Thursday, June 9, 2011

Bananas for Mommy

One of the most famous and delicious bakeries in Boston is Flour. Though I've never been to the original, the location on Mass Ave. in Cambridge was one of my favorite stops on the way home from work. With sticky buns, cupcakes, pastries, even homemade Oreos behind Flour's big glass pastry case always made it difficult not to stop in for a treat. So sweet.

For my birthday, my mom got me the Flour cookbook. Now, even though I'm not in Boston, I can still treat myself to tasty sweet every once in awhile in my own kitchen.

Banana Bread (by Joanne Chang of Flour)
Makes one 9-inch loaf

  • 1 1/2 cup (210 grams) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup plus 2 tablespoons (230 grams) sugar
  • 2 eggs
  • 1/2 cup (100 grams) canola oil
  • 3 1/2 very ripe, medium bananas, peeled and mashed (1 1/2 cups mashed / about 340 grams)
  • 2 tablespoons crème fraîche or sour cream
  • 1 teaspoon vanilla extract
  • 3/4 cup (75 grams) walnut halves, toasted and chopped

Directions

Position a rack in the center of the oven, and heat the oven to 325 degrees. Butter a 9-by-5 inch loaf pan. Set aside. In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside. Using a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy. On a low speed, slowly drizzle in the oil.. Don't pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter. Adding it should take about 1 minute.


Add the bananas, crème fraîche, and vanilla and continue to mix on low speed just until combined.


Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. No flour streaks should be visible and the nuts should be evenly distributed.


Pour the batter into the prepared loaf pan and smooth the top.


Bake for 1 to 1 1/4 hours, or until golden brown on top and the center springs back when you press it. If your finger sinks when you poke the bread, it needs to bake a little longer. Let cool in the pan on a wire rack for at least 30 minutes, and then pop it out of the pan to finish cooling.


The banana bread can be stored tightly wrapped in plastic at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.


Have you stopped by Flour for their banana bread? What did you think?

4 comments:

  1. I pretty much love anything at Flour - but I think the homemade Oreo tops my list. Now I want some banana bread!

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  2. Love Flour's banana bread!

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  3. LOVED Flour bakery, but did not try their banana bread, because I don't like bananas.

    Did you know Megan (see above) used to work there? She's the one who recommended I go there when I was in Boston.

    And your green mixer is adorable!

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  4. Olga, I did know Megan worked there! She is an incredible baker. One of my favorite, favorite blogs out there, in addition to yours (and Bianca's too!)

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