Flour Banana Bread, Dana Style

Adapted from Joanne Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery +Cafe

3 very big, overripe mashed bananas (340 g: 1.5 cups)

35 grams (1/4 cup)oat bran

175 grams ( 1 1/4 cup originally 1 3/4 cup) of unbleached all purpose flour

100 grams (1 cup originally 3/4 cup) toasted, chopped walnuts

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp kosher salt

2 tablespoons créme fraîche

100 grams (1/2 cup) canola oil

2 eggs

200 grams (just under a cup originally 1 cup and 2 tablespoons) granulated sugar

1 tsp vanilla extract


Preheat the oven to 350 degrees and butter and 9X5 loaf pan.

Sift flour, baking soda, cinnamon and salt in a bowl. Add the oat bran and mix well.

Beat the sugar and eggs on medium for about 7 minutes to get them light and fluffy.

On low speed slowly drizzle in the oil. Add the bananas, créme fraîche, and vanilla and continue to mix until combined.

Fold the flour mixture and nuts into the banana mixture just until it’s combined without any flour visible.

Pour the batter into the buttered loaf pan and bake for 50- 60 minutes or until springy in the middle and golden brown. Cool it in the pan on a cooling rack for 30 minutes and then remove it from the pan and cool on the cooling rack itself.


PS: Things in purple are changed or not in the original amounts. Original recipe can be found here.


2 responses to “Flour Banana Bread, Dana Style

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