Flour’s Famous Banana Bread

I love banana bread. A whole lot.

I have over 30 different recipes for banana bread and dozens more for banana muffins and banana cakes.

Flour's Famous Banana Bread - Made with Flour Bakery's famous recipe to see if it lives up to the hype. Verdict? Totally fabulous! Make it!!

The Huffington-Post just linked to eight of my recipes in their recent Every Banana Bread Recipe You Could Possibly Want article.

I’m always up for trying new banana bread recipes and when I stumbled on a recipe from the famous Flour Bakery and Cafe of Boston in the Flour cookbook and on Food Network with 544 five-star reviews, I was eager to give it a try to see how it compared to one of my all-time favorites.

Flour's Famous Banana Bread - Made with Flour Bakery's famous recipe to see if it lives up to the hype. Verdict? Totally fabulous! Make it!!

The banana bread is soft, very moist thanks to the use of oil rather than butter, and perfectly dense. I like angel food cake to be light and airy but never my banana bread. If you like denser banana bread with substance, you’ll love this one.

I mostly stayed true to the Flour recipe although it called for 3 1/2 bananas and I used three. Typically in banana bread recipes the estimate is that one medium/large banana yields one-half cup of mashed banana. I had a solid one and a half cups of mashed banana.

Flour's Famous Banana Bread - Made with Flour Bakery's famous recipe to see if it lives up to the hype. Verdict? Totally fabulous! Make it!!

I slightly reduced the sugar and slightly increased the flour. The bread was plenty sweet even with the sugar reduction and the extra flour firmed up the batter so it wasn’t too thin.

Because I find banana bread notoriously difficult to cook through before the edges and top become overly browned when baked as one large 9×5-inch loaf, I split the batter between two 8×4-inch loaf pans..

Flour's Famous Banana Bread - Made with Flour Bakery's famous recipe to see if it lives up to the hype. Verdict? Totally fabulous! Make it!!

That way there’s one loaf to eat fresh, and one loaf to freeze or give away. Just kidding.

We’re such banana bread fiends that the first loaf was gone the first day and we moved onto the second loaf the next day. I wouldn’t say it’s ‘better than’ my favorite, but it’s very good and you can never have too many ways to use ripe bananas.

And in case you missed it, Monday was National Banana Bread Day but I don’t need a holiday to make banana bread.

Flour's Famous Banana Bread - Made with Flour Bakery's famous recipe to see if it lives up to the hype. Verdict? Totally fabulous! Make it!!

Print Recipe

Flour's Famous Banana Bread

I tried the banana bread recipe from the famous Flour Bakery and Cafe of Boston to see how it compared to one of my own favorite recipes. The banana bread is soft, very moist thanks to the use of oil rather than butter, and perfectly dense. If you like denser banana bread with substance, you'll love this one. Because I find banana bread notoriously difficult to cook through before the edges and top become overly browned when baking in a large loaf pan, I split the batter between two 8x4-inch loaf pans and that way there's one loaf to eat fresh, and one loaf to freeze or give away.

Yield: two 8x4-inch loaves

Prep Time: 15 minutes

Cook Time: about 35 to 40 minutes

Total Time: about 90 minutes, for cooling

Ingredients:

2 large eggs
1 cup granulated sugar
1/2 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 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
1/4 teaspoon cinnamon

Directions:

  1. Preheat oven to 350F. Spray two 8x4-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. 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

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61 comments

  1. I adore your banana bread fixation. In fact I’ve been eyeing the banana recipes in you PB Comfort book…Which I’m writing about for Hello Giggles this week albeit I am doing cookies for that column:)

  2. Mmm, you can never have enough banana bread. There’s endless combos and an endless amount of shriveled black bananas in my freezer. Oh, and you definitely have to try Flour’s sticky buns and chocolate chip cookies (either homemade or fresh from the bakery; they’re both great!).

  3. It was super smart of you to use two pans. Otherwise, a dense bread can take forever to bake on the inside while getting way to brown on the outside. That’s never fun while you’re sawing through the top with a serrated knife. Your solution is much better!
    This looks absolutely perfect. And the thick slices are essential, too! :)

    • I cannot tell you how many loaves I’ve ruined from either the sawing through situation if I bake longer OR baking less and then slice into a raw loaf that’s already been cooling for a few hours. Gah. So frustrating so with banana bread, I divide the batter usually!

