Flour Bakery’s Famous Banana Bread

This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

Flour Bakery’s Famous Banana Bread. Hands down the best ever banana bread.

 

When it comes to banana bread, there is only one recipe I have come across that beats all. Flour bakery’s famous banana bread.

 This bread is moist, light, and full of banana flavor. It has toasted walnuts throughout, which you could leave out but I love the toasty nutty crunch. The texture of this bread also just gets better a day or two later.

It’s so good I decided to also turn it into a whole wheat banana bread. And it’s still just as good!

To Make This Banana Bread You Will Need:

  • Loaf Pan
  • Kitchen-aid mixer – you could use a hand mixer but a stand mixer will  make quicker work of this bread, and save you the arm workout.
  • Sifter–  Sifting your dry ingredients is key in making this banana bread light and fluffy.
  • Dry measuring cups and spoons

How To Make This Banana Bread- Step By Step

In a separate bowl you want to combine your dry ingredients- flour, baking, soda, and cinnamon.

Pro Tip: Be sure to measure your flour correctly to ensure you do not add too much and end up with a dense banana bread.

bowl of dry ingredients for flour bakery's banana bread


 

Then in your stand mixer, mix your sugar and eggs together for five whole minutes with your stand mixer to incorporate a ton of air into them. This air will help to leaven your bread (in addition to the baking soda). 

Now time for the oil! Because you went to all that effort to incorporate all that air, you want to be sure to add the oil slowly into your mixer. Don’t just go plopping it all in! Streaming in the oil should take about one whole minute, so take your time with this. 

flour bakery's banana bread batter in a glass bowl

Next up is the star of the show- the bananas. Mash them first before adding them to the bowl.

Pro Tip: Be sure to use ripe bananas for maximum flavor! 

ripe bananas and a bowl of mashed bananas

At this point you want to add in the rest of your wet ingredients- the sour cream and the vanilla. Be sure to use full fat sour cream (fat adds richness!) and pure vanilla extract. 

vanilla, bananas, and sour cream added banana bread batter in bowl

 All of your dry ingredients will get stirred in. Do this by hand so you don’t over-mix.

dry ingredients added to banana bread batter

Now time to add your toasted walnuts.

toasted walnuts added to banana bread batter

Time to bake. Yessssssss…..almost there to crazy good banana bread. 

banana bread batter in a loaf pan

This is the loaf pan I own and love. Be sure to butter or spray well with a non-stick cooking spray. I mean banana bread stuck in the pan is a definite bummer to your day. 

Ok. Time. To Bake. And stare through the oven door, resisting the urge to sneak a peak. Seriously, who needs a Yankee candle in your house when this bad boy is baking up. 

four slices of flour bakery's banana bread on a plate

How To Toast Your Walnuts

Toasting your walnuts is essential. It will only take a few extra minutes, friends and it’s totally worth it. Promise.

Simply measure our your walnuts and place on a cookie sheet and toast in the oven for about 8-10 minutes in a pre-heated 350°F/180°C oven. I like to smell for when they are done, but if you are not confident on your nose to tell you when they are done just set your timer.

Don’t toast for longer than 10 minutes and you will be sure to not burn them. After toasting them, give them a chop! Toss them in your mixture and stir by hand.

A couple baking tips:

  • Be sure to use very RIPE bananas! No green bananas here folks. I like to use very yellow with lots of brown flecks. If your bananas are not ripe enough, you can actually ripen them in your oven in a jiffy! Heat your oven to 300F, and put your unpeeled bananas on a cookie sheet and place in the oven for 15-30 minutes. Perfectly ripe bananas for your bread!
  • When you add the oil into your the sugar and eggs you want to S-L-O-W-L-Y add it in with your mixer on low. This step should take about a minute. So slow. If you add the oil in all at once you risk of deflating all that air you incorporated into the eggs and sugar in the step before. 
  • This recipe calls for toasted walnuts. I know it probably sounds like a tedious step, but it’s totally worth it. Toasting walnuts brings out the flavor and makes them so much better. So please toast them.  If you have never toasted walnuts, you want to spread the walnuts on a cookie sheet and bake them for 8 to 10 minutes. No more. Any more and you run the risk of burning them and you don’t want that.  
  • Fold In Your Dry Ingredients. When you go to add your flour and walnuts, you want to stop using your mixer at this point and fold them in with a spatula. By using a spatula you won’t over mix the bread, which could result in a tough dense bread.

