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Flour's Famous Banana Bread

Flour bakery banana bread delivers a bakery-caliber banana bread loaf with an open, moist crumb and a deep golden crust from baking at 325°F. Fold in lightly toasted walnuts for a caramelized top and classic, professional-style texture.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Flour and leaveners
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 0.33 cup sour cream
  • 3 very ripe bananas, mashed (about 1.5 cups)
  • 1 tsp vanilla extract
Topping
  • 1 cup walnuts, lightly toasted and chopped

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 325°F and grease and flour a 9x5 loaf pan, so the loaf releases cleanly after baking.
Mix dry ingredients
  1. Sift together all-purpose flour, baking soda, and salt and set aside for even lift and seasoning.
Cream butter and sugar
  1. Beat unsalted butter and sugar on high speed for about 5 minutes until very light and fluffy, creating a batter with a fine crumb.
Add wet ingredients
  1. Add large eggs one at a time, beating well after each addition to fully emulsify the batter.
  2. Mix in sour cream, mashed very ripe bananas, and vanilla extract until the batter looks smooth and evenly colored.
Combine and bake
  1. Fold in the flour mixture gently until just combined, then fold in chopped walnuts so the batter stays airy and tender.
  2. Pour the batter into the prepared pan and bake for 60–70 minutes at 325°F until the top is deep brown and a toothpick comes out clean.

Notes

For the open, moist crumb, keep mixing to a minimum once flour is added and bake until the top is deep brown. Store wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. If you want a lighter option, use plain low-fat sour cream in place of sour cream without changing the bake time.