  4. Banana bread is such a comfort food on mine. I actually have a loaf in the freezer that I may have to take out tonight for snacking. I’m going to Boston in April and will have to go to Flour Bakery and taste this banana bread! :)

    • Oh if you do go, please LMK what you think of it! I have 0 plans to be in Boston in the next, oh, 10 years :) San Diego is home and don’t envision myself being able to try it firsthand, so please LMK if you do! And enjoy your snacking loaf tonight :)

  5. You can never have too many recipes calling for bananas, chocolate, and peanut butter! I would love to be able to pull off a quick bread in an oversized loaf pan (like Starbucks) but as you said, the edges become overdone to the point of crispy before the middle is done. There must be some commercial baking secret….

  6. Ok I’ve made your cream cheese filled banana bread more times than I can remember and it is the best. I’ll give this recipe a try but I doubt it will come close to yours.

    • Cream cheese filling aside, this one just in terms of bread texture seems a bit more ‘oily’ than my cream cheese version. Not oily in a bad way, just a bit more dense, not quite as fluffy. I like both bases for different reasons but I would probably go with mine if I had to choose…not that I’m partial or anything :)

      Since you’ve made my cream cheese version so many times, LMK what you think of this one if you try it and how they compare! Love different perspectives and opinions!

  7. We are banana bread twins today! I posted it as well.
    I could eat banana bread for breakfast, lunch and dinner so I clearly am going to have to eat my way through this (and those other linked recipes) and I am 100% not sorry about it. Pinned!

  8. Thanks for sharing your banana bread passion with us!

  9. I love a dense banana bread like this! Definitely need to try!!

  10. Even though I live in Boston and have been to Flour countless times, I’ve never had the banana bread… Which is a shame because I love banana bread. And this one looks fabulous.

    • Omg I would love to try the real thing and then see how it compares to the homemade! If you ever do go there and order the banana bread, tweet me or FB me and LMK what you think of it!! Jealous you live so close to the bakery!

  11. The texture on this bread looks flawless. Seriously 30 bread recipes? I’m gonna call you queen of the banana. Wait. That doesn’t sound right, LOL. PINNED :)

  12. I completely understand your love of banana bread! I’m a fan of banana anything. Subconsciously I always leave a few fresh bananas to overripen so I have an excuse to bake them!

  13. We seem to be eating through bananas before they get to the good baking stage–this sounds really good! Maybe I need to over-buy bananas soon …

    • I have been waiting for one of my grocery stores to have a big bundle of almost black beat-up red-ribbon banana bundles where they’re like almost free…and almost rotting :) My favorites for baking with!

  14. This is the third banana recipe I’ve seen in the last two days that has made me want to go buy ripe bananas. This, as you know, is saying something coming from a banana hater like me.

    I’m taking it as a sign and I’m off to the store now!

    • It was Natl Banana Bread Day on Monday and even I noticed an uptick in the amount of banana bread recipes floating around and in random coincidence this recipe was on my calendar for 2 months on this date; had no idea it was going to closely coincide!

      And I know you hate bananas but…they are soooooooo good to bake with! Mmm :)

  15. It looks fabulous, just like all your banana bread recipes!! I could eat banana bread every single day and never get tired of it. Pinned!

  16. How could you not like banana bread? I like mine with extra nuts, and sometimes if I want to indulge- chocolate. Yum!

  17. I love the thick slices Averie..I always buy more bananas than I can possible eat so that I bake with them! Thanks for the tip on using smaller pans, makes so much sense.

  18. You can never have too many banana bread recipes! This one looks delicious!! :)

  19. I love good, soft banana bread. I can’t wait to try it out! (Probably this weekend by the looks of the current state of my bananas!)

  20. i can see why it is so famous! it looks delicious and moist and perfectly sweet

  21. This is the prettiest banana bread and the texture looks perfect!

  22. The inside looks perfect! The thick slices arewayyy up my alley too :-)

  23. I was skeptical at first about this bread being so good but I have to say it was pretty amazing in my opinion. My husband ate it right up; I barely got two slices.

