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Flour's Famous Banana Bread

Made with Flour Bakery's famous banana bread recipe to see if it lives up to the hype. Verdict? Totally fabulous! Make it!!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
35 mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 262 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup canola or vegetable oil
  • 3 medium/large ripe bananas peeled and mashed (about 1 1/2 cups when mashed)
  • 2 tablespoons Creme fraiche or sour cream Greek yogurt may be substituted; I used lite 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

    Cup of Yum
  1. Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • Bread will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Adapted from the Flour cookbook and Food Network.

Nutrition Information

Serving 1 Calories 262kcal (13%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Cholesterol 35mg (12%) Sodium 210mg (9%) Fiber 1g (4%) Sugar 20g (40%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 262

% 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.