Flour Bakery Banana Bread

How to make the famous, award-winning Flour Bakery Banana Bread. This is the best banana nut bread recipe and is perfectly moist with sweet banana flavor.

Have you ever tried the famous banana bread from Flour Bakery? My daughter, Sierra, lived in Boston last summer (and is moving back in a few weeks), and we had to try the award-winning banana bread at Flour Bakery. It definitely lived up to the expectations! I found the recipe and had to share it with you because it is the best banana bread recipe.

Joanne Chang, is the owner and pastry chef at Flour Bakery in Boston, Massachussets. I appreciate and admire those pastry chefs who are detail oriented and perfectionists in the kitchen. I love so many of her recipes!

One of the things that I love about baking homemade banana bread is that it is so nostalgic for me. The smell of banana bread baking often evokes a sense of comfort and nostalgia, reminiscent of my Mom baking and family gatherings.

The perfect banana bread is incredibly moist, with a tender crumb that melts in your mouth. It has the perfect sweetness from ripe bananas, a hint of vanilla, and a touch of cinnamon. By using both oil and sour cream, it makes it perfectly moist and tender. This Flour Bakery Banana Bread is known for its incredible moistness and rich banana flavor.

Ingredients:

Do you have ripe bananas and wonder what to do with them? The answer is always to bake homemade banana bread.

• Bananas — It is imperative to use ripe bananas when baking homemade banana bread. The ripe bananas invoke a natural sweetness in the banana bread.
• Oil — The oil is the integral ingredient to making moist banana bread.
• Creme Fraiche or Sour Cream — Use creme fraiche or full-fat sour cream for the most flavor and best texture.
• Sugar
• Eggs
• Vanilla Extract
• Flour
• Baking Soda
• Salt
• Cinnamon
• Nuts — This is optional but adds the perfect amount of crunch to the banana bread. I suggest adding walnuts but you can add pecans as well.

Oil vs. Butter in Banana Bread:

Using oil instead of butter in banana bread makes it more moist and tender. While butter adds flavor, oil stays liquid at room temperature, which helps retain moisture. This results in a softer texture and longer-lasting moistness, making the banana bread even more delicious days after baking.

Why is using sour cream (or creme fraiche) important in banana bread?

Sour cream plays a crucial role in banana bread by adding moisture and richness to the batter. It also provides a slight tanginess that enhances the flavor of the bananas. The acidity in sour cream helps to tenderize the gluten in the flour, resulting in a softer and more tender crumb.

How to make Flour Bakery Banana Bread:

• Preheat oven to 325 degrees. Spray with non-stick cooking spray or butter a 9×5 loaf pan.
• In a bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• Using a stand mixer, fitted with the whisk attachment (or a hand mixer), beat the sugar and eggs together for 5 minutes, until light and fluffy. This step will take 8 minutes if using a hand mixer.
• On low speed, slowly drizzle in the oil. Don’t add the oil all at once. Add it slowly so it has time to incorporate into the eggs and doesn’t deflate the air you just whipped into the batter. Adding the oil should take about 1 minute.
• Add the bananas, sour cream or creme fraiche, and vanilla and continue to mix on low speed until combined.
• Using a rubber spatula, fold in the dry ingredients and nuts until no streaks remain. Pour the batter into the prepared loaf pan and smooth out the top.
• Bake for 1 hour to 1 hour and 15 minutes or until golden brown on the top and your finger springs back when you press it. If your finger sinks when you press on the bread, it needs more baking time. I suggest carefully placing foil on the top of the bread halfway through baking to ensure it doesn’t become too brown.
• Let it cool in the pan on a wire rack for at least 30 minutes before removing from the pan. Then pop it out of the pan to finish cooling.
• Spread with sweet cream butter. The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.

FAQ’s:

Storage:

Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.

Got Bananas? More Banana Recipes:

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