Flour Bakery's famous banana bread
An almost-perfect banana bread, this is a top-seller at Joanne Chang's Flour Bakery in Boston.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 Tablespoons granulated sugar
- 2 eggs
- 1/2 cup unsweetened applesauce
- 4 medium sized bananas very ripe and mashed
- 1 teaspoon vanilla extract
Preheat your oven to 325 degrees F. Generously grease a standard 9"x5" loaf pan (I used a silicone pan and did not grease it).
In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the sugar and eggs on medium speed until mixture is pale and fluffy.
Turn the mixer down to low and add the applesauce a little bit at a time. Then add the bananas and vanilla and mix until just combined.
Turn the mixer off and fold in the dry ingredients by hand until no dry streaks remain. Use as few strokes as possible.
Transfer the batter to your prepared loaf pan and bake in your preheated oven for about 1 hour or until the top is golden brown. If you press down on the middle of the bread, it should spring back. If it doesn't, bake for longer.
Bread should be cooled before serving.