Banana Bread
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4.9
126 reviews
Excellent
Banana Bread
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We’ve FINALLY discovered our family’s go-to banana bread recipe. This one is courtesy of Joanne Chang of Flour Bakery & Cafe.
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Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (make it 1 1/4 teaspoons if you love cinnamon!)
- 1/2 teaspoon Kosher salt or sea salt
- 1 1/8 cup sugar (1 cup plus 2 tablespoons)
- 2 large eggs (at room temperature)
- 1/2 cup vegetable oil
- 3 1/2 very ripe medium bananas (peeled and mashed, about 1 1/3 cups or 340g)
- 2 tablespoons sour cream (or whole milk yogurt)
- 1 teaspoon vanilla extract
Instructions
- Position a rack in the center of your oven, and preheat to 325°F. Grease a 9x5-inch loaf pan.
- In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
- Using a stand mixer fitted with the whisk attachment, beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy. 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!
- Add the bananas, sour cream, and vanilla extract. Mix on low speed just until combined.
- 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.
- Pour into the loaf pan, and pop it in the center of the oven. Bake for 60-75 minutes, until it’s a deep golden brown and the center springs back when you press it. You can also use an instant read thermometer. It's done when the internal temperature is 200-205F and the thermometer comes out clean. Cool for at least 30 minutes.
- 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.
Notes
- If you want to make this banana bread into muffins, simply make the batter as written. Add-ins that work great for muffins are 1/2 cup of chopped walnuts, 1/4 cup of toasted flaked coconut, and a handful of chocolate chips if you like. Line a muffin tin with paper muffin cups and fill them to the top of the paper. Bake in a 400F for 5 minutes, reduce the temperature to 375F and bake for an additional 18 minutes until a toothpick comes out clean and the internal temperature is 200-205F.
Nutrition Information
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Calories
254kcal
(13%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
28mg
(9%)
Sodium
201mg
(8%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
74IU
(1%)
Vitamin C
3mg
(3%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 201mg | 8% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
126 reviews
Excellent
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