Flour's Famous Banana Bread

Recipe courtesy Chef Joanne Chang of Flour Bakery in Boston
Show: Giada's Weekend Getaways Episode: Boston
TOTAL TIME: 2 hr 20 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 1 hr
 
YIELD: 1 loaf
LEVEL: Easy

ingredients

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Directions

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

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  • on September 16, 2014

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    I've been making banana bread for close to 40 years and have tried an absurd number of recipes. "THE" 5-star banana bread recipe uses a combination of white and brown sugars and a combination of butter and oil. You will never convince me otherwise! I do agree with the reviewers who indicated smaller pans work better. Banana bread has a dense batter, so overcooking the edges is always a concern if you are to bake it thoroughly in the center.

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  • on February 23, 2014

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    Delicious. After reading the reviews, I decided to try baking these in my super small loaf pans. This worked wonderfully, but I slightly overcooked the first batch. NOT TO WORRY. I used those loaves in banana bread chocolate pudding, which was amazing. My second batch I began watching at 30 minutes and the result was banana bread perfection. If you have the small loaf pans, you will get an evenly cooked loaf--but begin to watch the bread at about 35 minutes! (Mine made three of the little loaves.)

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  • on December 29, 2012

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    1hr 15min in the oven, and I still ended up with serious wet goop in the middle and overcooked edges. I've never, ever had problems making banana bread or muffins from other recipes. The part that was cooked enough to eat was dry and just not tasty enough. Disappointed.

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