Maybe it’s delusional, but I’m pretty sure that anyone who tastes Flour Bakery’s banana bread will turn into a banana bread convert.
This is the 10 year anniversary of this post which originally went up today in 2016. That’s how much I love, love, love banana bread. I think it’s the best of the quickbread/cake-y breads. Squishy, full of banana flavor, and when done right, absolutely one of the best high-value, low-effort bakes.
I don’t think I know anyone who doesn’t like banana bread. I think even people who don’t eat bananas enjoy banana bread.
I’m bananas for bananas
I am one of those people who love bananas. So much so that I recently asked Mike how many bananas in one day is too many? The answer, in case you don’t want to google it, is one to two. Nothing crazy will happen if you eat 6 in one day, but apparently you shouldn’t make a habit of it. Bananas don’t really last long around here because I tend to eat them up. If I want to make banana bread, I literally have to hide bananas from myself. I tell myself I’m just ripening them in a paper bag, but really, out of sight, out of mind.
Bananas for banana bread
The best bananas for banana bread are the sad bananas. The kind that get looked over at the grocery store. They’re the ones that are the sweetest, literally. Bananas continue ripening off the vine and as they ripen, the green banana starch, with the help of enzymes, literally turns into sugar. Green bananas have a distinctly different nutritional make up than ripe bananas. Anyway, all that to say, if you want your banana bread to taste sweet and banana-y, make sure you have fully ripened bananas.
I love this banana bread
This banana bread loaf is my absolute go-to. I make it all the time (when I manage to save bananas for it anyway). The flavor is intensely banana-y and the crumb is small, tender and moist. I didn’t come up with this recipe, the genius behind it is Joanne Chang, the owner-baker behind Boston’s famous Flour Bakery. You bet I consumed multiple slices when we visited.
Why this banana bread is the best
It’s the ideal banana bread: soft and moist with a super even, tight crumb, spring-y and sticky with caramelized banana notes and just a hint of cinnamon.
Don’t just believe me though, this banana bread recipe has won double-blind banana bread bake-offs and the reasons why are:
oil
oil-based quick breads taste better than butter-based ones and that’s because oil is 100% fat. Butter on the other hand has water and milk solids along with the milk fat. The milk solids are heavier, resulting in a denser, drier loaf. Oil-based banana breads are tender, soft, and moist. Plus, using neutral oil lets the banana flavors really shine.
sour cream
a touch of sour cream is the secret to the tender, rich crumb of this loaf. The acidity activates the baking soda for a lighter loaf and the fat content helps the loaf stay moist. Plus, the subtle tang contrasts the bananas, highlighting their sweetness.
many bananas
Before this recipe became my go-to, most of the banana breads I made had either 2-3 bananas. Really, a lot of banana breads just tell you how many bananas you need. Because this is a bakery recipe, Chang lets you know exactly how much banana you need, in grams. That keeps it consistent and banana-y without worrying about what a standard banana size is.
cinnamon
I don’t think I’ve ever had cinnamon in banana bread before this recipe. It’s just not something I think of but cinnamon perfectly compliments the sweetness of bananas. It adds a tiny bit of warmth and richness. It’s not so much cinnamon that you notice it, it’s more in the background.
low-oven temp
Most banana bread recipes call for a 350°F oven, but Chang opts 325°F. A lower oven temp does equal a longer baking time, but you’re rewarded with an evenly baked perfectly moist throughout loaf. Slowly baking at a lower heat helps the banana flavor intensify and caramelize.
To dome or not to dome
Personally I like domed tops on banana bread. Previously, when making this recipe, my only gripe was the fact that the top never domed. For some reason flat topped loaves don’t do it for me. So I added just a touch of baking powder for lift. The tiniest amount so you don’t notice or taste it at all. All you’ll notice is that big, beautiful, loaf-y cracked top.
Final thoughts
I’ve been making this banana bread for 10 years now(!) and I’m never gonna stop. I make it full batch, half batch, with Totoro faces, and with chocolate-y bottoms. Over the years, I stopped using a stand mixer and added the tiny bit of baking powder for the domed top. I love it in all forms, but if you’re looking for a lighter loaf, make a half batch in a smaller pan or make three loaves with this recipe. The big loaves are just touch more dense because of the sheer amount of batter that has to fight gravity while the little ones bake up fluffy.
That’s it! Gonna go eat a slice or three now!
xoxo steph
Flour Bakery’s Famous Banana Bread
Joanne Chang’s famous banana bread from Flour Bakery: moist, super banana flavor, and so, so addictive
Serves 8
- 1 2/3 cups all purpose flour 210 grams
- 1 tsp baking soda
- 1/4 tsp baking powder
- 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
Arrange a rack in the center of the oven and preheat to 325°F. Lightly butter and flour your loaf pan of choice. This recipe will make one standard loaf or three mini 6 inch x 3 inch loaves.
In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In another large bowl, use a whisk to whisk together the eggs and sugar until light and fluffy. If desired, use a stand mixer fitted with the whip attachment and whip until light and fluffy. Slowly drizzle in the oil and whisk to combine completely.
Stir in the mashed bananas, sour cream, and vanilla until combined.
Fold in the sifted flour mix, using a rubber spatula, ensuring there are no lumps of flour or flour streaks.
Pour the batter into your prepared pan and bake for 1 hour and 15 minutes for a standard loaf and 50 minutes for mini loaves. Insert a skewer into the center of the loaf. If the skewer comes out clean or with a few crumbs, the loaf is ready. If the skewer comes out coated with batter, bake for 5-10 more minutes. The top of the loaf should be golden brown and spring back when you press it.
Remove the loaf from the oven and let cool in the pan on a wire rack for 30 minutes, then remove from the pan and let cool completely on the wire rack before slicing. Enjoy!
Nutrition Facts
Flour Bakery’s Famous Banana Bread
Amount Per Serving
Calories 370
Calories from Fat 131
% Daily Value*
Fat 14.5g22%
Saturated Fat 1.8g11%
Cholesterol 48mg16%
Sodium 210mg9%
Potassium 225mg6%
Carbohydrates 58.2g19%
Fiber 2g8%
Sugar 35g39%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.
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