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
Scale
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.
