Flour Bakery's Famous Banana Bread

I haven't blogged in ages, but here I am sitting in the house under quarantine (what a time to be alive, huh?), and all I want to do is bake and blog. Today I baked one of my old favorites--Joanne Chang's banana bread. Joanne Chang is something of a legend among Boston Asian-Americans. First, for daring to quit her Asian-parent-approved consulting career to open a bakery and second, for being really successful at it (her bakery now has 8 locations!). For me, there's a third reason, and it's this banana bread. 

Andrew and I are really bad at eating bananas before they go rotten, so we make a lot of banana bread. This is by far the best recipe we've encountered. Instead of being a sticky and dense loaf, it's light, bouncy, and full of pure banana flavor. It's also fairly easy to make if you have a stand or hand mixer. Back when we first started living together, I had neither of those things and used to beat this by hand until I felt like my arm was ready to fall off. All in the name of banana bread. 

Flour Bakery's Banana Bread

(Recipe from Joanne Chang's cookbook Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe)
  • 1 cup plus 2 tablespoons (230 grams) granulated sugar
  • 2 eggs
  • 1 2/3 cups (210 grams) all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 cup canola oil
  • 3 1/2 very ripe bananas, mashed (about 1 1/2 cups or 340 grams)
  • 2 tbsp sour cream
  • 1 tsp vanilla extract

  1. Preheat oven to 325 degrees F and set the rack in the center of the oven. Grease a 9x5" loaf pan.
  2. Using a stand mixer, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes. 
  3. While the sugar and eggs are beating, sift together the flour, baking soda, cinnamon, and kosher salt. Set aside. 
  4. Switch stand mixer to low speed and slowly drizzle in the oil. 
  5. Add the mashed bananas, vanilla, and sour cream to the mixer and mix on low speed until just combined. 
  6. Using a spatula, gently fold in the dry ingredients until combined. 
  7. Pour the batter into the prepared loaf pan and bake for 60 - 75 minutes until the loaf springs back when you press on it. 
  8. Let cool in the pan for 30 minutes, then remove to a wire rack to finish cooling. 

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