Banana Bread, an Ode to Flour Bakery!

I fell in love with Flour Bakery during my trip to Boston.  The hype around Joanne Chang and her lovely bakeries, was much deserved.  As soon as I got home I had to look up more of her great recipes.  As luck would have it, I had some over ripe bananas so I was able to make Flour Bakery’s banana bread! 

Let me tell you that this banana bread is so moist and so good!  Five days later people were still raving about how moist it was.  (I had forgotten to take it over to a friends house so I had brought it into work).  I didn’t even think it needed a little pat of butter on it either since the bread is infused with great banana flavor.  (Super awesome considering I made some changes to lighten up the recipe.)

 

Banana Bread
adapted from Flour Bakery

1 2/3 cup flour
1 tsp. baking soda
1/4 tsp. cinnamon
1/2 tsp. salt
1/2 cup unsweetened applesauce
3 1/2 bananas
2 eggs
1 tsp. vanilla extract
2 Tbsp. non fat vanilla yogurt
2/3 cup toasted macadamia nuts, chopped

1.  Preheat oven to 350 degrees.  Sift flour, baking soda, cinnamon and salt in a bowl. 

2.  Combine eggs and sugar in a separate bowl and whisk for 10 minutes until it turns light and fluffy.  Add in mashed bananas, vanilla extract, non fat yogurt and applesauce. 

3.  Fold in wet and dry ingredients.  Stir in chopped macadamia nuts and mix well.  Pour into a parchment lined loaf pan or butter and flour pan.  Bake for 45 minutes to 1 hour.