Bobby Flay Banana Bread Recipe
Banana bread should be rich, moist, and full of deep caramelized notes, and Bobby Flay’s version does it better than most!The trick is using really ripe bananas—so ripe they’re almost black—because they bring natural sweetness and a smooth texture.I always mix the wet and dry ingredients separately before combining to avoid overworking the batter, which keeps the loaf from getting dense.A little bit of sour cream makes a huge difference, adding moisture and a subtle tang that balances everything out.For a little crunch, I sometimes throw in toasted walnuts, but it’s just as good with nothing extra!
Servings: 8
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1/2 cup Sugar
- 1/4 cup Brown Sugar
- 1 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 6 tbsp Unsalted Butter softened
- 1/2 cup Vegetable Oil
- 2 large Eggs
- 1 tsp Vanilla Extract
- 3 Bananas mashed
- 1/2 cup Walnuts chopped, optional
Instructions
- Preheat your oven to 350°F.
- Grease two 8×4-inch loaf pans and set aside.
- In a large bowl, combine all-purpose flour, sugar, brown sugar, baking powder, ground cinnamon, baking soda, and salt.
- Mix everything thoroughly.
- In another bowl, mix the softened butter, vegetable oil, vanilla extract, eggs, and mashed bananas.
- Stir until smooth and well blended.
- Gently fold the wet ingredients into the dry ingredients.
- Be careful not to overmix; fold just until combined.
- Pour batter into the greased loaf pans, filling each halfway.
- Sprinkle walnuts on top, if using, and bake for 45 to 55 minutes or until a toothpick inserted comes out clean.