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!
Did you make this recipe?
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-Steph & Mike
Love Flour, and Joanne’s recipes are alway a little extra special. I’ve tried this recipe and I remember it was delicious though I was a little thrown by the sunken top and the dark color. But again, the taste wins out. For what it’s worth, my favorite banana bread recipe is the one in Molly @ Orangette’s first book; I skip the candied ginger and add some ground ginger…it is our favorite. ; )
If you use the suggestion Louise made, 2 tsp baking powder, 1/4 tsp baking soda, the top will dome, not sink. Worked perfectly for me.
I’m soo going to try this tomorrow, my family is a huge fan of banana breads and a few years ago when we were visiting the US we tried flour bakery’s banana bread. So you probably see how excited I am about this already and if you think this is awesome I don’t need any more convincing.?
I am going to try this with a gluten-free mix-almond, sorghum, and buckwheat flours that I make myself. I will keep you posted. I really miss banana bread.
Keyan
that step of whipping the sugar and eggs for 5 minutes is crucial and what’s missing from other recipes. So good. I made this with my kids and we put about 1-2 tablespoons of chocolate chips, just because. It came out fantastic!
You need to try this recipe. It is not from someone rich and famous. It is from my kitchen and always receives raves.
BANANNA BREAD
1 cup sugar. Topping
1/2 cup Butter, melted. 1 /3 cup sugar
1. Cup mashed ripe bananas. 1/2 teaspoon nutmeg
1 & 1/2 cups flour. 1/2 teaspoon cinnamon
1 large egg. 1/4 cup chopped walnuts
1/2 teaspoon baking soda
1 teaspoon real vanilla
1/2 teaspoon nutmeg
3/4 cup chopped walnuts
Mix together with a whisk. Do not over do it.
Pour into prepared loaf pan, or muffin cups
Sprinkle topping over top.
Bake at 375° for 20 minutes (muffins), check with toothpick to be sure they are ready. A loaf will need to bake longer. I usually begin checking at 35 minutes.
Cool in pan for 15 minutes and then turn out on a towel.
Enjoy.
Marilyn, this recipe isn’t from someone rich and famous. Get a life. Start a blog. Don’t lurk in comment sections saying your own recipe must be tried with insane comments about rich and famous people, you have issues. I’m putting your comment on Reddit r/ididnthaveeggs , home of the intellectually challenged so we can all have a good laugh
Sorry. This ran the topping and recipe together.
Topping
1/3 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup chopped walnuts.
Hi Stephanie,
I am not a banana bread specialist but based on my macaron baking experience, I would instinctively incorporate an Italian meringue to add air and structure to your batter: You can try to use the recipe’s egg white, part of the sugar and a little water to make that Italian meringue.
The ratio for the Italian meringue would be 2 egg whites (44g) to 120g sugar to 44g water.
I will make some tests in a near future :)
If you feel strongly about banana bread shape, you could make this recipe in a can. That’s how my grandma made banana bread. You end up with cute, round slices.
I made this this morning and already more than half the loaf is gone. And the clock is embarassingly sitting at 3pm. Granted it was shared between two people, but still!! So crazy yummy!
I’ve been trying to make a successful banana bread for months. Because my boyfriend is gluten free, they’ve always came out like bricks, dense and gummy. But I used King Alfred’s Gluten Free Flour and it came out perfectly! The sweetness of the bread was perfect and it crisped a little around the sides giving it this sweet sweet crunch! :)
thanks so much for sharing!! It was magical. If I had more ripe bananas I’d probably try to make a second batch this afternoon!! ahaha good thing I dont!
Hi, I am in love with your recipes and your photos. Can you let me know which camera you are using ?