Banana Bread by: Kaitlin 12 Comments Jump to Recipe Posted:2/27/2021Updated:2/27/2021 It figures that after the year we’ve all had, the silver lining out of the kitchen is that we’ve FINALLY discovered our family’s go-to banana bread recipe.This one is courtesy of Joanne Chang of Flour Bakery & Cafe.  It has the perfect amount of caramelized sweetness.It’s banana forward without being gummy.

And it has the most delicious gooey top crust, making it actually taste better after sitting on the counter for 1-2 days.  A Generational Search  Banana Bread is one of those simple recipes that nevertheless eludes perfection.Over the years, we could never nail down the right one.When Sarah and I were kids, the Joy of Cooking banana bread recipe was the old stand-by.

Over the years, I had a dalliance with a vegan version.There have been many debates over the merits of sour cream vs.Greek yogurt, and on and on and on.  My dad, Bill, often took it upon himself to experiment with banana bread, as was the case with his search for the perfect pancake (see: buckwheat pancakes, peach pancakes, apple cider pancakes, and blueberry pancakes).

Yet, it was never quite right.  So, with all our eyes turning toward homemade banana bread recipes last year, it was time to get serious about nailing this one down.  A Banana Bread PSA  I stumbled upon this recipe after getting a copy of Joanne Chang’s Flour: Spectacular Recipes from Boston�

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