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Flour's Famous Banana Bread

This recipe yields Flour's famous banana bread, a moist and flavorful loaf featuring very ripe bananas, a touch of crème fraîche for richness, and toasted walnuts for texture. The method emphasizes proper aeration of eggs and gentle folding of ingredients, resulting in a tender crumb and delicious bake.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 1 people
Course: Breakfast
Cuisine: American
Calories: 3135.6
Ingredients Equipment Method Notes

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

Equipment

  • 1 Loaf Pan Standard 9x5 inch
  • 1 Sifter
  • 1 Large Mixing Bowl For wet ingredients
  • 1 Whisk For aerating eggs and sugar
  • 1 Rubber Spatula For folding ingredients

Method
 

  1. Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
  2. 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 'light and fluffy' texture by beating sugar and eggs for 10 minutes is crucial for the bread's tender crumb; consider using an electric mixer for consistency. Ensure bananas are very ripe, almost black, for maximum sweetness and moisture. The crème fraîche or sour cream adds a subtle tang and keeps the bread incredibly moist. Fold in dry ingredients and walnuts gently to avoid overmixing, which can lead to a tough loaf. Always test for doneness with a toothpick and allow the bread to cool completely before slicing for the best texture.