flour bakery famous banana bread

flour bakery famous banana bread

• 12 Oct 2020

Whilst looking for banana bread recipes I discovered this one by Joanne Chang from Flour Bakery. I made a loaf using the US cup measures and whilst it tasted quite nice, it contained too much flour and as it was made with oil, I found I missed the flavour of butter.

I decided to revisit the recipe but used the metric version and instead of a neutral flavoured oil, I used cooled melted butter.

Instead of using pecans in the cake mixture, I used them to top the cake. I couldn't help myself and suddenly the cake was topped with some extra banana slices and a sprinkling of raw sugar for a bit of crunch. I went to Dungog for the weekend and took the banana bread with me.

 

Here's the recipe for you which makes a medium loaf. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20ºC.

Flour Bakery Famous Banana Bread

3 very ripe bananas, peeled and mashed (340g mashed bananas)

210g plain flour

1 tsp bicarb soda

¼ tsp cinnamon

pinch salt

150g caster sugar

2 eggs

100g unsalted butter, melted and cooled or 120 mls neutral flavoured oil

1 tsp vanilla extract

2 tbs yoghurt

1 extra banana halved lengthwise

2 tbs pecans, coarsely chopped

Method

Preheat the oven to 170°C. Grease and line the base and sides of a 9 x 5 inch loaf tin.

 

Sift together the flour, bicarb soda, cinnamon and salt in a bowl and set aside. With a stand mixer fitted with the whisk attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes. Switch to low speed and slowly drizzle in the cooled butter or oil, taking your time. Add the bananas, yoghurt and vanilla, and continue to mix on low speed just until combined. Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible. 

 

Pour the batter into the prepared loaf pan and top with the banana halves, the chopped pecans then sprinkle over the raw sugar. Bake for 1 to 1 and 1/4 hours for a 9×5-inch loaf. The loaf should be golden brown on top and the cake will spring back when you press it.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack.

I had my slice topped with a little bit of butter and I can report that the cake is very moist and packed with flavour. 

 

See you all again next week with some more baking from my kitchen. 

 

Bye for now, 

 

Jillian