October 5, 2011

Flour's "Famous" Banana Bread

Any longtime readers of BlB will know that I am always looking for a good banana bread recipe. I have tried one with a messy topping that overflowed onto the bottom of my oven, one with espresso and whiskey to kick start the morning (or any time of day), one with a boozy glaze, one with peanut butter, one that is spicy and chocolatey, and now I have made what could be considered the most traditional of banana bread recipes. And guess what? I wasn't impressed.

I found this recipe on the blog, Ipso Fatto, but Flour's Famous Banana Bread recipe is all over the internet. Flour is a popular bakery in Boston that is always getting written up or visited on some food-interest show. I had high hopes for this bread! I almost didn't include the walnuts, because I don't love them, but I wanted to make the recipe as is and I figured I could use some Omega-3 in my life. Most blogs link to the recipe on the Food Network. Giada visited Flour on her show and Joanne Chang, the chef and owner of Flour, provided the recipe to Food Network. I used the alternate measurements that Ipso Fatto provides from the Flour cookbook.

Yes, this bread created a crunchy top, which, in my opinion, is the most important part of banana bread. And yes, it was moist and the ratio of walnuts to bread was pleasing. But, the downfall of this bread is that it tasted like vegetable oil. It totally masks the 3 1/2 bananas in the bread. I think butter would have blended better. Or maybe a mixture of the two.

So, my epic hunt for the perfect banana bread recipe continues. (I have already found two more contenders this week!)

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