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

sliced loaf of Flour Bakery banana bread

Flour Bakery’s Banana Bread Recipe

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. 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.

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.

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. 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.

two slices of Flour Bakery banana bread on white plate

What’s in Flour’s Banana Bread? 

To make this copycat Flour Bakery banana bread recipe, you’ll need: 

  • Eggs
  • Granulated sugar
  • Canola oil
  • Bananas
  • Sour cream
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Cinnamon

close up of sliced loaf of flours banana bread

How to Make Flour’s Famous Banana Bread

Using a stand mixer fitted with a paddle attachment, beat together the eggs and sugar. Then, drizzle in the oil. The wet ingredients are added in next, followed by the dry. 

Turn the batter into two greased and floured 8×4-inch loaf pans. Bake until the tops are domed, set, and a toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.

This moist banana bread will need to cool for 15 to 30 minutes before you can slice into it. 

sliced loaf of flours banana bread

How to Store Banana Bread

This copycat Flour’s banana bread will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Can I Add Mix-Ins? 

I bet you can! Chocolate chips, peanut butter chips, chopped nuts, and chocolate chunks would all be great additions. 

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!!

Tips for Making Flour’s Famous Banana Bread

I’ve only made this recipe as written so I can’t speak to what you’d need to change to make this in a 9×5-inch loaf pan. Ditto if you want to make muffins using this recipe. 

Make sure your bananas are very ripe. The riper your bananas, the sweeter your banana bread will be. 

If you don’t have a stand mixer, you can use a handheld electric mixer to make the batter. Just note that it will take a little longer to beat everything together. 

Flour's Famous Banana Bread
Yield: 12

Flour's Famous Banana Bread

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 35 minutes
Total Time 1 hour 30 minutes

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

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

Instructions

  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:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 262Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 210mgCarbohydrates: 38gFiber: 1gSugar: 20gProtein: 3g

More Homemade Banana Bread Recipes:

ALL OF MY BANANA BREAD RECIPES!

Cream Cheese-Filled Banana Bread — Banana bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Browned Butter Buttermilk Banana Bread with Strawberry Butter – The browned butter and buttermilk add richness, softness, and moisture, and the strawberry butter makes it that much better!

Browned Butter Buttermilk Banana Bread with Strawberry Butter 

Peach Mango Coconut Oil Banana Bread — The coconut oil pairs so perfectly with the peaches and mangoes!

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love! 

Close up of sliced Strawberry Banana Bread

Pineapple Coconut Oil Banana Bread – Buttermilk, bananas and coconut oil keep this bread super moist, tender and it tastes like a tropical vacation!

Pineapple Coconut Oil Banana Bread averiecooks.com

Brown Sugar Blueberry Banana Bread with Blueberry Butter – Blueberry coffee cake meets super soft banana bread!

Brown Sugar Blueberry Banana Bread with Blueberry Butter - Blueberry coffee cake meets super soft banana bread! So good!

Six-Banana Banana Bread – Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread!

Six-Banana Banana Bread - Recipe at averiecooks.com

Zucchini Banana Bread — This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables.

Sliced stacked Zucchini Banana Bread

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