Bakery-Style Banana Bread

I posted a recipe for banana nut bread some time back that was a bit subpar. While it tasted fine, it sank in the middle during baking. The texture was also a little off, most likely due to using 2% Greek yogurt and a combination of all-purpose and whole wheat pastry flour.

I wanted to tackle banana bread again, but this time make a loaf with the perfect texture that baked up evenly and beautifully. Oh, and also tasted great.

That meant I had to go a little less healthy.

My ultimate goal with this recipe was to use it to create French toast. And, wow, was that ever good! But this banana bread also stands up quite well on its own.

I used chopped walnuts here, but an equal amount of chocolate chips or blueberries would also be an excellent choice.

This is my bakery-style banana bread, with full fats, eggs, and an extra banana. No baking trickery here!

Bakery-Style Banana Bread
Makes one 32-oz (2 pound) loaf

1 3/4 cups unbleached, all-purpose flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 1/2 cup mashed ripe bananas (about 4 large)
1/3 cup butter, softened
1/3 cup sour cream or plain yogurt
1 tsp vanilla
2 large eggs
1/3 cup walnuts, chopped, optional

Preheat the oven to 350°F. Grease an 8”x4”x2” loaf pan on the bottom and 1 inch up the sides.

Sift the dry ingredients into a medium bowl. Add the bananas, butter, sour cream, and vanilla to a large bowl. Beat on low speed until blended, then increase to high speed and beat 2 minutes.

Add the eggs one at a time, beating well after each one. Stir the dry ingredients into the wet until just combined, taking care not to overbeat. Gently fold in the walnuts, if using.

Pour the batter into the prepared loaf pan. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely on wire rack.

bakery-style banana bread

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