  24. WOW!! Congrats on the Huff post shouts! Fabulous Averie! And this bread…gotta be the best evahhhh. xoxo

  25. Have your tried the Dominque Ansel (he of Cronut fame) recipe for Banana bread?

  26. Wow Averie, congrats on the HuffPo love!! That’s incredible — 8 recipes?? All for banana bread? I need to move down to SoCal asap so I can taste test more of them for you! Although I’d probably be lucky to get a crumb with how quickly this one disappeared… ;)

  27. GORGEOUS banana bread, Averie! I mean, just look at that crumb. Fabulous photos, as always, too. :) Congrats on the HuffPo feature, my friend! xo Pinning (of course)!

  28. I have this recipe cut out from a magazine years ago and it is one of my favorites as well!

  29. Congrats on all the banana features…that’s all sorts of awesome!! And this banana bread looks amazing just like all the rest of yours. I need to get some of those smaller bread pans, because I hear you on not getting every loaf to bake right in the bigger ones.

    • I think smaller pans in general are just easier to deal with so you don’t get that unexpected gooey center AFTER you’ve already let the bread cool. Whoops :)

  30. I’ve tried many different banana bread recipes as well (most of them are from you!) but I’ve always wondered how to choose the best one. Do you have a favorite or are they all good for different reasons?

    • I liked this one, and I really like/love the base I use for the cream-cheese filled banana bread recipe I developed. With or without cream cheese, I love that one. I also really like the 6-banana recipe as well as my classic original banana bread recipe…all of these are linked in the post.

  31. I made this today and it was delicious! The only thing I did differently was add chocolate chips. It was a hit at home and with the next door neighbors. Great recipe!

  32. So I made this recipe but I halved it and it turned out great. Instead of making one 8×4 I made two tiny loaf pans. Halving three bananas made me nervous so I used two bananas then added like 3/4 T of more flour. And I am glad I did because it packs som good banana flavor for such a cute little loaf.

    Anyways, I was wondering if you have tried this or other banana bread recipes with white whole wheat or just whole wheat flour? This recipe is amazing on it’s own, but healthifying it would help me justify finishing a loaf in a day :)

    • Thanks for trying the recipe and I’m glad it came out great for you with halving it and as mini loaves. I haven’t tried with w.w. flour of any sort and have only made it with AP flour. Baking with w.w.flour can be tricky because things don’t rise as well, w.w. sucks more moisture out of the batter and things can turn dry more easily, and you’d have to experiment with the recipe to see how things would work.

  33. Colleen Culver Reply

    I like you love banana bread and have tried numerous recipes.  I made the flour;s famous banana bread and I totally disagree with you on cooking time.  Most banana breads take an hour in one large loaf pan.(9 by 5)  Also I still fond my grand mothers the best using 1/2 cup of butter and both baking powder and baking soda with 1/4 cup of OJ.  I alo add some orange rind.  ALWAYS, nuts!!!!!!1

  34. I made this banana bread this weekend. Amazing doesn’t cut it! The best banana bread….HANDS DOWN! WOW! Unfortunately, I had to share. :) I made it in a 9″ x 5″ loaf pan, adjusted the cooking temp and time to 335 degrees and baked for 50 mins. At your 37 min mark, I tented foil so it did not burn. Already pinned and shared the recipe! Thanks for posting. Love all your recipes I’ve tried, so far.

  35. Just wondering if time would be changed if I made these in aluminum mini loaf tins??

  36. Hi! This is a great recipe! Tried it over weekend. 2 questions:
    1: if using just one 9×5 loaf pan should the temp in oven be turned down? If so, how low?

    2: can this recipe be doubled at one time to be poured in two 9×5 loaf pans? Should the temp be lowered on this situation also?

    Thx! ;-)

    • I haven’t made this any other way than I wrote so can’t speak to results, but you wouldn’t want to alter the temperature. You can distribute the batter, double the recipe, etc as you see fit but I wouldn’t change the baking temp. Time will change, but not temp.

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