Flour Bakery's Famous Banana Bread
Joanne Chang’s famous banana bread from Flour Bakery: moist, super banana flavor, and so, so addictive
Servings: 8
Calories: 370kcal
Ingredients
- 1 2/3 cups all purpose flour 210 grams
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup plus 2 tablespoons sugar 230 grams
- 2 large eggs
- 1/2 cup canola or other flavorless oil 100 grams
- 3 1/2 very ripe bananas, peeled and mashed about 1.5 cups or 340 grams
- 2 tbsp sour cream
- 1 tsp vanilla extract
Instructions
- Arrange a rack in the center of the oven and preheat to 325°F. Lightly butter and flour your loaf pan of choice. This recipe will make one standard loaf or three mini 6 inch x 3 inch loaves.
- In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In another large bowl, use a whisk to whisk together the eggs and sugar until light and fluffy. If desired, use a stand mixer fitted with the whip attachment and whip until light and fluffy. Slowly drizzle in the oil and whisk to combine completely.
- Stir in the mashed bananas, sour cream, and vanilla until combined.
- Fold in the sifted flour mix, using a rubber spatula, ensuring there are no lumps of flour or flour streaks.
- Pour the batter into your prepared pan and bake for 1 hour and 15 minutes for a standard loaf and 50 minutes for mini loaves. Insert a skewer into the center of the loaf. If the skewer comes out clean or with a few crumbs, the loaf is ready. If the skewer comes out coated with batter, bake for 5-10 more minutes. The top of the loaf should be golden brown and spring back when you press it.
- Remove the loaf from the oven and let cool in the pan on a wire rack for 30 minutes, then remove from the pan and let cool completely on the wire rack before slicing. Enjoy!
Nutrition
Calories: 370kcal | Carbohydrates: 58.2g | Protein: 4.8g | Fat: 14.5g | Saturated Fat: 1.8g | Cholesterol: 48mg | Sodium: 210mg | Potassium: 225mg | Fiber: 2g | Sugar: 35g