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.

MY OTHER RECIPES

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!!

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 8×4-inch loaf pans and that way there’s one loaf to eat fresh, and one loaf to freeze or give away.

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 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. 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

Only Eats

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67 comments on “Flour’s Famous Banana Bread”

  1. 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… ;)

  2. 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)!

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

  4. 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.

  5. 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.

  6. 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!

  7. 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.

  8. 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

  9. 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.

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

  11. 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.

  12. I can’t even put into words how good this was!!! Perfectly sweet and perfectly moist. Like everything else I’ve made from your website, this one knocked it out of the park! Thank you! (and I used two 9×5 loaf pans, and still turned out wonderful!)

  13. I’ve made this recipe a dozen times in muffin form! They are absolutely delicious. I add a cup of chocolate chips for my grandchildren. I also will do a cinnamon streusel on top for me and my husband! Thank you for the recipe!

    • Thanks for trying the recipe and I’m glad it’s a big hit! Love that you’ve made it a dozen times and as muffins! Choc chips for the kiddos or a cinnamon streusel for you guys both sound great!

  14. I made this bread this morning…it’s incredible! It made one loaf and about 16 mini muffins. I used coconut oil for the oil. I’m in love! Thank you so much for sharing such wonderful recipes!

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