Flour's Famous Banana Bread
User Reviews
4.7
Flour's Famous Banana Bread
Description
Flour's Famous Banana Bread combines ripe mashed bananas with eggs, sugar, and oil to create a moist and rich batter. Crème fraîche or sour cream adds a slight tang and tenderness, while vanilla extract and cinnamon introduce warm flavor notes. Baking soda and salt provide leavening and balance. The batter is beaten to incorporate air for lightness, poured into greased and floured loaf pans, and baked until a toothpick inserted comes out clean, resulting in a golden-brown crust and soft crumb.
This banana bread can be served sliced for breakfast, snack, or dessert. Its moist texture and moderate sweetness make it versatile for enjoying plain or with butter.
Store banana bread in an airtight container at room temperature to maintain freshness up to one week, or freeze for up to six months. Using ripe bananas is key for flavor and moisture.
Ingredients
- 2 egg large
- 1 cup granulated sugar
- ½ cup canola oil or vegetable oil
- 3 banana peeled and mashed (about 1 1/2 cups when mashed, medium/large, ripe
- 2 tablespoons crème fraîche Greek yogurt may be substituted; I used lite sour cream, or sour cream
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the eggs, sugar, and beat on medium-high speed until smooth, well-combined, and mixture is golden yellow in color, about 4 to 5 minutes.
- Stop, scrape down the sides of the bowl, and with the mixer running on low speed, slowly drizzle in the oil. Don’t dump it all in at once. Beat at medium speed until incorporated, about 1 to 2 minutes.
- Stop, scrape down the sides of the bowl, and add the bananas, sour cream, vanilla, and beat on medium-high speed until combined, about 1 to 2 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, cinnamon, and beat on low speed until just combined, about 1 minute.
- Turn batter out into prepared pans, smoothing the tops lightly with a spatula if necessary, and bake for about 35 to 40 minutes (I baked 37 minutes), or until tops are domed, set, a toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. Optionally, in the last 5 to 10 minutes of baking, tent pans with foil (loosely drape a sheet of foil over pans) to prevent excessive browning on the top and sides of bread before center cooks through.
- Remove pans from oven and allow to them to cool on top of a wire rack for about 15 to 30 minutes before turning out onto rack to cool completely.
Notes
- Store airtight at room temperature up to 1 week or freeze up to 6 months.
- Ripe bananas (medium to large) are essential for best flavor and moisture.
- Crème fraîche can be substituted with Greek yogurt or sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 262kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 35mg | 12% |
| Sodium | 210mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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