Flour Bakery’s Famous Banana Bread

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I have tried many banana bread recipes but this one, so far, is still the best ever. Easy to make, moist, and full of banana flavor; no wonder it has become popular! This banana bread recipe uses sour cream, but no milk and no butter.

I’ve never been to Flour bakery but luckily Joanne Chang has generously shared her famous banana bread recipe online and in her cookbook. It is a MUST to make this banana bread and taste the goodness yourself! 🙂

This has always been my go-to recipe whenever I crave for some banana bread. I make sure I have some walnuts as it gives a texture contrast to this otherwise soft and moist bread. Next time I’ll try adding some chocolate chips.

P.S. Have you tried Joanne Chang’s banana bread made from her bakery? Have you tried her recipe at home? I would love to hear your thoughts! 🙂

Tips On Making Banana Bread

• For maximum flavor, use very very ripe bananas, like when most of their skin is already black. I am not a fan of baking the bananas to speed up their ripeness. I tried it before and the banana flavor was just not the same.
• I usually look for overripe bananas that are being sold at my local grocery store. I get them at a cheaper price too! If you’re not ready to make the banana bread yet, put the bananas in the freezer (with skin on) for later use. Wrap them in freezer-safe Ziplocs.
• When using frozen overripe bananas, take them out from the fridge around 3o minutes before baking. The most important thing to do is to let them thaw out and strain the liquid before you measure the amount of bananas you need. The reason is when they are thawed you would see a lot of water and you don’t want the water weight to be included in your measurement. You need pure banana flavor. I remember the first time I used frozen bananas, I just peeled them then weigh immediately. The result? I got a flat, extremely bland banana bread. So, take note! =)
• I find that this banana bread’s texture gets better after a day or two. It’s delicious on the day it’s baked but awesome after one or two days! It’s a win-win situation, actually. =)
• Toast your walnuts. I know it’s an extra step but it is very worth it. Toasting intensifies the flavor and improves the texture of nuts so that they stay crisp when buried in baked goods

Here’s How To Toast Nuts

Heat your oven to 350F (175 C). Measure the amount of nuts you need and spread them in a single layer on a baking sheet. Roast for 5 to 10 minutes. They are done when they smell toasty and their shade has darkened (not burnt).

Tools & Equipment you need to make this banana bread

• digital food scale/measuring cups and spoons
• mixing bowls
• flour sifter or a fine mesh strainer
• stand mixer with whip attachment or a handheld mixer
• whisk
• rubber spatula
• 9×5 loaf pan
• cooling wire rack

And here’s the recipe…Bon Appétit!

Flour Bakery's Famous Banana Bread

5 from 1 vote

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 1 9x5-inch loaf or 3 6x3-inch loaves

Author: trish

I have tried many banana bread recipes but this one, so far, is still the best ever. Easy to make, moist, and full of banana flavor. No wonder it has become popular! This banana bread recipe uses sour cream, but no milk and no butter. #bestbananabread

Print Recipe

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Ingredients

• ▢ 210 grams (1 ⅔) cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 1/2 teaspoon fine sea salt
• ▢ 230 grams (1 cup + 2 tablespoons) granulated white sugar
• ▢ 2 pieces large eggs
• ▢ 100 grams (1/2 cup) canola or other flavorless oil
• ▢ 340 grams (about 1 1/2 cups) very ripe bananas, peeled and mashed
• ▢ 2 tablespoons sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ 75 grams (about 2/3 cup) walnuts or pecans toasted and chopped

Instructions

• PREPARATION. Heat oven to 325 F (163 C). Line pan(s) of your choice with parchment paper.Sift together the flour, baking soda, cinnamon, and salt in a bowl. Set aside.
  210 grams (1 ⅔) cups all-purpose flour

  1 teaspoon baking soda

  1/4 teaspoon ground cinnamon

  1/2 teaspoon fine sea salt
• WHIP. In a bowl of a stand mixer fitted with whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes. 
  230 grams (1 cup + 2 tablespoons) granulated white sugar

  2 pieces large eggs
• ADD WET INGREDIENTS. Switch to low speed, then slowly drizzle in the oil. Next, add the mashed bananas, sour cream, and vanilla. Continue to mix on low speed until just combined.
  100 grams (1/2 cup) canola or other flavorless oil

  340 grams (about 1 1/2 cups) very ripe bananas, peeled and mashed

  2 tablespoons sour cream

  1 teaspoon vanilla extract
• ADD DRY INGREDIENTS. Remove the bowl from the stand mixer and manually fold in the nuts and the flour mixture, using a rubber spatula. Stop when no flour streaks should be visible. Do not to overmix!
  75 grams (about 2/3 cup) walnuts or pecans
• BAKE. Pour thte batter into the prepare loaf pan(s) and bake for 60 minutes for a 9x5-inch loaf pan and about 50 minutes for the 6x3-inch loaves. The loaves are done when they are golden brown on top and the cake will spring back when you press it.
• COOL. Transfer the pan(s) on a wire rack and cool completely before removing the bread from the pan.

Notes

(Note 1) To toast your nuts, heat your oven to 350F (175 C). Measure the amount of nuts you need and spread them in a single layer on a baking sheet. Roast for 5 to 10 minutes. They are done when they smell toasty and their shade has darkened (not burnt).

(Note 2) If using frozen overripe bananas, thaw them completely first before measuring.

(Note 3) You can store at room temperature (tightly wrapped in plastic wrap) for up to 2 days or in the fridge for up to 5 days.

Tried this recipe?Mention @theBakeologie or tag #Bakeologie!