Have you guys ever seen a banana tree in real life? They’re kind of freaky looking. I think I’ve seen them before when I was a kid visiting Thailand with my parents, but I must have put them out of my mind because of how strange they look. I saw a bunch of banana trees recently in Hawaii, and even here in LA and they’re just as scary as my five-year-old self thought they were.
I can’t imagine who saw bananas and thought they would be good to eat. I’m guessing we can thanks our monkey friends for figuring that one out. Speaking of monkeys, do you know that they like to peel them from the “bottom” end – opposite the stem? I forgot who taught me how to do that, but it’s the only way I open bananas now. I like the built in handle that you can hold on to and when you open them from the “bottom” end, which is actually the top, if you’ve ever seen a banana tree, the fruit inside doesn’t end up mushy or bruised.
Then again, sometimes all you want are mushy old bananas. Especially when you’re going to make banana bread. I’ve written quite a few posts about banana bread – apparently I’m pretty passionate about it – and if you’ve read any of them you know that I’m on a quest for the ultimate banana bread.
I’m forever asking people what their favorite banana breads are so I can test them out. Alana gave me a heads up for this recipe and I couldn’t wait to give it a go. I thought it would make a sweet gift for one of my close friends – she’s a banana sweets fiend (her fave is banana cheesecake from The Cheesecake Factory) and she just had an adorable baby boy named Oliver.
This loaf was almost everything I dreamed. The flavor was intensely banana-y and the crumb was small, tender and moist. The only thing missing was a domed top. To me, flat top loaves just don’t have that same appeal. If I could figure a way out to dome this baby it would be the ultimate. In any case, it’s still my current top banana bread and that’s saying a lot, coming from me!
PS – Fun fact and also a little bit of insight into my crazy brain: another friend had gifted a loaf of banana bread and I couldn’t resist asking Amy which bread was better. She very sweetly said “yours, of course.” I’m not sure if I believe her though…
Flour Bakery's Famous Banana Bread
Ingredients
- 1 2/3 cups all purpose flour 210 grams
- 1 tsp baking soda
- 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
Instructions
- With the rack in the center of the oven, 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
- Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
- With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.
- Switch to low speed and slowly drizzle in the oil, taking your time.
- Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
- Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
- 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 cake will spring back when you press it.
- Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!
Try baking this in a rice cooker, it will have a rounded dome top when you flip it over. I used butter though, it tastes good. I haven’t tried it with oil but I will!
I am an avid lover of bananas, which of course includes banana breads! Can’t wait to try this !!
I like chez pim’s one bowl banana bread recipe, it never fails, and one bowl!
I use this recipe exclusively. I’m able to dome the top every time! I fill the pan 3/4, sometimes, a tad more full. Bake an additional 15 or so minutes at same temp. Toothpick in center comes out clean, it’s done! Crispy muffin top, every time!People rave about the crispy top all the time.
I’ve made this banana bread so many times. And then I tried and switched to a different recipe, and my husband was like.. meh. Haha! Usually he would eat the entire loaf in one go—but he barely even touched the other one. So it’s proven. This banana bread beats all.
So I churched this amazing recipe up a smidge & it turned out AHHHHHAAAAMAZING!
I changed up the banking soda to baking powder (2 tsp) and baking soda (1/2 tsp) will give the domed top.
Also, I added pumpkin spice (which has allspice, ginger, cinnamon, & nutmeg) in place of just cinnamon in the flour mix, but I also added cinnamon (about a tsp) into my banana mash up prior to mixing w/everything else.
Now as for the oil, in place of the oil, I melted & cooled butter (I’ve read that this tends to have an oil taste otherwise?).
The other thing I did was switch 3/4C of bread flour instead of all purpose (I love the texture). Before I put it in the oven I pour melted butter over top & toss on some white sugar…also I did everything by hand. Works the muscles to get that emulsion but it can be done.
But you make it just like the remainder of the recipe.
Turned out brilliant!
The addition of spice really helped & that little bit of salty sweet butter top crunch really kicked it up.
What I wanted to try is some way to properly incorporate peanut butter…might be too heavy…
I made this recently and it was so moist and delicious my friend. I too had a flat top, it was domed when it came out if the oven but then deflated during cooling. Thanks for the recipe – this is a keeper!
i just went to flour bakery and i’m happy to report that their banana bread is flat on top too! :) glad you liked the recipe!
We have made this recipie over and over, we agree it’s truly one of the best!! My daughter said the same thing about the domed top!!?
Absolutely amazed at how well this recipe turned out! I have made many a banana bread in the past, but I have to say, this is hands down the best! The hubby even said it beats the banana breads from Hawaii! Love the recipe, definitely a keeper! I followed the recipe pretty much to the dot and baked in a 9×5 loaf pan for about 1h 5 mins.
I have tried making this bread twice now and each time it falls in the center. So frustrating. I live at 5,584 ft elevation. Is there an adjustment to the recipe that I should be using? Other recipes for the same Flour Bakery Banana bread calls for the oven to be set at 350 degrees and baking for an hour. Others say 325 degrees for 75 minutes. I have used glass as well as the metal loaf pans, bread flour as well as unbleached flour to no avail. I love the taste but have to throw out the center because it is still too mushy. Any suggestions?
hi CT,
i haven’t baked at high elevations before but i think maybe increasing the temperature and baking longer might help. also, this recipe definitely has a very light and airy batter, so make sure you take the time to whip the eggs light and fluffy and drizzle in the oil very slowly. i’ve also heard that when you bake at high elevations you need to decrease the sugar by a tablespoon or two, but that will definitely change the flavor.
Use high altitude flour! I use Hungarian high altitude flour.