Why This Recipe Works:

This bread is super moist because of the use of oil and sour cream in the recipe. And by using ripe bananas the bread has a great banana flavor that is balanced with the crunch and toastiness of the walnuts.

And finishing the bread by mixing in the flour and walnuts by hand ensures that the bread is not over mixed. In the end you end up with a crazy super moist banana bread that just keeps getting better and better every day (you know if it lasts that long!)

The Science Behind The Sweets: Why Do You Toast Your Nuts Before Baking?

I mean wouldn’t it be easier to just throw them in the bowl and be done with it? Sure easier. I get it. But tastier? Absolutely not!

Toasting your walnuts before adding them to the banana bread mixture accomplishes two things. By toasting your nuts in the oven before baking, helps to bring out their flavor.

If the nuts are added to the mixture without toasting they are surrounded by all the other ingredients so they won’t get hot enough to toast on their own.

And since they are surrounded by all that liquid, they also won’t get crispy! So extra flavor and extra crunch. Now that’s worth an extra few minutes isn’t it? (Source: The Kitchn)

Overripe bananas you have found your permanent home in this best ever banana bread.

slice of banana bread

More Banana Recipes To Check Out:

If you like this recipe then be sure to subscribe to never miss a new one or a baking tutorial. As a thank you I’ll send you my 10 secrets to save time when baking!

And for more help and inspiration in making bread, check out my Ultimate Guide To Making Homemade Bread Recipes!

Until next time, happy baking!

Flour Bakery’s Famous Banana Bread

This banana bread from Flour Bakery is hands down the best banana bread I’ve ever tried!
4.53 from 19 votes
Print Pin Rate
Course: Dessert
Cuisine: bread
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1 9×5 inch loaf
Calories: 385kcal

Ingredients

  • 1 2/3 cups (210 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup plus 2 tablespoons 230 grams sugar
  • 2 eggs
  • 1/2 cup (100 grams) canola or other flavorless oil
  • 3 1/2 very ripe bananas peeled and mashed (about 1 1/2 cups or 340 grams mashed bananas)
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 2/3 cups walnuts toasted and chopped

Instructions

  • With the rack in the center of the oven, preheat to 325°F. Lightly butter and flour pan(s) of choice.
  • Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
  • With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.
  • Switch to low speed and slowly drizzle in the oil, taking your time.
  • Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
  • Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
  • Pour the batter into the prepared loaf pan(s) and bake for 1 to 1 1/4 hours for a 9×5-inch loaf, and about 50 minutes for three 6×3-inch loaves. The loaves should be golden brown on top and the cake will spring back when you press it.
  • Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

Video

Notes

  • Be sure to use very RIPE bananas! No green bananas here folks. I like to use very yellow with lots of brown flecks. If your bananas are not ripe enough, you can actually ripen them in your oven in a jiffy! Heat your oven to 300F, and put your unpeeled bananas on a cookie sheet and place in the oven for 15-30 minutes. Perfectly ripe bananas for your bread!
  • When you add the oil into your the sugar and eggs you want to S-L-O-W-L-Y add it in with your mixer on low. This step should take about a minute. So slow. If you add the oil in all at once you risk of deflating all that air you incorporated into the eggs and sugar in the step before. 
  • This recipe calls for toasted walnuts. I know it probably sounds like a tedious step, but it’s totally worth it. Toasting walnuts brings out the flavor and makes them so much better. So please toast them.  If you have never toasted walnuts, you want to spread the walnuts on a cookie sheet and bake them for 8 to 10 minutes. No more. Any more and you run the risk of burning them and you don’t want that.  
  • When you go to add your flour and walnuts, you want to stop using your mixer at this point and fold them in with a spatula. By using a spatula you won’t over mix the bread, which could result in a tough dense bread.

Nutrition

Serving: 1slice | Calories: 385kcal | Carbohydrates: 58.7g | Protein: 4.6g | Fat: 15.8g | Saturated Fat: 1.8g | Cholesterol: 42mg | Sodium: 324mg | Potassium: 200mg | Fiber: 1.9g | Sugar: 34.2g | Calcium: 10mg | Iron: 1.6mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

27 Comments

  1. Douglas Ash says:

    5 stars
    I love this recipe! I have made it many times, but for some reason I can not get the middle to cook before the ends overcook. I cover with aluminum in the last 5 minutes. I check with toothpicks after 40 minutes and every 5 minutes after that. I just can not get the top to come out golden brown.
    Do you have any suggestions for me?

