Flour Bakery Banana Bread

5 from 11 votes

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.

Prep Time20

Cook Time1

Course: Bread, Breakfast Breads, Breakfast/Snack

Cuisine: American

Keyword: banana bread, flour bakery banana bread

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

1 1/2 cups Flour (all-purpose)
1 teaspoon Baking Soda
1/4 teaspoon Cinnamon
1/2 teaspoon Kosher Salt
1 cup + 2 Tablespoons Sugar
2 large Eggs
1/2 cup Canola Oil
3 1/2 very ripe, medium Bananas (1 1/3 cups peeled and mashed, 340 grams)
2 Tablespoons Sour Cream or Creme Fraiche (full-fat)
1 teaspoon Vanilla Extract
3/4 cup Walnuts (chopped)

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Instructions

Preheat oven to 325 degrees. Spray with non-stick cooking spray or butter a 9x5 or 10x5 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. Do not overfill the bread pan since it will rise and expand. You may have some extra batter.
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.

Notes

This recipe makes a lot of banana bread batter but is for one 9 x 5 bread pan. You may have some extra batter so don't overfill the bread pan or it may overflow.

Can I add mix-ins to banana bread?

Absolutely! Popular mix-ins include chocolate chips, chopped nuts, or dried fruit. My favorite nuts to fold into banana bread are walnuts. If I am adding chocolate chips, I like to use mini chocolate chips. Fold them into the batter just before pouring it into the loaf pan.

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