If you have a soft spot for hearty, moist banana bread that sings with incredible flavor, the Flour Bakery Banana Bread Recipe is about to become your new obsession. This recipe strikes a perfect balance between sweet and spiced, with lush ripe bananas, a hint of cinnamon, and crunchy walnuts folded into a tender crumb. It’s simple enough for a cozy weekend bake yet impressive enough to serve friends or family anytime. Trust me, this is the banana bread everyone will be asking for seconds of, thanks to its wonderfully rich texture and deep, comforting flavors.
Ingredients You’ll Need
The magic of the Flour Bakery Banana Bread Recipe lies in its straightforward yet thoughtful ingredients. Each one plays a crucial role in creating that perfect loaf: the flour for structure, ripe bananas for natural sweetness and moisture, and a mix of sugar and oil to keep every bite delectably tender.
- 1 1/2 cups Flour (all-purpose): The base that gives your bread structure and a tender crumb.
- 1 teaspoon Baking Soda: Helps the bread rise beautifully and gives it that light texture.
- 1/4 teaspoon Cinnamon: Adds a warm, subtle spice that complements the bananas perfectly.
- 1/2 teaspoon Kosher Salt: Balances sweetness and enhances all other flavors.
- 1 cup + 2 Tablespoons Sugar: Sweetens the bread just right without overpowering it.
- 2 large Eggs: Provide richness and help bind all ingredients together.
- 1/2 cup Canola Oil: Keeps the bread moist and tender—add it slowly for best results.
- 3 1/2 very ripe, medium Bananas (about 1 1/3 cups mashed): The star ingredient that adds natural sweetness and moisture.
- 2 Tablespoons Sour Cream or Creme Fraiche (full-fat): Gives the bread a slight tang and extra moist texture.
- 1 teaspoon Vanilla Extract: Enhances the flavor with warm vanilla notes.
- 3/4 cup Walnuts (chopped): Adds a delightful crunch and depth of flavor.
How to Make Flour Bakery Banana Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 325 degrees Fahrenheit. You want a nice, low and slow bake here for even warmth. Grab a 9×5 or 10×5 loaf pan and give it a good coat of non-stick cooking spray or butter so your bread releases easily after baking.
Step 2: Combine Your Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking soda, kosher salt, and cinnamon. Setting these dry ingredients aside helps ensure even distribution so every bite has that perfect balance of spice and rise.
Step 3: Whip the Eggs and Sugar
Using a stand mixer with the whisk attachment or a hand mixer, beat the sugar and eggs together for 5 to 8 minutes until light, fluffy, and almost pale in color. This aerates the mixture, which is key to getting a loose, tender crumb in your banana bread.
Step 4: Slowly Add the Oil
While mixing on low speed, drizzle in the canola oil gradually over about a minute. Adding it slowly prevents deflating the air whipped in during the last step and ensures a silky, smooth batter.
Step 5: Mix in Bananas, Sour Cream, and Vanilla
Next, add the mashed ripe bananas, sour cream or creme fraiche, and vanilla extract. Continue mixing gently on low speed until everything is just combined, creating a creamy and luscious batter.
Step 6: Fold in Dry Ingredients and Walnuts
With a rubber spatula, carefully fold the dry ingredients and chopped walnuts into the wet mixture until no streaks remain. This is the moment where your batter transforms into that irresistible banana bread base – be sure not to overmix to keep it tender.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared loaf pan, smoothing the top gently. Remember not to overfill, as the bread will rise during baking. Bake for 1 to 1 hour and 15 minutes. Keep an eye starting at 50 minutes and cover loosely with foil if the top browns too quickly. The bread is done when it’s golden and a gentle press springs back.
Step 8: Cool Before Removing
Let the banana bread cool in the pan on a wire rack for at least 30 minutes. This rest period lets the loaf set perfectly so it won’t crumble when you remove it from the pan.
Step 9: Enjoy with Sweet Cream Butter
Before slicing, spread a little sweet cream butter on your loaf for an indulgent finish. This is the Flour Bakery Banana Bread Recipe’s signature touch that elevates every bite to melt-in-your-mouth deliciousness.
How to Serve Flour Bakery Banana Bread Recipe
Garnishes
To make your banana bread look as good as it tastes, consider sprinkling some extra chopped walnuts or a light dusting of cinnamon on top. For an added touch of decadence, a smear of honey butter or ricotta cheese with a drizzle of honey makes a delightful pairing.
Side Dishes
The moist, rich texture of this banana bread pairs wonderfully with fresh fruit like berries or a tropical fruit salad. A cup of strong coffee or a creamy chai latte also complements the spices, making for a perfect breakfast or snack setup.
