This is my go-to banana bread recipe; I’ve been making it for over 2 years now and it never fails. I don’t always have sour cream on hand, but I’ve made it both with and without and the difference is really minimal. Also, I like to puree my bananas before adding them to the mixture, because I find it allows the banana flavor to cook throughout the bread instead of having small pieces of banana in each bite. Do whatever works for you!
If I ever make it to Boston for a weekend getaway, you better believe I will be stopping at Flour bakery to sample the original.
Banana Muffins
Adapted from Flour’s Banana Bread Recipe: http://www.foodnetwork.com/recipes/giadas-weekend-getaways/flours-famous-banana-bread-recipe/index.html
Makes 1 loaf or 18 muffins
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
3 1/2 bananas, very ripe (the original recipe calls for “mashed” bananas, but I like to puree mine with a splash of water instead)
2 tablespoons sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped (optional)
1. Preheat oven to 350 degrees.
2. Line a loaf pan with parchment paper or grease a muffin tin with cooking spray.
3. Mix all dry ingredients in a large bowl.
4. Add eggs, oil, vanilla extract, and sour cream if you’re using it.
5. In a blender or food processor, blend the bananas with a splash of water until you get a smoothie-like texture. Add the banana puree to the bowl and stir everything to combine.
6. Fill the loaf pan ¾ full; alternatively, fill each muffin tin ¾ full.
7. Bake at 350 degrees for 1 hour (loaf pan) or 30 minutes (muffins).
- 1⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- ½ cup oil
- 3½ bananas, very ripe (the original recipe calls for “mashed” bananas, but I like to puree mine with a splash of water instead)
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- ⅔ cup walnuts, toasted and chopped (optional)
- Preheat oven to 350 degrees.
- Line a loaf pan with parchment paper or grease a muffin tin with cooking spray.
- Mix all dry ingredients in a large bowl.
- Add eggs, oil, vanilla extract, and sour cream if you’re using it.
- In a blender or food processor, blend the bananas with a splash of water until you get a smoothie-like texture. Add the banana puree to the bowl and stir everything to combine.
- Fill the loaf pan ¾ full; alternatively, fill each muffin tin ¾ full.
- Bake at 350 degrees for 1 hour (loaf pan) or 30 minutes (muffins).
- Enjoy!
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