I have made a lot of banana breads over the past few years. A lot have come out really good. And quite a few have not come out so good. Those that have not come out so good sink in the middle or are still pretty gooey in the center after baking for what seems like forever! Actually, this is an issue I have with quick breads and bundt cakes in general. However, I think I have made the best so far (and I’m sure I have said this along the way a few times)!
The Flour Cookbook is one that I have had for a few years but made only the peanut butter cookies from it. I decided to pull it out and give a few more a try. The banana bread recipe is one that I have seen online a few times and since it is the Flour Bakery’s famous recipe, I wanted to start with this one.
It came out perfect! It was beginning to brown too quickly so I had to tent it with foil. But other than that, I had no issues with the middle sinking in or not being baked all the way through. And these issues that I always have are probably because of me, not the baker. But this recipe seemed fool proof.
If you need to use up those overripe bananas, I suggest making this banana bread! You can find the recipe here from Food Network.
And have you ever been to the Flour Bakery and Cafe in Boston? I have once and I would love to go again! And when I went, I got a peanut butter cookie, which I made from the cookbook, and a chocolate cupcake. In my blog post about the cookies I made, I said I was going to make the chocolate cupcakes next, and never did! I think that will be next!