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
i got a domed top… it’s cracked, though so it kind of has a ~rustic~ look. i used a 25cmx11cm loaf pan. it’s SO GOOD
yah for rustic domed tops! this is my FAVORITE banana bread ever. thanks for commenting :)
I think I’m sold. I messed up a batch (put the sugar in with the dry ingredients and scooped as much as I could out but didn’t get all of it, underbaked it slightly and had to cut off a lil of the top that was raw) and it was still the best banana bread I’ve ever had.
Batch number two is in the oven now, hopefully the bananas aren’t too overripe! You know it’s time when the liquid is separating from them…
Future batches might include some of the baking soda/baking powder options mentioned here for that nice dome- I’ll see how this one goes, though.
I’ve made this recipe several times already using different varieties of bananas. Perfectly light and super moist every time. Even better the next day, no crumbs at all. I used a square pan and baked for 55 minutes. Thanks for posting this recipe and most importantly for indicating the weight of bananas as bananas vary in size. Thanks!
What did I do wrong? Standard bread pan(glass) and mixture went over the edges. Havent had a chance to eat it yet…
hi laurie,
how big is your pan? i’ve never made this in a glass pan but that shouldn’t make it overflow. how far up did the batter come in the pan?
This is the first time I have posted after trying a recipe but I think this is the best banana loaf I have had. The key is the lightness. I did use 2 tsp baking powder and 1/2 tsp baking soda to get that nice dome. Amazing.
can i use coconut oil? i tend to use it in all baking asking for oil.
lovelovelove banana bread & plan to make this as soon as my bananas
are overripe enough. thank youE
hi! yes you can use coconut oil :)
thank you… i am making it in 2 days, ( bananas still not ripe enough). if i use a 8×4 pan, how long do you think it will take?
stephanie,
i just put my banana bread in the oven. i used coconut oil, used ‘lite’ sourcreme, 1/2 wht 1/2 lite brwn sugar & my bananas were a good med.size., & i used 4. mixed some in w/the batter, folded in small chunks of banana. i also put in chopped walnuts & swirled ‘nutela’ thru out.. then it went in the oven. CAN’T WAIT!
oops! forgot to mention i made it in a 8×4 pan..
my banana loaf was very good in taste..however, i think i overdidit w/the bananas. next time i will use less bananas (i used over 2 cups). i did like the nutela, but i again think i used too much. next time, less bananas & less, if any nutela.