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Flour Bakery Banana Bread Recipe

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4.2 from 62 reviews

This Flour Bakery Banana Bread recipe offers a moist, flavorful loaf packed with ripe bananas and crunchy walnuts. With a perfectly balanced sweetness and a tender crumb, it’s a classic comfort treat perfect for breakfast, snack, or dessert. The bread is enriched with sour cream or crème fraîche for extra moisture and a slight tang.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 cup + 2 tablespoons sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 3 1/2 very ripe, medium bananas (about 1 1/3 cups peeled and mashed, 340 grams)
  • 2 tablespoons sour cream or crème fraîche (full-fat)
  • 1 teaspoon vanilla extract

Add-Ins

  • 3/4 cup walnuts, chopped

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Lightly grease or spray a 9×5 or 10×5 inch loaf pan with non-stick cooking spray or butter to prevent sticking.
  2. Sift dry ingredients: In a medium bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside to keep the mixture aerated and clump-free.
  3. Beat eggs and sugar: Using a stand mixer with a whisk attachment or a hand mixer, beat the sugar and eggs together for 5 minutes (or 8 minutes with a hand mixer). Beat until the mixture is light, fluffy, and pale in color; this aerates the batter for better texture.
  4. Incorporate the oil slowly: With the mixer on low speed, slowly drizzle in the canola oil over about 1 minute. Adding the oil gradually helps keep the batter aerated and prevents deflation.
  5. Add bananas and flavorings: Mix in the mashed bananas, sour cream or crème fraîche, and vanilla extract on low speed until combined evenly.
  6. Fold in dry ingredients and nuts: Using a rubber spatula, gently fold in the sifted dry ingredients and chopped walnuts just until no streaks remain. Avoid overmixing to maintain a tender crumb.
  7. Fill the loaf pan: Pour the batter into the prepared loaf pan and smooth the top. Don’t overfill, as the bread will rise during baking. You may have extra batter left.
  8. Bake: Place the pan in the preheated oven and bake for 1 hour to 1 hour 15 minutes. The top should be golden brown and spring back when lightly pressed with a finger. If the bread continues to sink under pressure, continue baking. To prevent over-browning, tent the bread with foil after about 30-40 minutes and check for doneness starting at 50 minutes.
  9. Cool before removing: Let the banana bread cool in the pan on a wire rack for at least 30 minutes. Once cooled, remove it from the pan and allow it to cool completely.
  10. Serve and store: Serve slices spread with sweet cream butter for extra richness. Store tightly wrapped in plastic wrap at room temperature for up to 3 days to maintain freshness.

Notes

  • Use very ripe bananas for maximum flavor and sweetness. The blacker the banana skin, the better.
  • Folding in the dry ingredients gently prevents the bread from becoming tough.
  • If using a 10×5 inch pan, baking times may vary slightly; check earlier to avoid overbaking.
  • Covering the bread with foil midway through baking prevents excessive browning.
  • The bread keeps well at room temperature wrapped for 3 days or can be frozen for longer storage.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/flour-bakery-banana-bread-recipe/