Flour's famous banana bread
I don't know how really famous this bread is but for sure this banana bread is one of the bestest that I've tried so far .
I haven't heard about Flour Bakery before I stumbled upon this recipe , Joanne Chang , the owner of the bakery and who developed this bananalicious is heaven-sent lol
But just because everybody love the recipe doesn't mean you can make your own little tweaks , the sugar , in my opinion , is way too much especially if the bananas that you're using are very ripe . I don't want to buy a pot of sour cream because I only need 2 tablespoons of it , so evaporated milk plus lemon juice is a great sub and cheaper , too . Now , the amount of mashed bananas made me scratch my head , how much is 3 1/2 bananas , anyway ?! I can't find the exact weight of 1 banana online , I'm here in HK where the size is not exactly the same as in other part of the world and according to our visitor , the bananas she had in US were huge compare to what we have here , or maybe she was exaggerating hee hee !
The texture is a cross between cake and a bread , really soft but substantial enough . Oil instead of butter makes it moist for days , okay , barely 3 days because it's such a shame not to eat it right away .....
If you're a banana-holic , this might be your cup of tea !
Please check original recipe @ Food Network
Makes one 7 1/2 x 2 1/2-inch and one 6 x 3-inch loaves ( or one 9 x 3-inch loaf )
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon fine sea salt
scant 3/4 cup vanilla sugar
2 large eggs , at room temperature
1/2 cup canola oil
400 grams ( peeled weight ) very ripe bananas , mashed and mix with 1 tbsp dark rum
2 tablespoon evaporated milk + 1 teaspoon lemon juice , combine and let stand for 10 minutes
For the topping ( optional ) : 1 banana , peeled and cut into 1/2 cm slices
* Preheat oven to 180°C / 350°F . Grease and line the bottom of the 2 pans with parchment paper .
* In a small mixing bowl , sift together the flour , baking soda , cinnamon and salt . In another mixing bowl , with an handheld mixer , beat together eggs and sugar until light and fluffy , about 6 minutes . Drizzle in oil and beat until well combined , add in banana and soured milk , mix well . Using a large spatula , fold in dry ingredients and pour into the prepared pans , gently put the banana slices on top . Bake for about 55 minutes or until cake tester inserted in the middle comes out clean . Serve warm or at room temperature .