Flour’s Famous Banana Bread (cake)

Love love love banana cake! For some reasons people call it bread in the West! Anyway to me, it’s a cake, so I shall call it a cake.


What a joy to be able to bake it myself!

Recipe adapted from ‘Flour’ by Joanne Chang.

210g        all-purpose flour
130g        sugar (230g)
1 tsp        baking soda
1/4 tsp    ground cinnamon
1/2 tsp    salt
2               eggs
280g       mashed bananas (340g)
2 tbsp     plain yogurt (sour cream)
1 tsp        vanilla extract
100g        softened butter cut into chunks (canola oil)
handful of poppy seeds (75g walnut halves, toasted and chopped)

Original recipe in (Italics)

Position the rack in the middle of the oven and preheat the oven to 180ºC.

Sift the flour, baking soda, ground cinnamon and salt in a separate bowl/plate/baking paper.

In a mixing bowl, beat egg with sugar until light and fluffy. Add in the butter chunk by chunk, mix at low speed. Beat until the mixture is even without large lumps (of butter). The mixture should look a little biphasic, like the below picture:


Add in the yogurt, vanilla essence and mashed bananas. Beat at low speed until just combined.

The mixture will look like vomit at this stage (picture below), but do not let that affect you!


Now, time to FOLD IN the flour & poppy seeds by batches with a spatula. A hand mixer would ruin the cake if it’s used at this point.

Keep folding until there are no visible streaks of flour.

The batter should look more like a monophasic cake batter. Don’t worry if you see tiny chunks of bananas.  🙂


Next, pour the batter into your tin(s). This will fit a regular loaf tin or two 1-pound loaf tins.


Bake it in a preheated oven at 165ºC for 1 hr – 1 hr 15 minutes. Mine baked for an hour.

It will experience some amazing oven spring but it shouldn’t flow out of the tin.

It is done when it springs back upon applying pressure.

While it’s still in the tin, let it rest on a wire rack for 20 minutes, then unmould it and let it cool for a further 20 minutes. It’s best to slice it when it has completely cooled.






Look at this baby!


Absolutely loved the domed shape. Amazing how much it rose above the tin

(and not sank back)!


It cracked a little at the top, I thought that made it look more ‘artisan’ lol….

A closer look at the texture in the picture below:


Taste: ✮✮✮
It was really good! Very banana-y despite me having a little less banana than what the recipe calls for. A lil too sweet for my taste though, I would reduce the sugar to 100g next time.

Texture: ✮✮
Perfect. Just perfect.

Overall: Very happy, definitely a keeper! Do try this out!









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