Go Back

Flour's Famous Banana Bread

Flour bakery banana bread with a deep golden crust and an open, moist crumb, baked at a lower temperature for bakery-style texture. Loaded with lightly toasted walnuts for a caramelized crunch on top.
Print Recipe Pin Recipe
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 and flavor 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
Walnut topping
  • 1 cup walnuts, lightly toasted and chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the loaf pan and oven
  1. Preheat oven to 325°F and grease and flour a 9x5 loaf pan.
  2. Set a sheet pan aside for the walnuts and keep it near the oven.
Mix dry ingredients
  1. Sift together flour, baking soda, and salt, then set aside.
Cream butter and sugar
  1. Beat butter and sugar on high speed for about 5 minutes until very light and fluffy.
Add wet ingredients and combine
  1. Add eggs one at a time, beating well after each addition.
  2. Mix in sour cream, mashed bananas, and vanilla until smooth.
  3. Fold in the flour mixture gently until just combined, leaving no dry streaks.
  4. Fold in walnuts so they are evenly distributed.
Bake
  1. Pour batter into the prepared loaf pan and spread evenly.
  2. Bake for 60–70 minutes, until the top is deep brown and a toothpick comes out clean.

Notes

Pro tip: for the most open, bakery-style crumb, don’t overmix after the flour goes in—stop once the batter looks just combined. Store wrapped at room temperature for 3 days or refrigerate for up to 5 days; freeze the sliced loaf for up to 3 months (thaw overnight in the fridge). For a dairy-light option, replace sour cream with plain full-fat Greek yogurt for similar moisture and tang.