Tuesday, January 25, 2011

BEST Banana Bread (I've ever had)

I had some over-ripe bananas in our fruit bowl the other day and so I decided to make some banana bread before it was too late and they became part of our compost. I have tasted tons of different bananas bread recipes and for the most part they are great when they first come out of the oven but the texture always seems to be just a little bit dry after that. This recipe via Chef Chang at Flour's Bakery (Boston) that I am about to share with you is super moist and to-die-for-delicious. 

Flour's Famous Banana Bread


  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 3 1/2 bananas, very ripe, mashed
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 2/3 cup walnuts, toasted and chopped


1. Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper or spray with Pam Baking Spray
2. Sift together the flour, baking soda, cinnamon and salt. 
3. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.
4. Drizzle in oil. 
5. Add mashed bananas, sour cream, and vanilla. 
6. Fold in dry ingredients and nuts. 
7. Pour into a lined loaf pan and bake for about 45 minutes or until a tooth pick comes out clean after being inserted into the center of the loaf.


  1. Thanks for this recipe! It has become one of my favorites - and I've tried a ton of different banana bread recipes!

    1. I'm so glad! Thanks for supporting my blog! Xx Sarah

  2. Best banana bread recipe! !