the recipe should use baking soda and not baking powder? Anyone else have this happen to them?


187 Sherry Riter March 6, 2015 at 3:25 pm

I don’t know why it didn’t work for you, but yes, it is 1 teaspoon of BAKING SODA. I’ve made this recipe for over 30 years and it never bubbled over. Also, it is 350 degrees F and it usually DOES take the full 1.5 hours to bake all the way through.


188 safari belle March 13, 2015 at 8:04 am

Yum! Thank you for sharing your recipe. This is the best Banana Bread I have ever made. I didn’t have any sour cream, so I substituted it with regular cream.
Thank you again!


189 safari belle March 13, 2015 at 8:05 am

Sorry….did I say the final product was devine?


190 Sherry Riter March 17, 2015 at 5:39 am

LOL It is definitely yummy!!! Thank you!


191 Sherry Riter March 17, 2015 at 5:39 am

You’re very welcome! :)


192 Anju March 20, 2015 at 4:20 pm

This is the best banana bread I have ever baked. Thank you so much!!! Its snowing here and I am just enjoying a slice of warm banana bread..heaven:)


193 Sherry Riter March 22, 2015 at 1:49 pm

You’re welcome! So glad you found it on my blog. 😀


194 Patti March 22, 2015 at 1:06 am

Want to make two loaves. Do I double the recipie and will it be ok? Some recipies do not work well when doubled. Can’t wait to try it.


195 Sherry Riter March 22, 2015 at 1:48 pm

I don’t think I’ve ever doubled the recipe Patti. Sorry. If you decide to double it, let me know how it turns out. 😀 Enjoy!


196 Bertha March 24, 2015 at 8:04 pm

Hi, this was THE best banana bread, thank you for the amazing recipe!!! I made recipe and a half hoping we’d have it for dessert, and it disappeared before dinner was even done cooking! Delicious! Thank you!


197 Sherry Riter April 1, 2015 at 6:50 am

This recipe WILL always disappear quickly, Bertha. It turns out perfectly every time. Very glad you enjoyed it.


198 Joan C March 28, 2015 at 9:52 pm

Hi, I loved the recipe! the first time i used the 0.5% sour cream, it turned out perfect.

But I only have the 14% sour cream right now, would it be the same if I used this?
I noticed the texture is not as watery as the 0.5% .

Thank you!


199 Sherry Riter April 1, 2015 at 6:46 am

The richer and thicker the sour cream, the better the bread!


200 ohidah April 17, 2015 at 1:34 pm

Wow! I’m speechless!! Just made 3 loves now and they taste awesome despite having a very bad cold..could not smell though but my children told me the aroma was “divine” I couldn’t agree more the taste is indeed divine
did not have sour cream so I added a tablespoon of vinegar to 1 cup of milk and left it for 5 minutes and used bit instead I also added cinnamon and nutmeg. Believe it or not 2 loves down..had to sneak the 3rd into the bedroom so hubby can have evening tea he has not spoken since he started eating lol. Thank you so much for sharing


201 Sherry Riter April 28, 2015 at 3:29 am

LOLOL I’m so glad your family has enjoyed this recipe too! :)


202 Lisa May 13, 2015 at 1:17 pm

I doubled this recipe it was and is wonderful. My husband is from Peru and has never had banana bread until now. Ate 90% of the 3 loaves and requested I make more. So today, I’m making more. Thank you for this recipe the bread is so moist and wondetful. This is a keeper.


203 Sherry Riter May 14, 2015 at 7:10 am

Great Lisa!!! I’m so glad you all have enjoyed it so much and that it doubled fine! :)


204 Nelya May 15, 2015 at 2:13 pm

Made this twice before, and I’m about to make it again :) My husband liked it better when I added some mini chocolate chips in it (about 1/4 cup), he said it was better, maybe more moist that way… Also, just spraying the pan with Pam works too. I’ve tried both that and the butter/flour method. Thanks for the recipe!


205 Sherry Riter May 26, 2015 at 2:32 pm

Yum! Chocolate! LOL So happy you enjoyed the recipe! :)


206 Jackie Luke September 10, 2015 at 10:06 pm

Hi Sherry, I’ve been making your Banana Bread for many months now! We love it & I’ve shared it lots of times. It’s the best I’ve ever used! I’ve been putting a cup of sour cream in it—Oops! It’s suppose to be 1/2 cup, right?? Are you making a Cook Book? Thanks! Jackie


207 Sherry Riter November 23, 2015 at 9:01 am

Yes, eventually the cookbook will be finished! :)


208 Paul September 25, 2015 at 5:01 am

It’s shackin’ ‘n backin as we speak! Thnx


209 Sherry Riter November 23, 2015 at 9:00 am



210 nki October 23, 2015 at 12:41 pm

I made it for 1hour because I was afraid of it being undercooked but then it came out under cooked :( after it cooled, it wasn’t soft – just chewy and harder.

do you bake it to 1.5 hours?


211 Sherry Riter November 23, 2015 at 8:52 am

Insert a toothpick in the middle before you take it out of the oven and bake it longer if the toothpick doesn’t come out clean.


212 nki October 23, 2015 at 1:17 pm

sorry I meant I didn’t want to overbake it


213 Shuba November 22, 2015 at 4:15 am

Thank you for your recipe. Tried making this yesterday and it turned out beautifully.
It was so moist. The only variation i did was change it to brown sugar and reduced to a quarter less than 1 cup as well and included more than 1 cup of banana. It tasted yummy :) it was my first time baking a banana bread so i was really excited.

Love from malaysia,


214 Sherry Riter November 23, 2015 at 8:38 am

I’m so glad you enjoyed it. :) Congratulations on your first banana bread!


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