In my family it doesn’t take bananas we forgot to eat to pull out this recipe. It is so good that when we find overripe bananas at the supermarket we make banana bread. unfortunately this recipe is not something that was passed down from generation to generation nor one that I have made any changes to.  It is that good we follow it to a T.

This Banana Bread recipe belongs to Joanna Chang of Flour Bakery. My mother came across it in the New York Times years ago and then later bought Chang’s cookbook Flour.


  • 3 1/4 cups Flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 4 eggs
  • 2 1/3 cups sugar
  • 1 cup vegetable oil
  • 7 very ripe bananas
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 1/3 chopped walnuts, toasted until golden brown
  • 2 cups of sugar

1.) Set the oven at 350 Degrees. Spray TWO 9 by 5 inch loaf pans.

2.) Put the chopped walnuts in the  toaster oven on 200 degrees to bake.

3.) Sift the flour, baking soda, salt and cinnamon.

4.) In an electric mixer, combine the eggs and sugar. Since the overripe bananas are so sweet you can opt to put only two cups of sugar. Beat them on medium speed for about 10 minutes or until light and fluffy.

5.) In the meantime, mash the bananas in a separate bowl.  You don’t want to over mash the bananas make sure to keep some body. Add the vanilla and sour cream to the banana mash.

6.) Turn back to your electric mixer. Set the mixer on slow speed. Slowly drizzle in the oil.Add the banana, vanilla and sour cream mash.

7.)  Remove the bowl from the mixer stand.Fold in the dry ingredients (sifted flour, baking soda, cinnamon and salt) and toasted walnuts in to the wet batter.

8.) Pour batter in to loaf pans. Filling 3/4 of the pans. Place the loaf pans on a baking pan so they do not burn.

9.) Bake for an hour and fifteen minutes or until set and a skewer inserted into the centers of the cakes come out clean.