Creative Ways to Present
Turn slices of this flour bakery banana bread into mini sandwiches by adding peanut butter and banana slices or cream cheese and homemade jam. For a fun dessert, serve warmed banana bread with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Make Ahead and Storage
Storing Leftovers
After baking, wrap the banana bread tightly in plastic wrap or place it in an airtight container. It will keep wonderfully fresh at room temperature for up to 3 days, making it a great grab-and-go treat.
Freezing
If you want to save your loaf for longer, freeze the banana bread wrapped in plastic wrap and then foil. It will maintain its flavors and texture for up to 3 months. Just thaw at room temperature when you’re ready to enjoy.
Reheating
For a warm, fresh-out-of-the-oven feel, reheat slices in the microwave for 20-30 seconds or pop them in the toaster oven until lightly warm. A little butter spread on top while warm creates pure comfort.
FAQs
Can I use ripe bananas that are not fully blackened?
While slightly ripe bananas will work, the best flavor and moisture come from very ripe bananas with lots of brown spots or blackened peel. They’re sweeter and more fragrant, which really elevates the bread.
What if I don’t have sour cream or creme fraiche?
You can substitute full-fat Greek yogurt or even buttermilk in equal amounts. These alternatives keep the bread moist and add a subtle tang.
Can I make this banana bread gluten-free?
Yes! Try using a 1-to-1 gluten-free flour blend designed for baking. Just be mindful that texture may change slightly but it will still be delicious.
How important is it to add the oil slowly?
Add the oil slowly to prevent deflating your whipped eggs and sugar mixture, which is what gives the bread its light, airy texture. Rushing this step may result in a denser bread.
Can I omit the walnuts?
Absolutely! The walnuts add crunch and flavor, but if you prefer nut-free, simply leave them out or replace them with chocolate chips or dried fruit for a different twist.
Final Thoughts
There’s something truly special about the Flour Bakery Banana Bread Recipe that makes it a cherished classic. With its simple ingredients and thoughtful technique, it’s a loaf that brings warmth and joy to any kitchen. Whether you’re baking for yourself or sharing with loved ones, this banana bread promises to become a treasured favorite. So don’t hesitate—grab those ripe bananas and give this recipe a go. Your taste buds and your home will thank you!
Print
Flour Bakery Banana Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Flour Bakery’s Banana Bread is a moist and flavorful loaf made with ripe bananas, a hint of cinnamon, and crunchy walnuts. This classic recipe combines simple ingredients to create a tender, fragrant bread perfect for breakfast or an afternoon snack.
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 chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9×5 or 10×5 loaf pan with non-stick cooking spray or butter to prevent sticking.
- Sift Dry Ingredients: In a bowl, sift together the flour, baking soda, kosher salt, and cinnamon. Set this mixture aside for later use.
- Beat Sugar and Eggs: Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the sugar and eggs together. Whip them for 5 minutes with a stand mixer or 8 minutes by hand until the mixture is light and fluffy, incorporating plenty of air for structure.
- Incorporate Oil Slowly: On low speed, slowly drizzle in the canola oil over about 1 minute. Adding the oil gradually prevents deflating the fluffy texture created in the previous step.
- Add Bananas, Sour Cream, and Vanilla: Mix in the mashed bananas, sour cream (or crème fraîche), and vanilla extract on low speed until all are combined well.
- Fold in Dry Ingredients and Nuts: Using a rubber spatula, gently fold the dry ingredients and chopped walnuts into the wet mixture until no streaks remain. Avoid overmixing to keep the bread tender.
- Fill Loaf Pan and Smooth Top: Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Do not overfill, as the bread will expand while baking. There may be some batter left depending on pan size.
- Bake Until Golden and Firm: Bake the banana bread for 1 hour to 1 hour and 15 minutes, or until golden brown and the top springs back when gently pressed. If the bread browns too quickly, tent with foil halfway through baking. Start checking doneness around 50 minutes.
- Cool in Pan Then Remove: Allow the bread to cool in the pan on a wire rack for at least 30 minutes before removing. This ensures it sets well and does not crumble.
- Serve and Store: Spread with sweet cream butter for serving. Store leftover bread tightly wrapped in plastic wrap at room temperature for up to 3 days.
Notes
- Using very ripe bananas enhances the natural sweetness and moisture.
- Beating eggs and sugar until fluffy is essential for the bread’s light texture.
- Slowly adding oil prevents deflating the batter, maintaining airiness.
- Check for doneness by pressing the top — it should spring back, not leave an indentation.
- Covering with foil mid-bake prevents excessive browning while ensuring complete cooking.
- Storing properly at room temperature keeps the bread fresh for days.
