Joanne Chang's Banana Bread

When the day is long, the team gets HUNGRY. I'm currently rotating as a medicine sub-I, living out an awkward phase between a med student and intern much like a teenager who thinks she can rule the world. To appease the long days and tummy growls, I have baked Joanne Chang's Flour Bakery signature banana bread so many times...and it never ceases to bring smiles and second servings. Her recipe gives the bread a very moist yet light texture as oppose to the denser variety I've sampled elsewhere.

Joanne Chang's Banana Bread

1. 3.5 ripe bananas, mashed into goop

2. 1/2 cup oil 

3. 1 & 2/3 cup flour

4. 1 tsp baking soda

5. 1 Tbsp cinnamon/nutmeg

6. 1 tsp vanilla extract

7. 2 eggs

8. 1 cup sugar

9. 2 Tbsp yogurt

10. 1/2 chopped nuts (I used walnut), toasted for 3-4 min on 350F

Preheat oven to 350F

Instructions

1. Mix banana, yogurt, vanilla, and cinnamon together in a bowl

2. Beat eggs and sugar together for 5 minutes on high. It should be fluffy!

3. Add oil slowly to egg/sugar mixture while on lowest egg beater setting.

4. Incorporate the banana mixture on lowest beat setting.

5. Fold the flour and baking soda to maintain the light airy texture. I did about 25-30 folds. 

6. Bake in a 9-in bread loaf pan for 1 hour or until gold brown. Sometimes it takes +10 min for center to bake fully.