Flour's Banana Bread

This copycat of Flour Bakery’s banana bread is incredibly moist, rich in banana flavor, and perfectly sweet. It’s easy to make with pantry ingredients and comes out bakery-perfect every time.

Prep time

10 minutes

Cook time

60 minutes

Total time

1 hour 10 minutes

Yield

1 loaf (8 slices)

Ingredients

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 cup plus 2 tablespoons granulated sugar

2 large eggs

1/2 cup vegetable oil

3 1/2 ripe bananas, mashed (about 1 1/3 cups)

2 tablespoons sour cream

1 teaspoon vanilla extract

2/3 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 325°F. Grease or line a 9×5-inch loaf pan.
2. Whisk together flour, baking soda, cinnamon, and salt in a bowl.
3. In a large bowl, beat sugar and eggs until light and fluffy.
4. Add oil, mashed bananas, sour cream, and vanilla. Mix well.
5. Fold dry ingredients into wet until just combined.
6. Fold in walnuts, if using.
7. Pour batter into prepared pan.
8. Bake for 55–70 minutes, until a toothpick comes out with moist crumbs.
9. Cool in pan for 10 minutes, then transfer to rack.
10. Slice when completely cool.

Notes

Use very ripe bananas with black spots for best flavor.

To freeze: wrap slices individually and freeze up to 3 months.

Let cool fully before storing or slicing.