Flour Bakery’s banana bread recipe. The best banana bread I ever ate. Finally.
For the longest time I’ve been looking for a go-to banana bread recipe. A favorite. A basic recipe I can make as is or gussy up. A recipe I can pull out of my sleeve at the drop of a hat. One I make so many times I can throw together from memory. With my eyes closed.
I put the recipe to the test by making two loaves. For the first I followed the recipe exactly as written, the second I made a deconstructed Nutella version with chocolate chips and hazelnuts. Neither disappointed. So ridiculously good my search
may be over. Is over.
The texture is unlike any other banana bread to cross my lips – super moist, heavy crumbed, soft yet sturdy. . . I don’t quite have the words to show it the justice it deserves. You’ll just have to make it and come back to let me know if my speechlessness is warranted. Maybe it’s just me.
This I do know.
Banana bread. . . I love you.
The best banana bread in the world from Flour Bakery with chocolate chips and hazelnuts.
- Preheat oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper and grease the entire thing with butter.
- In a small bowl sift together the flour, baking soda, cinnamon and salt. In a separate large bowl beat sugar and eggs on low speed until fluffy, 3-4 minutes. Continue beating on low speed and drizzle in oil. Beat in mashed bananas, sour cream, and vanilla. Fold in the flour mixture, then the chocolate chips and most of the nuts, saving a handful for the top.
- Pour into loaf pan, sprinkle nuts over top and bake about 55-60 minutes, toothpick should come out clean from center.
Adapted from Food Network