Flour Bakery's Famous Banana Bread

When Mary and I decided on attending college in Boston, we were both excited to explore the many amazing things Boston has to offer. Of course, high up on our list of things to do was to explore the Boston food scene, from trying fresh New England seafood to visiting unique cafés and bakeries.

One of the first places on our must-visit list was Flour Bakery, a bakery/cafe known for their famous baked goods. Prior to visiting, we had seen Flour featured in many different magazines, food blogs, and even on the Food Network. Ever since we saw Flour Bakery featured on the show "The Best Thing I Ever Ate," (featured for chef Bobby Flay's favorite Sticky Buns) we have wanted to visit the famous Boston bakery and sample some of their delicious treats. Owner and Harvard graduate Joanne Chang knows how to build a successful business from the ground up, as she changed paths after pursuing a degree in Mathematics and Economics to enter the culinary world. Flour currently has four locations and is continuing to expand in the Boston area. 

Made with a few key ingredients, including creme fraiche and of course very ripe bananas, Flour’s Famous Banana Bread has become one of our very favorites. We have sampled it several times from the bakery itself, and if you follow this recipe, you can re-create that same delicious flavor of the dense, yet moist bread in your own kitchen. 

We own two great Flour Bakery cookbooks which feature many of their delicious recipes!

After spending a year in Boston, we have come to love Flour bakery for much more than their delicious banana bread. Nothing on their diverse menu will disappoint, from their artisan salads, sandwiches on freshly baked bread, breakfast options, and of course baked goods. Over the course of the year in Boston, we visited three out of the four Flour locations, and made sure to stop at Flour each time a friend or relative came to visit. Mary even attended a special cookbook signing event (for the book Baking with Less Sugar) where she met Joanne Chang, the owner of Flour.

If you're ever in Boston and looking for a great spot for breakfast or lunch (or even just a baked treat!), Flour bakery should definitely be high up on your list! And if you're visiting between the months of September to May, you may even see us there!

Flour Bakery's Famous Banana Bread

Recipe by Flour Bakery Cookbook

Ingredients

• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup canola or vegetable oil
• 3 medium/large ripe bananas, peeled and mashed
• 2 tablespoons creme fraiche (greek yogurt can also be substituted)
• 1 tsp. vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. cinnamon

Cooking Directions

1. Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the eggs, sugar, and beat on medium-high speed until smooth, well-combined, and mixture is golden yellow in color, about 4 to 5 minutes.
3. Stop, scrape down the sides of the bowl, and with the mixer running on low speed, slowly drizzle in the oil. Don't dump it all in at once. Beat at medium speed until incorporated, about 1 to 2 minutes.
4. Stop, scrape down the sides of the bowl, and add the bananas, sour cream, vanilla, and beat on medium-high speed until combined, about 1 to 2 minutes.
5. Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, cinnamon, and beat on low speed until just combined, about 1 minute.
6. Turn batter out into prepared pan(s), smoothing the tops lightly with a spatula if necessary, and bake for about 35 to 40 minutes, or until tops are domed, set, a toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. Optionally, in the last 5 to 10 minutes of baking, tent pans with foil (loosely drape a sheet of foil over pans) to prevent excessive browning on the top and sides of bread before center cooks through.
7. Remove pans from oven and allow to them to cool on top of a wire rack for about 15 to 30 minutes before turning out onto rack to cool completely. Bread will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Enjoy,