Introduction

Oh, banana bread. Is there anything more comforting than a warm slice of homemade banana bread? It’s the smell that takes me back to childhood mornings, the taste that feels like a hug, and the sheer joy of using up those overripe bananas that have been hanging out on the counter. This Flour Bakery Banana Bread recipe is a true gem, and I’m so excited to share it with you! It’s surprisingly simple to whip up, yielding a loaf that’s incredibly moist, perfectly sweet, and just begging to be shared (or hoarded for yourself, I won’t judge!).

Why You’ll Love This Recipe

Fast: Seriously, you can have this mixed up and in the oven in under 15 minutes!
Easy: No fancy equipment or complicated techniques needed. Just a bowl and a whisk!
Giftable: Wrap it up in pretty paper, and you’ve got an instant, thoughtful gift for neighbors, friends, or teachers.
Crowd-pleasing: Whether you’re serving it at a brunch or just for a family treat, everyone adores this classic.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful banana bread:

1 1/2 cups All-Purpose Flour: The base of our delicious loaf.
1 teaspoon Baking Soda: This is what helps give our bread its wonderful lift.
1/4 teaspoon Cinnamon: Just a touch to add that warm, cozy spice note.
1/2 teaspoon Kosher Salt: Balances the sweetness and enhances all the flavors.
1 cup + 2 Tablespoons Sugar: For that perfect hint of sweetness. You can adjust this slightly if you prefer.
2 large Eggs: Our binder and essential for that rich texture.
1/2 cup Canola Oil: This is the secret to its incredible moistness!
3 1/2 very ripe, medium Bananas (about 1 1/3 cups mashed, or 340 grams): The star of the show! The riper, the better for maximum flavor and sweetness.
2 Tablespoons Full-Fat Sour Cream or Creme Fraiche: Another moisture booster that adds a lovely richness.
1 teaspoon Vanilla Extract: Because no baked good is complete without it!
3/4 cup Chopped Walnuts: For a delightful crunch. (Optional, but highly recommended!)

How to Make It

Alright, let’s get baking! This is going to be so easy, you’ll want to make it every week.

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper for super easy cleanup.
Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Give it a good whisk so everything is nicely combined.
Wet Ingredients: In a larger bowl, whisk together the sugar and eggs until they’re nicely blended. Then, stir in the canola oil, mashed bananas, sour cream (or creme fraiche), and vanilla extract. Mix it all up until it’s smooth and luscious.
Combine: Pour the dry ingredients into the wet ingredients. Stir gently until just combined. Don’t overmix! A few streaks of flour are perfectly fine. Overmixing can lead to a tougher bread.
Add-Ins: Gently fold in the chopped walnuts, if you’re using them.
Bake: Pour the batter into your prepared loaf pan and spread it out evenly.
The Magic Happens: Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Cool Down: Let the banana bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. I know, the hardest part is waiting!

Substitutions & Additions

This recipe is fantastic as is, but feel free to get creative! Here are a few ideas:

Chocolate Chips: Who doesn’t love chocolate? Stir in about 1/2 cup of your favorite chocolate chips (milk, dark, or white!).
Other Nuts: Pecans are a wonderful alternative to walnuts.
Spices: A pinch of nutmeg or allspice can add another layer of cozy flavor.
Glaze: Once cooled, a simple glaze made with powdered sugar and a splash of milk or lemon juice is delicious.
Sour Cream Swap: If you don’t have sour cream or creme fraiche, plain full-fat Greek yogurt works beautifully.

Tips for Success

A few little tricks can make your banana bread even more amazing:

Use VERY Ripe Bananas: This is the most important tip! The browner and spottier, the better. They have more sugar and more intense banana flavor.
Don’t Overmix: Seriously, resist the urge to keep stirring once the flour is in. A few lumps are okay.
Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can pack in too much flour.
Prep Ahead: You can mash your bananas and whisk your dry ingredients a day in advance and store them separately in airtight containers in the fridge.

How to Store It

This banana bread is best enjoyed fresh, but it stores like a dream! Once it’s completely cooled, you can wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices or the whole loaf. Just wrap them well in plastic wrap and then a layer of aluminum foil, or pop them into a freezer-safe bag. It should stay delicious for up to 3 months!

FAQs

Can I make this banana bread without nuts?

Absolutely! Simply omit the walnuts. The bread will still be incredibly moist and delicious.

My banana bread didn’t rise much, what did I do wrong?

This usually happens from overmixing the batter, which can develop the gluten too much. Next time, be sure to mix only until the ingredients are just combined.

How do I know when my banana bread is done baking?

The best way is to insert a toothpick or a thin knife into the center of the loaf. If it comes out clean with no wet batter clinging to it, it’s ready!

Can I use different types of flour?

While this recipe is designed for all-purpose flour, you could experiment with whole wheat pastry flour for a slightly denser, nuttier loaf. You might need to adjust the liquid slightly.

Flour Bakery Banana Bread

A moist, easy, and delicious homemade banana bread recipe that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Servings 10 slices

Equipment

Loaf pan 9x5 inch
Medium bowl
Large bowl
Whisk
Wire rack
aluminum foil optional, for tenting

Ingredients

Main ingredients

1.5 cups All-Purpose Flour The base of our delicious loaf.
1 teaspoon Baking Soda This is what helps give our bread its wonderful lift.
0.25 teaspoon Cinnamon Just a touch to add that warm, cozy spice note.
0.5 teaspoon Kosher Salt Balances the sweetness and enhances all the flavors.
1.08 cups Sugar For that perfect hint of sweetness. You can adjust this slightly if you prefer. (1 cup + 2 Tablespoons)
2 large Eggs Our binder and essential for that rich texture.
0.5 cup Canola Oil This is the secret to its incredible moistness!
3.5 medium very ripe Bananas The star of the show! The riper, the better for maximum flavor and sweetness. (about 1 1/3 cups mashed, or 340 grams)
2 Tablespoons Full-Fat Sour Cream or Creme Fraiche Another moisture booster that adds a lovely richness.
1 teaspoon Vanilla Extract Because no baked good is complete without it!
0.75 cup Chopped Walnuts For a delightful crunch. (Optional, but highly recommended!)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper for super easy cleanup.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Give it a good whisk so everything is nicely combined.
1.5 cups All-Purpose Flour
In a larger bowl, whisk together the sugar and eggs until they’re nicely blended. Then, stir in the canola oil, mashed bananas, sour cream (or creme fraiche), and vanilla extract. Mix it all up until it's smooth and luscious.
1.5 cups All-Purpose Flour
Pour the dry ingredients into the wet ingredients. Stir gently until just combined. Don't overmix! A few streaks of flour are perfectly fine. Overmixing can lead to a tougher bread.
Gently fold in the chopped walnuts, if you’re using them.
1.5 cups All-Purpose Flour
Pour the batter into your prepared loaf pan and spread it out evenly.
Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Let the banana bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.

Notes

This recipe is fantastic as is, but feel free to get creative! You can add chocolate chips, pecans, or a simple glaze. Using very ripe bananas and not overmixing are key to success. Measure flour correctly by spooning and leveling. You can prep ingredients a day in advance.