Posted on: June 23, 2020 Posted by: janine Comments: 0

[Untested] Recipe by Joanne Chang

Flour's Famous Banana Bread


  • 1 2/3 cups all purpose flour (210 grams) (I like to use half all-purpose and half whole wheat pastry)
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup plus 2 tablespoons sugar (230 grams)
  • 2 large eggs
  • 1/2 cup oil (100 grams)
  • 340 grams (about 3 1/2 very ripe bananas, mashed,
  • 2 tablespoons sour cream (or yogurt or buttermilk)
  • 1 teaspoon vanilla extract



Place the rack in the center of the oven and 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.


Place sugar, eggs, and oil In a stand mixer fitted with the whip attachment; mix on medium speed until light and fluffy (about 5 minutes):


Add the bananas, sour cream, and vanilla and mix until just combined.


Place a sieve over the bowl and sift in the dry ingredients. Use a rubber spatula to fold in the flour mixture until just combined.


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 internal temperature should reach 200-205 in the center. When a knife is inserted into the center it should have crumbs attached, not be totally clean.


Let cool in the pan on a wire rack for 15 minutes, remove from the pan and let cool completely on the wire rack.

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