Bake the Best: Mastering Joanne Chang’s Famous Flour Bakery Banana Bread Recipe
For those who appreciate the art of baking, the name Joanne Chang often conjures images of delectable pastries and perfectly crafted treats. As the culinary force behind the renowned Flour Bakery in Boston, Chang has garnered a loyal following for her exceptional baked goods, and her “Famous Banana Bread” recipe stands out as a true testament to her expertise. Having previously delved into the world of celebrity chef banana bread with Dominique Ansel’s rendition, I was eager to experience another celebrated take on this beloved classic. And let me tell you, Chang’s recipe lives up to its name, offering a baking journey that culminates in a truly remarkable loaf.
This particular banana bread recipe from Flour Bakery isn’t just “famous” by chance; it has earned its reputation through consistent rave reviews and a timeless appeal that keeps bakers returning to it again and again. It’s a recipe that promises, and delivers, a moist, flavorful, and perfectly textured banana bread that embodies comfort and sophistication. Whether you’re a seasoned baker or just starting, this guide will walk you through the nuances of creating Chang’s celebrated loaf, sharing insights and tips for achieving perfection in your own kitchen.
The Unmistakable Appeal of Flour Bakery’s Signature Loaf
From the very first slice, it’s clear why Joanne Chang’s Famous Banana Bread has become a household name among baking enthusiasts. This recipe strikes a delightful balance, delivering a loaf that is wonderfully moist without being overly dense, and sweet without being cloying. While it leans towards the sweeter side, it never overwhelms the natural flavor of the ripe bananas, which truly shine through in every bite. The texture is consistently praised for being non-crumbly and neat-slicing, making it an ideal candidate for any occasion, from casual family breakfasts to more formal gatherings or even bake sales.
Unlike some lighter, less rich banana bread recipes—like the straightforward Betty Crocker version that often graces breakfast tables—Chang’s creation offers a more indulgent experience. It’s a bread that feels special, a treat to be savored. Its robust structure and beautiful appearance contribute to its broad appeal, ensuring that each slice holds its form, whether served plain or adorned with a smear of cream cheese or a sprinkle of toasted nuts.
Key Ingredients and Baking Philosophy
At the heart of any great recipe are its ingredients, and Chang’s banana bread is no exception. It relies on a blend of simple, high-quality components that, when combined with precision, yield an extraordinary result. The recipe calls for very ripe bananas, which are crucial for both sweetness and moisture. The riper the bananas, the more intense their flavor and the more natural sugars they contribute, reducing the need for excessive added sugar. This attention to natural sweetness is a hallmark of many of Chang’s recipes.
One ingredient that often sparks discussion is the use of sour cream or crème fraîche. In my initial attempts, I opted for sour cream, and I honestly couldn’t imagine it making a significant difference to the overall outcome. Both dairy products add a subtle tanginess and an incredible richness that contributes to the bread’s moist crumb and tender texture. If you’ve had the chance to experiment with crème fraîche, I’d love to hear your thoughts and any perceived differences. It’s always fascinating to compare notes on such nuanced culinary choices!
My Journey to Banana Bread Perfection: Tips and Insights
Having made this recipe numerous times since its initial posting, I’ve gathered a few valuable insights that can help elevate your baking experience. This recipe is robust and forgiving, consistently delivering delicious results, even with slight modifications or minor oversights. For instance, in one instance, I inadvertently omitted the sour cream and experimented with a blend of half brown sugar and half granulated sugar. The resulting bread was still fantastic, albeit with a noticeably darker hue and a slightly different caramel note from the brown sugar. This adaptability speaks volumes about the recipe’s inherent quality.
One common characteristic of this banana bread is its tendency to sink slightly as it cools. While a minor dip is normal, excessive sinking often points to underbaking. Therefore, thoroughly testing for doneness is paramount. Always use a toothpick or skewer inserted into the center of the loaf; it should come out clean or with only a few moist crumbs attached, indicating that the bread is fully baked. Resist the urge to pull it out too early, as that extra few minutes in the oven can make all the difference in preventing a sunken center.
