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May 7, 2020

Recipe of the Week: Going Bananas!

This week, we’ve got two recipes for you that will use up the bananas getting brown on your counter or the ones tucked away in your freezer.

Birdfeeder Tip: If using frozen bananas, thaw them out before adding to recipe. Don’t worry if they turn brown and exude liquid – just mash it all up, measure and add them as you normally would.

ingredients for banana bars snack

Flour’s Famous Banana Bread by Joanna Chang 

Joanna Chang’s Flour Bakery + Café is famous for its amazing banana bread. Now, you can make it at home. After taking your first bite, you’ll know exactly why this recipe is so beloved.

Prep Time: 20 minutes  |  Cook Time: 60–75 minutes  |   Yield: 1 loaf

Special equipment needed: Stand or hand mixer

Ingredients

  • 1 2/3 cups (210 grams) all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1 cup plus 2 tablespoons (230 grams) granulated sugar

  • 2 eggs

  • 1/2 cup (100 grams) canola oil

  • 3 1/2 very ripe bananas, peeled and mashed (about 1 1/2 cups or 340 grams)

  • 2 tablespoons sour cream, yogurt or creme fraiche

  • 1 teaspoon vanilla extract

  • 2/3 cups walnuts toasted and chopped (optional)

 

Instructions

  1. Preheat oven to 325 ?. Grease 9x5 loaf pan and set aside.

  2. Whisk together flour, baking soda, ground cinnamon and salt in a bowl and set aside.

    Birdfeeder Tip: If you really like cinnamon, use 1/2 teaspoon for a stronger flavor.

  3. In a separate bowl, combine mashed bananas, sour cream and vanilla. Set aside.

    Recipe Banana Bars mixing

  4. Add granulated sugar and eggs to the bowl of your stand mixer with whisk attached (or in a medium bowl, if using hand mixer).

  5. Whip sugar and eggs on medium high until light yellow in color and fluffy – approximately 5 minutes.

    Birdfeeder Tip: Whipping the eggs and sugar separately incorporates air to provide the loaf with the lift it needs to rise in the oven.

  6. With mixer still going, SLOWLY drizzle oil into egg and sugar mixture.

    Birdfeeder Tip: Do not dump the oil in all at once. Doing so will knock the air out of the mixture.

  7. Once oil is incorporated, turn off mixer.

  8. Gently pour sugar/egg mixture over bananas and fold until all ingredients are just incorporated.

    Birdfeeder Tip: To “fold” ingredients means to pass a spatula down through the mixture, across the bottom, and up over the top until the ingredients are combined. Be patient. This takes time.

  9. Pour wet ingredients over dry ingredients and fold together until there are no streaks of flour. Make sure to scrape the bottom of the bowl to moisten all of the dry ingredients.

    Birdfeeder Tip:
    Do not over mix once dry and wet ingredients are combined – to do so will deflate the batter and result in a tough texture once baked.

  10. Pour into prepared loaf pan and place in center of oven. Set timer for 60 minutes.

    Birdfeeder Tip: This loaf of banana bread stays relatively flat on top. Do not be surprised if it also sinks in the middle if you poke at it too soon.

  11. The bread is ready when you gently press on the center of the loaf and it springs back. If it does not spring back, it needs more time. If the loaf is getting too brown, tent with aluminum foil for the remainder of its baking time.

  12. Allow loaf to cool in pan for 30 minutes before removing from pan and cooling completely on a rack.

  13. Wrap tightly in plastic wrap and store on counter for up to three days or in freezer for up to two seeks.

 

 

Banana Snack Bars

Courtesy of Bre Milnes

Prep Time: 20 minutes  |  Cook Time: 25–28 minutes  |   Yield: 12–16 bars

Special equipment needed: Stand or hand mixer

Ingredients

  • 2 egg whites

  • 1 cup (198 grams) granulated sugar

  • 2 tablespoons brown sugar

  • 2 tablespoons molasses

  • 1 1/2 cups, bananas pureed

  • 3 tablespoons (36 grams) shortening

  • 1/4 cup (2 ounces) whole milk

  • 1 1/2 cups (180 grams) all-purpose flour

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • For baking pan: 5 tablespoons granulated sugar

 

Instructions

  1. Preheat oven to 350 ?.

  2. In a medium size bowl, whisk together flour, salt and baking soda. Set aside.

  3. In a large bowl, whip egg whites using a hand or stand mixer until they become thick.

    Birdfeeder Tip: Do NOT use a plastic bowl to whip egg whites. Any fat or grease particles left behind will deter the whipping process.

  4. Slowly add 1 cup of sugar to egg whites and continue beating until mixture forms soft peaks.

    Birdfeeder Tip: You have reached soft peak stage when you hold up the beater and the egg white/sugar mixture just barely holds a peak before melting into itself.

  5. Add brown sugar, molasses, bananas, shortening, milk and extract, beating after each addition.

  6. While continuing to beat the wet mixture, slowly add bowl of dry ingredients. Mix until just combined. Do not overmix.

    Recipe Banana Bars sugar coat pan

  7. Lightly grease a 9x13-inch baking pan with cooking spray. Sprinkle 3 tablespoons of sugar into the pan. Tilt and shake the pan until a light layer of sugar coats the bottom of the pan and halfway up the sides. Pour out excess sugar.

  8. Pour batter into pan. Spread out evenly.

  9. Sprinkle remaining 2 tablespoons of sugar over the top of the batter.

    Birdfeeder Tip: If you like the taste of cinnamon with banana, sprinkle top with cinnamon sugar.

  10. Bake for 25-28 minutes, or until cake begins to pull away from sides of pan.

 Recipe Banana Bars baked

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