Take those overripe bananas sitting on your counter and try this recipe inspired by Flour Bakery chef and baking queen Joanne Chang’s amazing banana bread, with just a bit less sugar.
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Best Banana Bread, inspired by Joanne Chang
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup sugar
2 eggs
1/2 cup neutral oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
1. Preheat oven to 350F.
2. Prepare the dry ingredients: Sift together first 4 ingredients.
3. Prepare the wet ingredients: In a bowl, mash the bananas with a fork (save one banana, if using for garnish). In another, larger bowl, beat the eggs and sugar until pale and voluminous, at least 5 to 10 minutes (don’t skimp!). Slowly add in oil while continuing to beat. Add in vanilla and creme fraiche or sour cream.
4. Fold in dry ingredients to the wet. Butter or oil a loaf pan, or line with parchment paper. Pour batter into pan and top with banana half/halves. Bake for 50 to 60 minutes, but start checking at 45 minutes. It’s done when a toothpick comes out clean.
5. Cool on a rack. Enjoy warm. Tastes even better the next day.
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Original of the video here
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