Enhancing Your Banana Bread Experience
Beyond the core recipe, there are several ways to customize and enhance Joanne Chang’s Famous Banana Bread to suit your personal preferences. While the recipe traditionally includes toasted walnuts or pecans, these are entirely optional. If you’re not a fan of nuts, feel free to omit them, or substitute with chocolate chips for a sweeter, more indulgent treat. Dark chocolate chips, in particular, pair beautifully with the rich banana flavor. A sprinkle of coarse sugar on top before baking can also add a delightful crunchy texture and sparkle to the crust.
Serving Suggestions
This banana bread is incredibly versatile. It’s fantastic on its own, perhaps with a cup of coffee or tea for an afternoon snack. For breakfast, consider toasting a slice and spreading it with a bit of butter, cream cheese, or even a dollop of Greek yogurt. It also makes a wonderful dessert, especially when warmed slightly and served with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Storage Tips
To keep your Flour Bakery banana bread fresh and moist, store it at room temperature in an airtight container for up to 3-4 days. For longer storage, you can slice the bread and freeze individual portions. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy, simply thaw at room temperature or gently warm in a toaster oven for a fresh-baked taste.
Incorporating accurate weights for ingredients, as I’ve done in my updated recipe below, can significantly improve consistency, especially for baking. Volume measurements can vary depending on how ingredients are scooped, but weights offer precise control, helping you achieve the perfect texture every time. This level of detail is something I’ve come to appreciate in Chang’s approach to baking.
Conclusion: A Recipe Worth Its Fame
Joanne Chang’s Famous Banana Bread is more than just a recipe; it’s an experience. It’s a journey into the world of sophisticated home baking, yielding a loaf that is deeply satisfying and truly memorable. Its balance of sweetness, moisture, and satisfying texture sets it apart from many other banana bread recipes. Whether you’re baking it for a special occasion, a thoughtful gift, or simply to indulge yourself, this recipe promises a delightful outcome that solidifies its status as a culinary classic. So, gather your ripe bananas, prepare your stand mixer, and get ready to create a loaf that truly lives up to its “famous” name.
- Joanne Chang’s Chocolate Chip Cookies
- Basic Blueberry Muffins — Good Ones
- Chocolate Espresso Torte
- Amazing Hard Boiled Egg Oatmeal Cookie
- Derby Day Cookies aka Bourbon Cookies
Recipe
Flour Bakery’s Famous Banana Bread
Anna
Pin Recipe
Ingredients
- 1 ⅔ cups all-purpose flour (240 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup plus 2 tablespoons granulated sugar (225 grams)
- 2 large eggs
- ½ cup plus 2 teaspoons vegetable oil or melted coconut oil
- 3 ½ bananas very ripe, mashed (total weight 12 oz / 340 grams)
- 2 tablespoons sour cream or crème fraîche
- 1 teaspoon vanilla extract
- ⅔ cup toasted walnuts or pecans optional, for added crunch and flavor
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9×5 inch loaf pan by greasing it thoroughly. For easier removal, consider lining the pan lengthwise with a strip of parchment paper, leaving an overhang on the sides to use as “handles.” This step is optional but highly recommended.
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In a medium bowl, sift together the all-purpose flour, baking soda, salt, and cinnamon. Whisk these dry ingredients together thoroughly to ensure they are well blended and evenly distributed.
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In a large bowl, or the bowl of a stand mixer fitted with a whisk attachment, combine the granulated sugar and large eggs. Beat them vigorously with a whisk (or on medium-high speed in a stand mixer) until the mixture becomes light, fluffy, and significantly increased in volume. This process typically takes about 10 minutes and is crucial for the bread’s texture. Gradually drizzle in the vegetable oil (or melted coconut oil) while continuing to mix. Once incorporated, add the mashed very ripe bananas, sour cream (or crème fraîche), and vanilla extract, mixing until just combined.
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Gently fold the dry flour mixture into the wet ingredients using a spatula, stirring just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough bread. If you are using nuts, fold in the toasted walnuts or pecans at this stage.
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Pour the prepared batter evenly into the greased loaf pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Baking times can vary depending on your oven; in my experience, a full hour is often required. To check for doneness, insert a toothpick or wooden skewer into the center of the loaf. It should come out clean or with only a few moist crumbs attached.
Notes