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It figures that after the year we’ve all had, the silver lining out of the kitchen is that we’ve FINALLY discovered our family’s go-to banana bread recipe. This one is courtesy of Joanne Chang of Flour Bakery & Cafe.
It has the perfect amount of caramelized sweetness. It’s banana forward without being gummy. And it has the most delicious gooey top crust, making it actually taste better after sitting on the counter for 1-2 days.
Flour Bakery's Famous Banana Bread Recipe
Banana Bread is one of those simple recipes that nevertheless eludes perfection. Over the years, we could never nail down the right one.
Banana bread recipe was the old stand-by. Over the years, I had a dalliance with a vegan version. There have been many debates over the merits of sour cream vs. Greek yogurt, and on and on and on.
My dad, Bill, often took it upon himself to experiment with banana bread, as was the case with his search for the perfect pancake (see: buckwheat pancakes, peach pancakes, apple cider pancakes, and blueberry pancakes). Yet, it was never quite right.
The Best Banana Bread Recipe
So, with all our eyes turning toward homemade banana bread recipes last year, it was time to get serious about nailing this one down.
I stumbled upon this recipe after getting a copy of Joanne Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe. I’m late to the party, I know.
The sugar and egg mixture is whipped into a fluffy, pale yellow frenzy, and the small amount of sour cream makes it rich, but not overwhelmingly so. It’s perfect for breakfast slathered with butter alongside a strong cup of coffee, or for dessert with a cup of tea.
The Best Sourdough Banana Bread!
As we always say with the seemingly random baking recipes around here, we’re posting this for our own record. For when we wake up on the weekends with a hankering for banana bread.
We post them for us, and in the hopes that your search for the perfect baked goods may also come to a happy end. (See also, Chocolate Cake: A PSA.)
I personally thought that I had hit the motherlode with this discovery, so imagine my surprise when my sister told me—very nonchalantly—that this has ALWAYS been her go-to recipe for banana bread.
Joanne Chang's Famous Banana Bread
Yet, I will openly admit to the internet that I never thought any of her loaves were all that special. Delicious and serviceable yes, but not memorable.
The reason? All these years, she’s been cutting the sugar! We’re generally a sugar-reducing family, as we have a more Chinese palate (partial to less sweetness).
I’m no banana bread purist. Like most folks, I’m always tempted by the allure of chocolate, and maybe a handful of walnuts if I’m feeling wholesome.
Flourless Banana Bread (no Flour, Butter Or Oil)
If you find yourself wondering how you can jazz up a classic loaf of banana bread, here’s our guide, tested with this recipe!
We’d recommend sticking to a volume of no more than ¾ cup total for add-ins. For the coconut, do not add more than the ¼ cup recommended, as it can make the banana bread taste dry in larger quantities.
For an extra cinnamon-y B-bread, double or triple the amount of cinnamon. This is particularly good when paired with walnuts. Full transparency, I discovered this the other day. On impulse, I decided to sprinkle in some extra cinnamon in addition to the 1/4 teaspoon called for and accidentally rained down a powdery deluge. It was delicious.
Cooking With Mary And Friends: Flour Bakery Banana Bread
Left pure banana. Marbling attempts have been made, and it’s our view that you’re better off getting a chocolatey hit from chocolate chips than from a marbling effect.
If using a hand mixer, beat for 8 minutes. If mixing by hand, whisk for about 10 minutes…or until your arm goes limp and you can’t be bothered anymore.
After your sugar and eggs have been properly mixed, reduce the mixing speed to low and slowly drizzle in the oil in a thin stream. This should take about 1 minute. This part is hard if you’ve only got a hand whisk, but do your best!
The Best, Most Perfect Banana Bread
Using a rubber spatula, gently fold in the dry ingredients until just incorporated (and there are no visible flour streaks). Avoid overworking the batter. Then fold in any add-ins (no more than ¾ cup total), if using.
This banana bread is great warm with butter, but in our opinion, it’s even better the next day. Cover, and let it sit on the counter overnight. We have a loaf pan that comes with a lid, so we just put that on. A cake plate with a cover also works well.
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Flour Bakery And Cafe
Calories: 254 kcal (13%) Carbohydrates: 39 g (13%) Protein: 3 g (6%) Fat: 10 g (15%) Saturated Fat: 8 g (40%) Trans Fat: 1 g Cholesterol: 28 mg (9%) Sodium: 201 mg (8%) Potassium: 154 mg (4%) Fiber: 1 g (4%) Sugar: 23 g (26%) Vitamin A: 74 IU (1%) Vitamin C: 3 mg (4%) Calcium: 11 mg (1%) Iron: 1 mg (6%)
Is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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Ba's Best Banana Bread Recipe
Kaitlin is the younger daughter/sister in The Woks of Life family. Notoriously unable to follow a recipe (usually preferring to freestyle it), Kaitlin's the family artist, knitter, master of all things chili oil/condiments, and trailblazer of creative recipes with familiar flavors.
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