5 from 36 votes
Flour Bakery Banana Bread
Flour Bakery Banana Bread features ripe bananas, sugar, eggs, and canola oil combined with all-purpose flour, baking soda, cinnamon, and salt, producing a moist, tender loaf. Sour cream adds richness and helps retain moisture, while chopped walnuts provide a crunchy contrast. The batter is beaten to incorporate air, creating a light texture balanced with sweet banana flavor, ideal for breakfast or snack time.
Prep Time
20 mins
Cook Time
1 hr
Servings:
8
Calories:
435 kcal
Course:
Breakfast, Snacks, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 435
% 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.