Flour's Famous Banana Bread
This recipe guides you through baking Flour's famous banana bread, a simple yet delicious treat. It combines ripe bananas with a moist, flavorful batter, enriched with creme fraiche or sour cream and toasted walnuts, resulting in a perfectly tender loaf ideal for any occasion.
Equipment
- 1 Loaf Pan Standard 9x5 inch loaf pan
- 2 Mixing Bowls One for dry ingredients, one for wet
- 1 Whisk For beating eggs and sugar
- 1 Sifter Ensures lump-free dry ingredients
- 1 Spatula For folding ingredients and scraping batter
Ingredients
Main
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil
- 3 1/2 bananas very ripe, mashed
- 2 tablespoons creme fraiche or sour cream
- 1 teaspoon vanilla extract
- 2/3 cup walnuts toasted and chopped
Instructions
- Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
- Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
Notes
Achieving the perfect banana bread hinges on using very ripe bananas; their natural sugars and moisture are key to flavor and tenderness. Ensure your bananas are almost black for the best results. Be careful not to overmix the batter once the dry ingredients are added; overmixing develops gluten, leading to a tough, dense crumb. Gently fold until just combined. Toasting the walnuts beforehand intensifies their flavor and adds a delightful textural contrast. To check for doneness, a skewer inserted into the center should come out clean. If the top browns too quickly, tent loosely with foil.