Flour Bakery's famous banana bread
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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
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 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.


Store in an airtight container at room temperature or in the refrigerator. It will keep for several days.
Source: Slightly adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe