If you love banana bread, get ready to make this recipe your new favorite! Whether you’re a seasoned baker or a new baker, this foolproof, simple recipe will give you a loaf of banana bread that’s moist, flavorful, and utterly irresistible every time.
With a few over ripe bananas and a handful of pantry staples, this Flours Famous copy cat recipe guarantees a moist bread with a hint of caramelized sweetness. It’s the perfect balance of flavors that will leave you craving for more.
So, grab those overripe bananas sitting on your countertop or in your freezer (yes, freezer…more on that later) and let’s make some bread! With this recipe, you’ll be able to whip up a delicious loaf of banana bread in no time…that is sure to impress your family, friends, and even your own taste buds. It will soon become your family’s favorite banana bread too!
Did You Know?
The love for banana bread dates back to the Great Depression. As families struggled to make ends meet, they found creative ways to use overripe bananas that would otherwise go to waste. The idea of using mashed bananas as a substitute for eggs and fat in baking recipes led to the birth of banana bread back in the 1930’s…lucky for us!
Why We Love This Bread
I’ve used this recipe for years and it’s the ONLY banana bread I will make. I found the original recipe on Food Network (pre Pinterest) and it was a spin off from the Boston’s Flour Bakery-Flour’s Famous Banana Bread. The recipe was courtesy of Joanne Chang.
This easy banana bread recipe has become a favorite in my family for good reason! It has the most perfect moist texture. The sour cream makes for an incredibly soft and moist bread and also elevates the taste! I tweaked the recipe just a bit by adding applesauce in place of oil. I use applesauce in all my sweet quick breads. It gives the crust the best, caramelized texture…soooo good!
This bread is also incredibly easy to make, which is always a win in my book. With just a few simple ingredients and minimal prep time, you can have a hot, delicious loaf of banana bread perfect for an after school snack, a breakfast treat, a snack on the go, or even as a dessert.
You can also add in ingredients to make it even more special. You make it plain, add in nuts or chocolate chips…or both! Feel free to get creative!
Banana bread is a great way to use up overripe bananas. Instead of throwing them away, reduce waste by making the most delicious loaf of bread. If you don’t have the time to bake right away, freeze your overripe bananas! I currently have several (ok…20) in my freezer! When I want to make bread, I’ll set the frozen bananas out on the counter to defrost and in no time, I have the most perfect loaf of banana bread!
What You Will Need
To create the best banana bread, you’ll need the following utensils:
- measuring cups
- stand or hand mixer
- loaf pan (I prefer to use these light metal pans)
- parchment paper
Step-by-step Instructions
Now that you have all your ingredients ready, let’s make some bread!
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan or for easy clean up line the pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
- In a small mixing bowl, mash bananas with a fork or potato masher.
- In a large mixing bowl (or in a bowl of a stand mixer with a paddle attachment) beat together sugar and eggs with a hand mixer until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add in oil or applesauce and whisk together.
- Stir in the mashed bananas sour cream and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the banana mixture, mixing until just combined. Be careful not to overmix, as it can result in a dense loaf.
- Optional-add in chocolate chips/nuts.
- Pour the batter into the lined loaf pan.
- Bake for 45 minutes to an hour or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and allow the banana bread to cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing and serving.
- Bread is best served warm with butter!
Tips for the Best Banana Bread
To ensure your banana bread turns out perfectly every time, here are some tips to keep in mind:
- Use ripe bananas for the best flavor: The riper the bananas, the sweeter and more flavorful your bread will be.
- Mash the bananas well: Make sure to mash the bananas until no large lumps remain for a smooth texture.
- Use applesauce in place of oil. Just do it…you won’t be sorry!
- Adjust baking time if needed: Oven temperatures may vary, so keep an eye on your banana bread during the last few minutes of baking to avoid over or undercooking. If the bread is getting too brown, but not cooked through. Lightly cover with aluminum foil to continue baking.
