Flour Bakery’s Banana Bread

I’ve made my dad banana bread numerous times now. And when he has been happy each time, it seemed silly to bother looking for another recipe when the first one had been doing so well. Except for one problem…I didn’t have yogurt. I also didn’t have much time to go buy yogurt, and I wanted to make the bread ASAP to freeze it and have it ready to ship. Then I decided to search through my cookbooks and see if I had any other prospects.

99% of the recipes I have made from my Flour Bakery cookbook have turned out amazing, so I decided to check and see if they had a recipe. I didn’t think they would…and yet they did! More importantly, I had all of the ingredients because I happened to have sour cream in my fridge. It seemed meant to be. So, I turned my dad into a guinea pig once again…although because I didn’t trust it entirely, I put a little extra batter into a ramekin and baked it alongside the loaf. The Fudgelet, K, and I could have a small taste test to make sure it wasn’t bad. Not only was it not bad, but it had me rethinking my thoughts on banana as an ingredient (I usually only eat it raw). Impressive, and definitely the recipe I will try again the next time my dad asks for banana bread. My only complaint is I need to cook it even longer. My dad likes his treats dry. Cakes, breads, etc. So, this was a little too moist for him, even with my extended baking time. So, the plan for next time is to use only 2 bananas (I used 2.5-3) and to bake for 1.5 hours instead of 1.25 hours.

One of my favorite parts of this recipe is that the nuts are evenly dispersed. That means the top is smooth and the bread more uniform. With my other recipe, occasionally some nuts would burn on top. This solves that issue.

Directions for Flour Bakery’s Banana Bread

Adapted from Flour

  • 210 grams flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 230 g sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 3 very ripe bananas, peeled and mashed (about 300 grams)
  • 2 Tablespoons creme fraiche or sour cream (I used sour cream)
  • 1 Tablespoon vanilla extract
  • 3/4 cup walnuts, toasted and chopped

Preheat the oven to 325 degrees F and butter a 9×5 inch loaf pan. In a stand mixer, beat together the sugar and eggs on medium speed for about 5 minutes, until light and fluffy.

Meanwhile, whisk together the flour, baking soda, cinnamon, and salt in a medium bowl. On low speed, slowly drizzle the oil into the stand mixer bowl over the course of a minute.

Add the bananas, sour cream, and vanilla, mixing on low speed until combined.

Use a spatula to fold the flour mixture and nuts into the stand mixer bowl.

There should be no flour streaks, and the nuts evenly distributed. Pour the batter into the loaf pan and smooth the top.

Bake for 1-1.5 hours, until golden brown and the center springs back when you press it with your finger. Let it cool in the pan for at least 30 minutes before removing it to finish cooling.

Directions for Flour Bakery’s Banana Bread (without pictures)

Adapted from Flour

  • 210 grams flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 230 g sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 3 very ripe bananas, peeled and mashed (about 300 grams)
  • 2 Tablespoons creme fraiche or sour cream (I used sour cream)
  • 1 Tablespoon vanilla extract
  • 3/4 cup walnuts, toasted and chopped

Preheat the oven to 325 degrees F and butter a 9×5 inch loaf pan. In a stand mixer, beat together the sugar and eggs on medium speed for about 5 minutes, until light and fluffy. Meanwhile, whisk together the flour, baking soda, cinnamon, and salt in a medium bowl. On low speed, slowly drizzle the oil into the stand mixer bowl over the course of a minute. Add the bananas, sour cream, and vanilla, mixing on low speed until combined.

Use a spatula to fold the flour mixture and nuts into the stand mixer bowl. There should be no flour streaks, and the nuts evenly distributed. Pour the batter into the loaf pan and smooth the top. Bake for 1-1.5 hours, until golden brown and the center springs back when you press it with your finger. Let it cool in the pan for at least 30 minutes before removing it to finish cooling.