Have you guys ever seen a banana tree in real life? They’re kind of freaky looking. I think I’ve seen them before when I was a kid visiting Thailand with my parents, but I must have put them out of my mind because of how strange they look. I saw a bunch of banana trees recently in Hawaii, and even here in LA and they’re just as scary as my five-year-old self thought they were.
I can’t imagine who saw bananas and thought they would be good to eat. I’m guessing we can thanks our monkey friends for figuring that one out. Speaking of monkeys, do you know that they like to peel them from the “bottom” end – opposite the stem? I forgot who taught me how to do that, but it’s the only way I open bananas now. I like the built in handle that you can hold on to and when you open them from the “bottom” end, which is actually the top, if you’ve ever seen a banana tree, the fruit inside doesn’t end up mushy or bruised.
Then again, sometimes all you want are mushy old bananas. Especially when you’re going to make banana bread. I’ve written quite a few posts about banana bread – apparently I’m pretty passionate about it – and if you’ve read any of them you know that I’m on a quest for the ultimate banana bread.
I’m forever asking people what their favorite banana breads are so I can test them out. Alana gave me a heads up for this recipe and I couldn’t wait to give it a go. I thought it would make a sweet gift for one of my close friends – she’s a banana sweets fiend (her fave is banana cheesecake from The Cheesecake Factory) and she just had an adorable baby boy named Oliver.
This loaf was almost everything I dreamed. The flavor was intensely banana-y and the crumb was small, tender and moist. The only thing missing was a domed top. To me, flat top loaves just don’t have that same appeal. If I could figure a way out to dome this baby it would be the ultimate. In any case, it’s still my current top banana bread and that’s saying a lot, coming from me!
PS – Fun fact and also a little bit of insight into my crazy brain: another friend had gifted a loaf of banana bread and I couldn’t resist asking Amy which bread was better. She very sweetly said “yours, of course.” I’m not sure if I believe her though…
Flour Bakery's Famous Banana Bread
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!
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-Steph & Mike
i love joanne chang’s recipes (her chocolate chip cookie is my go to), so i’ll have to try this one out too! my fave banana bread recipe rn is bon appetit’s best banana bread, in case you need another to try out (:
This recipe has been my go-to for years now! Everyone I know absolutely LOVES it and begs for me to make it all the time! Highly highly highly recommend <3
I love their Banana Bread but their sticky buns are just amazing. It’s very dangerous living around the corner from a Flour Bakery.
ooh i love this bread! i’ve made the recipe before; it’s delicious, but i agree with you about the domed top. it needs that cuteness!
You’ll get a domed top if you use 2 tsps of baking powder and half a tsp of baking soda. You can also save yourself a lot of time by putting the flour, baking powder, baking soda and salt in the mixer bowl and whisking for a few seconds, then add all all the other ingredients at once and turn on the mixer until the ingredients are blended, I’ve done it this way for many years and haven’t had a failure. I also add 3/4 cup of chopped walnuts.
I did just as you said, using the combination of baking powder and baking soda. Perfect, thank you.
Full dome, split open just a little. I added chocolate chips!
Mixed all dry, slowly added eggs, oil, bananas ect. OMG..mouth watering
LOOKS SO FREAKIN’ GOOD!! Def one of my favorites!!
Hi, I think this cake looks lovely, maybe daintier than if it were domed but that’s personal ^^. I’ll have to try your recipe since I love banana bread and I’m always looking for the perfect recipe too!
For the dome top I usually run a knife and pipe a fine line of soft butter inside just before I bake it, I got the tip from a baker a long time ago for loaf cakes and I find that if you score it a bit like bread it helps it get this nice dome and perfect crack. Maybe give it a try, it can’t hurt anyway :)
Have a lovely day!
Oh love this recipe. When I first heard it was the best I was a non-believer. But really, it is the BEST!
After living in Sydney for three years I have become a little obsessive about banana bread too. It is its own food group in Australia! So I am super keen to try a new improved recipe. Thanks for posting. Always love your luminous photography. Very inspiring Steph. Cheers.
Try adding baking soda or baking powder (or a combination of both) for a better rise and thus a domed top!
I’m a big fan of banana bread and can’t wait to try this recipe!
I’ve tried at least 10 different banana bread recipes over the years, and this is my go-to. After the first time I made it, my boyfriend literally went to the store the next day and bought more bananas just so I could make it again. I actually get a domed top every time, so I’m not sure what you’re doing differently. It’s the ultimate in my book.
I agree with you. This is my go-to recipe and I have made it for years and it always has a dome on top. It is so good. I am making two tonight one plain and one with chocolate chips.