Dino has been saying that this is the best banana bread that he's ever had, and I agree - it was really tasty...but it was kind of a hassle to make. It dirtied up a ton of pans, and it stuck to the loaf pan, which is something that I haven't run into with other banana bread recipes before. I don't understand the point of the parchment paper. I think it would have worked better if the pan was greased instead. Either way, it was worth the hassle, because it tastes wonderful! I used some Vietnamese cinnamon from Penzeys, and it really enhanced the flavor. Yum!
Flour's Famous Banana Bread
Food Network - Recipe courtesy Chef Joanne Chang of Flour Bakery in Boston
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon ground cinnamon
½ teaspoon salt
1 cup plus 2 tablespoons sugar
½ cup oil
3 ½ bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
⅔ cup walnuts, toasted and chopped
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 dryingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
Big Flavors Rating: 5 Stars