Four Nights A Week

We are fortunate in that we live close to Boston and Flour Bakery + Cafe. While Joanne Chang, the artisan baker behind this locally revered favorite cafe and bakery, is pretty famous for her Sticky Buns, the Banana Bread that Flour turns out is my favorite. Do yourself a favor when you visit Boston and be sure to hit up one of Flour’s bakeries – you won’t regret it. And then go out an buy the book (there are several, but my favorite will always be the first).

In today’s adventure in baking, we had quite a few overripe bananas and a container of yogurt calling. So I set out to bake Flour’s Famous Banana Bread and to give a nod to a nearly used container of yogurt by subbing one-for-one amounts with the called-for canola oil. I certainly don’t object to using little oil or butter, but since I had an opportunity to use up the yogurt, I went with that. (It yields about 50 calories difference, so you be you).

The recipe for Flour’s Famous Banana Bread can be found on page 66, of flour: Spectacular recipes from Boston’s Flour Bakery + Cafe as well as on the Food Network site. The ingredient list follows:

Flour’s Famous Banana Bread

Ingredients

• Unbleached all purpose flour
• Baking soda
• Cinnamon
• Salt
• Sugar
• Eggs
• Canola oil (I used Non-fat plain yogurt)
• Ripe bananas
• Crème fraîche (I used Greek yogurt)
• Vanilla extract
• Walnuts (omitted, food allergy in the house)