Banana Bread

Flour’s banana bread

 

The best banana bread recipes I have ever found to use is ” Flour’s banana bread.” There are several blogs and website that give you the recipe for the Flour’s banana bread recipe. You can easily look it up on google search and find many recipes. However, I’ve changed a little bit of the recipe to make it sorta fit my needs. I strictly like to weigh all my ingredients on a scale using grams for this recipe for consistent results. I strongly recommend only use super ripen blacken bananas for banana bread because it does make a huge difference in the texture and flavor. Super ripen black bananas have the best flavor. The nice thing about using super ripen black bananas is that you don’t have to mush them up before you add it to the mixing bowl, just peel and add to the mixing bowl immediately. It’s already pretty mushy. If you’re finding yourself having to mush bananas you’re using yellow bananas that that’s just not right flavor and texture you’d want in banana bread.  Toast your nuts! Don’t be lazy take the extra time to toast the walnuts or the pecans, use the food processor to mince them into small pieces. Chopping nuts finely are okay but they have to be tiny bits because you don’t want to choke on nuts while eating banana bread.  Another thing to be aware of, I use convection bake temperatures so, therefore, keep that in mind with doing this recipe. Most current ovens have convection bake, but if you do not or chose not to use it, 350 degrees is your go-to heating temperature for this recipe. However, the convection method is the best to try to use it if it’s available.

  • 210 grams all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon of nutmeg
  • 1/2 teaspoon kosher salt
  • 230 grams of sugar
  • 2 eggs room temperature
  • 100 grams canola oil
  • 3 Black bananas peeled and mashed 
  • 2 tablespoons sour cream ( room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cups walnuts or pecans toasted and chopped

Instructions

  • With the rack in the center of the oven, preheat to convection bake 325°F otherwise it is 350
  • If you haven’t toasted your walnuts or pecans, do it now. While the oven has been preheated at 325 degrees you can take a small sheet pan with foil and add your 1/2 of cups of the nuts onto the pan and toast in the oven for about 8 minutes, then finely chop them in a food processor.
  •  Prepare the loaf pan or mold. Lightly butter and flour pan(s) of choice.
  • Sift together the flour, baking soda, cinnamon, nutmeg, and salt in a bowl and set aside.
  • With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium-high speed until light and airy.
  • Switch to medium speed and slowly drizzle in the oil. This creates a creating an emulsion it looks like mayonnaise.
  • Add the bananas, sour cream, and vanilla, and continue to mix on medium speed.
  • Use a rubber spatula to combine in the flour mixture until thoroughly combined. No flour dry flour should be visible when you’re done combining the wet and the dry ingredients. Don’t be lazy and use the stand mixer to mix the dry into the wet. Do it by hand is well worth the time and effort.
  • Pour the batter into the standard size prepared loaf pan or mold. Place the pan into the middle rack in a convection bake temperature of 325, which is actually 350 degrees, for 50 minutes. Use the toothpick method to tell if it’s done. Stick the toothpick into the center of the banana bread to see if it comes out clean. If it is still wet you need to add another 8 minutes of baking time. When the toothpick comes out clean it’s it is done baking in the oven.
  • Allow in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on parchment paper or wire rack. Slice into it when it is completely cooled down to enjoy. Wrap it up in plastic wrap airtight so it can last you about five days.