    1. Hi Douglas I would try covering just the edges of the bread and leaving the top exposed – sort of like how I cover pie crust edges. Hope that helps!

  2. I used my Ninja Foodi to Steam and Bake and it turns out perfect!

    1. Hi Lori – oh cool I’ve never tried using that. Glad it came out perfectly for you 🙂

  3. 5 stars
    Great recipe!! This one is a keeper ☺️ can’t wait to check out some more of your bbreads

    1. aw thank you Iris!! so glad you loved it!

  4. 5 stars
    Great recipe!! This one is a keeper ☺️

  5. Larissa Vos says:

    5 stars
    The time to mix the eggs with sugar and slowly add the oil made for a moist banana bread and lovely crust

    1. yes takes extra time but totally worth it – glad you loved it Larissa!!

  6. 5 stars
    The recipe is great. Creaming the butter and sugar for 5 minutes and slowly adding the oil really makes a difference. I probably take 5 minutes to add the oil. One recipe fix: you mention in your notes to add the walnuts with the flour mixture but you don’t mention that in the recipe. It may be helpful for those who don’t read your notes.

    1. So glad you loved the bread! It’s one of my faves! And agreed the slow adding of the oil and taking your time to cream is super important. And thanks for the heads up on the walnuts I’ll be sure to fix that!

    2. 5 stars
      I have made this recipe many times before, and I love it. Yet, I have never been completely happy with my results.
      I would appreciate some direction. The bread took an hour and 25 minutes, the center was still mushy, the top was too dark (not golden brown), and the ends were a little harder than one would like.
      Any help you could give me would be gratefully appreciated.

      1. Hi Douglas – the other thing I can suggest is double check the size of your pan ?

      2. 5 stars
        I used to have the same problem of the inside being underdone when I unmolded the loaf and sliced right into it after it came out of the oven. What helped fix this for me was paying attention to the following:
        1. Making sure the oven temp is 325, not 350.
        2. Letting the loaf rest in the pan for 30 minutes. The inside continues to bake with residual heat during this time!
        3. Waiting 1-2 hours after removing the loaf from the pan for the loaf to cool before slicing into it. Again, the inside continues to bake during this time. If you slice the loaf too soon, the heat escapes too early as steam.
        Good luck!

      3. so helpful thank you Janet!!

  7. Josephine Forman says:

    Hi
    Just want to know if I can use non dairy sour cream b/c of dairy allergy. If not would you just leave it out all together?
    Thank you

    1. Hi Josephine! I haven’t tested it with non dairy but I think it would work just fine. But no you can’t leave it out as this is the fat in the recipe that helps create a tender moist product.

  8. 4 stars
    Made for the May 2020 baking challenge and the toasted walnuts really do make a difference!!

    1. Thanks Matt! I’m glad you liked the recipe and thank you for participating in the challenge. And yes I agree toasting the walnuts makes all the difference 🙂

  9. What’s the temperature to toast the walnuts in the oven??

    1. Hi Lorill! I toast mine for about 5-7 minutes in a 350 oven! Enjoy 🙂

    2. Hi Lorill, I toast mine at 350 for 7-10 minutes (less time if they aren’t whole)

  10. Made these for the January 2020 Baking Challenge and loved them! My 8-year-old daughter helped me and we gave them a little tropical twist by skipping the walnuts and added some chopped fresh mango and pineapple instead. Even her twin brother–who swears he HATES bananas–loved this banana bread!

    1. aw that’s awesome Brenda! I love hearing that your daughter helped as well!

  11. Kathryn Smith says:

    5 stars
    These are the best. I made mine in a cupcake pan & cooked them for 25 mins. Extremely moist & fully, it was as if I was eating a cloud. My frozen bananas have quite a bit of juice when I thawed them since I didn’t have any sour cream I kept the juice in the recipe. I see myself making this in the future for everyone to try.

    1. What a great idea to make these into banana muffins! Glad you loved them!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

More You'll Love!