Flour Bakery Banana Bread
User Reviews
5
Flour Bakery Banana Bread
Description
This banana bread recipe relies on well-ripened bananas for natural sweetness and moisture. The combination of baking soda and cinnamon in the dry ingredients yields a gentle rise and warm spice notes. Whisking sugar and eggs until fluffy incorporates air, softening the bread's crumb. Slowly adding oil prevents deflating this mixture, maintaining lightness. Sour cream enriches the batter and contributes to moistness. Folding in chopped walnuts introduces texture and a toasty element to each bite.
The loaf bakes at a moderate temperature until set and golden. It can be sliced for breakfast, paired with coffee or tea, or enjoyed as a snack. The banana flavor is prominent but well balanced by the subtle cinnamon and nuts.
When making the batter, avoid overfilling the loaf pan to prevent overflow since the bread rises during baking. Mix-ins like chocolate chips or dried fruit can be folded in for variation. Using a 9x5 loaf pan is recommended to fit batter volume properly.
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 egg
- 1/2 cup canola oil
- 3 1/2 very ripe, medium banana 1 1/3 cups peeled and mashed, 340 grams
- 2 Tablespoons sour cream full-fat, or creme fraiche
- 1 teaspoon vanilla extract
- 3/4 cup walnuts (chopped)
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 yields more batter than fits in a single 9x5 loaf pan; avoid overfilling to prevent overflow during baking.
- Popular mix-ins include chocolate chips, additional nuts, or dried fruits for added flavor and texture.
- Walnuts are a favored nut for folding into the batter, and mini chocolate chips work well if chocolate is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 302mg | 13% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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