Tuesday, January 20, 2015

Flour Bakery Banana Bread

This recipe was developed by Chef Joann Chang, owner of Flour Bakery. In 2000, she opened Flour, a bakery and café, in Boston's South End. Flour features breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads. In 2007 she opened a second branch of Flour in the Fort Point Channel area, in 2010 a third branch in Cambridge near MIT and Central Square, and in 2013 a fourth branch in the Back Bay.

Flour has been featured in Gourmet, Food & Wine, Bon Appetit, the New York Times, Conde Nast Traveler, Lucky Magazine, Inc. Magazine, and Boston Magazine and has received numerous Best of Boston awards. Flour was also featured on Throwdown with Bobby Flay on the Food Network in which Joanne's sticky buns won over Chef Flay's.

This is the most moist, tender and delicious Banana Bread I have ever baked! It has become my "go to" favorite.

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme' fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts or pecans, toasted and chopped

Set oven to 350 degrees F. Grease or line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt.

Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil.

Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts.

Pour into a lined loaf pan and bake for about 45 minutes to 1 hour. Bake mini-loaves 35-40 minutes.

Cook's note - Makes 1 large or 4 small loaf pans.