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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. Fold-in mixing keeps the batter tender, and a caramelized walnut topping finishes the loaf with crunch and color.
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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
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
  • 1.5 cup very ripe bananas mashed (about 3 bananas)
  • 1 tsp vanilla extract
Topping
  • 1 cup walnuts lightly toasted and chopped

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 cast iron skillet

Method
 

Prep and dry mix
  1. Preheat the oven to 325°F and grease and flour a 9x5 loaf pan.
  2. Sift together the all-purpose flour, baking soda, and salt, then set aside.
Cream and combine
  1. Beat the unsalted butter and sugar on high speed for about 5 minutes until very light and fluffy.
  2. Add the large eggs one at a time, beating well after each addition, then mix in the sour cream, mashed bananas, and vanilla extract.
  3. Fold in the sifted flour mixture gently until just combined, then fold in the chopped walnuts.
Bake
  1. Pour the batter into the prepared loaf pan, then bake for 60–70 minutes until the top is deep brown and a toothpick comes out clean.

Notes

Pro tip: use very ripe bananas and mix the flour gently—overmixing can make the crumb dense instead of open and moist. Store wrapped at room temperature for 2–3 days or refrigerate for up to 5 days; freeze slices (or the whole loaf) for up to 2 months. For a lighter option, replace the sour cream with full-fat Greek yogurt for a similar tang and moisture.