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 .
Please send me some for my tomorrow's breakfast:)ReplyDelete
Yes. My family is banana-holic! They will love this :D
Perfect! I would love a couple of slices for my afternoon tea.ReplyDelete
hi anne! how are you? your banana loaf looks gorgeous. Sour cream is not cheap here, glad that we can make our own substitutions at times :)ReplyDelete
Yep, when it comes to size of bananas, I am always stumped! I mean, there are so many sizes to bananas! Glad you finally put a weight to bananas:D Looks absolutely wonderful!ReplyDelete
Oh do I love Banana Cake! It looks like this one has a "secret" ingredient, lol...the rum! What an interesting addition:) Good idea to mix the evaporated milk with lemon juice. I suppose you culd have used yogurt for the sour cream too. I'd love a cup of tea with your "Famous" Banana Cake, Anne. Is there any left???
Thank you so much for sharing, Anne...
It looks pretty darn perfect to me! Pinning...I'd love to make this!!!!ReplyDelete
I have heard of this famous Joanne Chang's banana bread. I have to bake this too for Banana LTU :D
Hi Anne! So this is the bestest huh, i must give it a try then. Judging from the looks of it, i am sure it is!ReplyDelete
I've made this cake too! And I like it that you've added rum!
Though I prefer Nigella's cake, this cake is really nice too.
I'm glad that I've tried this cake, as have been bookmarking it for ages!
beautiful loaf ! I bet it taste good like it look!ReplyDelete
I am not a very much a fan of banana loaves but yours look gorgeous. I love the golden color and the banana pieces on top, that makes it different from other breads.ReplyDelete
Oh dear Anne, your banana bread looking good. Love the texture too ! Wish I can have some right away.ReplyDelete
Hope you're having a lovely weekend.
Wow! I 'm bookmarking this recipe indeed. Looks sooo bananalicious ! Well; now I just need to change my 'lazy' mode to get started ! I can't seem to find the 'active' mode button , you see ! LOLReplyDelete