- Allow the bread to cool before slicing: Allowing the bread to cool completely before slicing will prevent it from crumbling. But, it’s also best served warm…so it’s hard to wait!
Variations and Additions
While the classic banana bread recipe is delicious on its own, you can get creative and add your own twist to make it even better. Here are a few variations and additions you can try:
1. Chocolate Chip Banana Bread: Fold in a cup of chocolate chips into the batter for a chocolatey version.
2. Nutty Banana Bread: Add a cup of chopped walnuts or pecans to the batter for a nutty little crunch.
3. Cinnamon Swirl Banana Bread: Create a cinnamon sugar mixture and swirl it into the batter. You can also add a cinnamon sugar topping for a slight crunch!
4. Add a cream cheese frosting to the top or slather on a warm slice!
Common Mistakes to Avoid
While this banana bread is a forgiving recipe, there are a few common mistakes to avoid:
- Using underripe bananas: Using underripe bananas will result in a lack of sweetness and flavor in your bread. Make sure your bananas are ripe and have brown spots for the best results.
- Overmixing the batter: Overmixing the batter can lead to a dense and rubbery texture. Mix until the ingredients are just combined.
- Over or underbaking: Keep a close eye on your banana bread during the last few minutes of baking to ensure it’s cooked through but not overdone.
- Not greasing the pan properly: Grease your loaf pan well to prevent the bread from sticking and ensure easy removal.
- Use light metal loaf pans if possible. Dark metal pans tend to make the bread too brown on the exterior and not cooked through.
By avoiding these common mistakes, you’ll be well on your way to baking the perfect banana bread every time.
Serving suggestions and Storing the Bread
Once your banana bread is baked and cooled slightly, it’s time to slice it up and serve! I prefer mine warm with butter and a cup of coffee…YUM!
To store your banana bread, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or can be frozen for up to 3 months.
Final Thoughts-Bake this Bread!
Banana bread is a classic treat that never goes out of style. With this tried and true Flour’s Famous banana bread recipe (and tips) you’ll be able to make a loaf of banana bread that’s so moist, flavorful, and simply irresistible. Whether you enjoy it for breakfast, as a snack, or as a dessert, this homemade banana bread is sure to bring joy to all who are lucky enough to have a slice!
So, what are you waiting for? Bake this bread!
The Best Ever Banana Bread-Flours Famous
Ingredients
- 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 oil or applesauce (I prefer applesauce)
- 3-4 bananas, very ripe, mashed
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9x5-inch loaf pan or for easy clean up line the pan with parchment paper.
- In a medium bowl, whisk together the 1 and ⅔ cup flour, 1 teaspoon baking soda, ¼ teaspoon cinnamon and ½ teaspoon salt. Set aside.
- In a small mixing bowl, mash 3-4 ripe bananas with a fork or potato masher.
- In a large mixing bowl, beat together 1 cup plus 2 tablespoons sugar and 2 eggs with a whisk until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add in ½ cup oil or ½ cup applesauce and whisk together.
- Stir in the mashed bananas, 2 tablespoons sour cream and 1 teaspoon vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the banana mixture, mixing until just combined. Be careful not to over mix, as it can result in a dense loaf.
- Optional-add in chocolate chips/nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 45 minutes to an hour or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and allow the banana bread to cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing and serving.
- Bread is best served warm with butter!
- ENJOY!
Notes
I love to make this bread with applesauce instead of oil. It helps make the most moist bread and a delicious carmelized crust!
Barb says
I’m anxious to try your recipe. I’m wondering if you have ever tried it with a substitute for the granulated sugar.
Janell Seaberg says
Can this recipe be doubled to make 2 loaves? I have 6 bananas to use.
Melinda Edwards says
Hi! Yes! You will be happy to have two loaves! Enjoy!
Charlotte Prow says
I love the fact that no butter is required! I’ll try the applesauce instead of oil when I make it for the first time. This sounds amazing!
Thank you!