Flour Bakery's Famous Banana Bread
Joanne Chang’s famous banana bread from Flour Bakery: moist, super banana flavor, and so, so addictive
Servings: 1 loaf
Ingredients
- 1 2/3 cups all purpose flour 210 grams
- 1 tsp baking soda
- 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
- With the rack in the center of the oven, preheat to 325°F. Lightly butter and flour pan(s) of choice. You can use a standard 9x5 loaf pan or three 6x3 mini loaf pans
- Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
- With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.
- Switch to low speed and slowly drizzle in the oil, taking your time.
- Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
- Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
- Pour the batter into the prepared loaf pan(s) and bake for 1 to 1 1/4 hours for a 9x5-inch loaf, and about 50 minutes for three 6x3-inch loaves. The loaves should be golden brown on top and the cake will spring back when you press it.
- Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!