I’m officially obsessed with my new cookbook.
The one that gives me ALL the secrets behind Flour‘s amazing baked goods. Including their famous sticky buns.
Who could ask for anything more???
Last week I made the sticky buns BUT they were gobbled up before I could get a picture. I’m not mad.
Anywho, I am apparently on some sort of spiritual journey through Flour’s cookbook, as I just baked my way through not one, two, or even three recipes…
I made four. In a 48-hour period. Nah, I didn’t go out this weekend.
Hi, my name is Melanie and I’m a 23-year-old bakeaholic. Hiiiiii Melanie.
Don’t WORRY! In that 48-hour period I also did the Jillian Michael’s *LAST CHANCE WORKOUT* one..time. It sucked. Especially the mountain climbers.
…. where was I???
Oh yes…a weekend of FlOuR…part one. Banana bread with cow sprinkles because I teach preschool and we are learning about the farm and I have 38 different kinds of sprinkles.
Meep! Say iiiiiitttt…saaayyyy it…. I’m cute. Cows! Mooooooo.
This recipe was not only DELISH but it also received an A+ for easiness to make with kids. Go Joanne Chang!
Flour’s Famous Banana Bread
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
1 cup plus 2 tablespoons sugar
1/2 cup canola oil
3 1/2 overripe bananas, mashed
2 tbsp sour cream (I used plain yogurt)
1 tsp vanilla
3/4 cup walnut halves, toasted and chopped (optional)
Preheat oven to 325 degrees. Butter 9×5 inch loaf pan.
In a medium bowl, mix together flour, baking soda, cinnamon and salt. Set aside.
Beat sugar and eggs on medium for 5 minutes, or until light and fluffy.
On low speed, drizzle in oil. Add bananas, sour cream or yogurt, and vanilla, then mix until just combined. Pour batter into prepared loaf pan.
Bake for 1 to 1.25 hours, or until golden brown on top and center springs back when you press it. Allow to cool for 30 minutes on a wire rack, then pop it out of the pan to finish cooling.
I also mixed up a little glaze to put on top:
1/2 cup confectioner’s sugar
1 tbsp water