A few weeks ago I tried the Dominique Ansel banana bread recipe, so in keeping with the “Celebrity Chef Banana Bread” theme, here’s a recipe from Flour Bakery’s Joanne Chang. The Flour Bakery “Famous Banana Bread” recipe has been around for a while and has good reviews from just about everyone.
In my opinion, Famous Banana Bread is a solid recipe. it’s a little on the sweet side (but less so than DA’s) and bakes up with a top that’s not exactly domed, yet not flat as a brick. It’s non-crumbly, neatly-slicing texture makes it perfect for bake sales and gatherings, though I might not eat it for breakfast like I would the old Betty Crocker recipe or some of the less rich ones.
If you’ve ever made this with the crème fraîche, let me know. I used sour cream and can’t imagine it makes much of a difference, but it would be fun to compare.
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup plus 2 tablespoons sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 3 1/2 bananas, very ripe, mashed (total weight 12 oz)
- 2 tablespoons sour cream (or creme fraiche)
- 1 teaspoon vanilla extract
- 2/3 cup toasted walnuts or pecans (optional)
- Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. I suggest lining it lengthwise with a strip of parchment paper for easy lifting, but that is optional.
- Sift together the flour, baking soda, salt and cinnamon, then whisk to make sure dry ingredients are well blended.
- Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes (I used a stand mixer with whisk attachment for this). Drizzle in the oil. Add mashed bananas, creme fraiche or sour cream, and vanilla.
- Fold in the flour mixture and stir until blended, then stir in the nuts (if using).
- Pour batter into the prepared pan and bake at 350 for 45 minutes to an hour.