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Flour's Famous Banana Bread

Flour bakery banana bread delivers a bakery-style loaf with an open, moist crumb and a deep golden crust. This professional banana bread recipe uses a low oven temperature for classic tenderness and a caramelized walnut topping.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 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 oven and pan
  1. Preheat oven to 325°F and grease and flour a 9x5 loaf pan so the loaf releases cleanly.
Mix the dry ingredients
  1. Sift together flour, baking soda, and salt and set aside for even rising and a tender crumb.
Cream the butter and sugar
  1. Beat butter and sugar on high speed for about 5 minutes until very light and fluffy.
Add wet ingredients
  1. Add eggs one at a time, beating well after each addition.
  2. Mix in sour cream, mashed bananas, and vanilla until smooth and evenly combined.
Combine and bake
  1. Fold in flour mixture gently until just combined to keep the crumb open and moist.
  2. Fold in walnuts so the topping is distributed throughout the loaf.
  3. Pour batter into the prepared pan and bake for 60–70 minutes until the top is deep brown and a toothpick comes out clean.

Notes

Pro tip: bake at 325°F for bakery-style texture—too hot can dome and dry out the center. Store wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, use 3/4 cup sugar (instead of 1 cup) and full-fat Greek yogurt in place of sour cream.