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Boston. For most people (at least those familiar with U.S. history) the name conjures up thoughts of a famous harbor tea party in years gone past, a brave and daring fellow named Paul Revere or a battle during the Revolutionary War on a hill called Bunker.
If you're a foodie type of person, perhaps you think about the classic American picnic/potluck fare that goes so well with hamburgers and/or hot dogs; those yummy slow-baked beans all souped up with molasses, brown sugar, ketchup and bacon. Did you know that Boston is actually nicknamed "Bean Town"?
Yes, Boston is famous for all of these things and more, but for me, there's something else, something wonderful, that comes to mind; a bakery. A bakery? Yes, a bakery with racks piled high with European style baguettes, flaky croissants, pecan studded sticky buns and myriads of other delectable sweet treats (including, of course, Boston Cream Pie). A bakery with cozy tables where fabulous sandwiches, unique soups and fresh, seasonal salads are served all day long. A bakery quite famous and beloved by many, the Flour Bakery & Café. Ever heard of it?
Flour Bakery was started by Joanne Chang-Myers, a Harvard graduate who left the business world to pursue a culinary career. After stints in several famous New York restaurants, Joanne opened the first Flour Bakery & Cafe in 2000. It was so popular that there are now four of her delightful establishments scattered throughout the city. I've never had the pleasure of visiting Boston or any of the Flour Bakery/Cafés, but I've heard tales of deliciousness and rave reviews that have spread far and wide.
I recently came across Joanne's wonderful sounding banana bread recipe and tucked it away in the culinary files of my brain. When I noticed a large bunch of suddenly over-ripe bananas in my fruit bowl last weekend, it seemed to be destiny that the two should be merged. If I couldn't go to Boston and visit Flour Café, perhaps making something of theirs at this Café would be the next best thing.
I adapted the recipe just a bit adding toasted pecans instead of walnuts. Just for fun, I also made a small batch of caramel icing which was drizzled over the loaves while still warm. The bread on it's own is FABULOUS and with the caramel drizzle, well, let's just say it's perfect not only for breakfast or brunch, but as a delicious dessert, served warm with a scoop of vanilla ice cream too.
So now you know. Next time you meet someone from Boston, ask them about Flour Bakery & Café. I have a feeling you might see a smile spread across their face and hear a tale of epicurean delight shared. In the meantime, if you find yourself with a bunch of bananas flecked with those golden brown sugar spots ................. you know just what to do, right?
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Banana Pecan Bread with Caramel Drizzle
Ingredients
For the banana bread:
- 3¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 4 large eggs
- 2⅓ cups sugar
- 1 cup vegetable oil
- 3 cups coarsely mashed very ripe bananas, 6 large
- ¼ cup Greek yogurt
- 2 teaspoons vanilla
- 1⅓ cups pecans, chopped and toasted
For the drizzle:
- 2 tablespoons butter
- ¼ cup brown sugar
- 2-3 tablespoons milk, start with 2
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the prep:
- Preheat oven to 350°F. Spray two (9 by 5 by 3-inch) loafpans with baking spray, (not cooking spray) or butter the pans, then dust with flour, knocking out excess.
For the batter:
- Sift together 3¼ cups flour, baking soda, cinnamon, and salt into a bowl.
- Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing well, then mix in bananas, Greek yogurt, and vanilla. Remove bowl from mixer and fold in flour mixture and toasted pecans gently, but thoroughly.
- Divide batter between loaf pans, spreading evenly, and bake in center of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1¼ hours. Be careful not to under bake or loaves will be doughy in the center.
- Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and allow to cool for another 10 minutes then drizzle in a back and forth motion with caramel icing. allow to cool completely before slicing.
For the drizzle:
- Combine butter, brown sugar and milk in a medium-size microwave safe bowl. Cook on high for one minute, stirring after 30 seconds. Remove from microwave, add powdered sugar and stir until smooth.
- Add vanilla and stir until combined. If icing is too thick to drizzle add a bit of milk. If too thin add a little more powdered sugar.
Notes
~ This recipe makes 2 large loaves. Cut recipe in half if you want just one loaf or several smaller loaves.
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Hi, Making your wonderful caramel icing for the banana bread again. Just noticed that step # 7 says to add the vanilla, but in the ingredients section under Drizzle it does not list vanilla or amount.
I added 1tsp and the icing is wonderful. The initial taste test I felt something was missing and went back to the recipe. Vanilla was it! Thanks again for sharing..
Thanks, Carey, for the heads-up! I have coreected that!
Best ever banana bread and I’ve made a lot of banana bread. Usually use your other B bread recipe but chose this for the maple pecan icing. Absolutely heavenly. Loaf pans filled with batter left over so I made 5 additional large muffins. Baked the large muffins for 25 mins and topped with Turbinato sugar and crushed pecans - hubby had to have seconds. I only had 3 medium bananas so I added mashed apple pie filling to make up what would have equaled 6 large bananas. The maple pecan icing made the bread over the top good. Thank you for sharing
Wonderful! Thanks for the review, Carey!
I've made this recipe twice now my family loves it so much! I was happy to find an updated banana bread recipe that everyone agreed upon. Thank you so much. Love your recipes.
I'm so happy you've enjoyed it. I love how moist it is.
Time to let some bananas ripen. I'd love to take a loaf of this to Nick at school in a couple weeks! Love the addition of a drizzle!
I've got a bowl of ripe bananas and company coming tomorrow. This looks like just the right recipe for me. Thanks Chris, I always love what you share here.
What a wonderful treat. This looks great and I am sure it is delicious. I hope your week is off to a great start. Have a great day. Blessings...Mary
Really the only word for this is "stunning"
Mary x
Just the word caramel is where you got me. Then to add it on top of banana bread - now that is a lovely combination. Delish!
You had me at banana bread--haven't yet met one I haven't loved. Then you had to go and add caramel---swoon!!!
This is gorgeous! How can you make a simple banana bread look so good? Wow! I've been craving sweets since morning and this just killed me 🙂 .. Love it.
Chris, Your photos are so magazine worthy! Just gorgeous! And the banana bread looks wonderfully delicious!
Oh, I have relatives in Boston - next time I visit I'll have to ask them why we never went to the Flour Bakery & Café! (Maybe they didn't want to share?) 😀
Love this creative twist on banana bread, the caramel drizzle looks delicious!!
Such a moist, gorgeous loaf! And the caramel drizzle is such a delightfully delicious touch. Time to buy too many bananas so I can bake up my own batch 🙂
ouch...I want a piece
Chris: I love the combination of colors in the photos, and the banana-pecan bread is a must-have. It looks moist, and quite delicious. Eating it would put a smile on my face (oh, and my husband's too). Pinned!
This sounds great, especially with your addition of the caramel drizzle. I also prefer pecans in my banana bread! 🙂
I love banana bread but then add the caramel frosting with toasted pecans, yes I'll take the whole loaf.
You can't even imagine how I crave this bread for breakfast - it looks absolutely luxurious! The drizzle is out of this world!
I've not heard of Flour Bakery, but judging from this recipe, it needs to be on my radar screen, and now! Terrific stuff here - really so good. Thanks so much.
Chris, my family likes banana bread and this recipe sounds wonderful - I am sure that the Greek yogurt in the batter makes this a very moist cake. I never made a caramel drizzle on a banana bread, delightful idea! Interesting info about the Flour Bakery & Café as well! Now if I could only have a slice of you banana bread right now with my cup of Earl Grey!
This is the most gorgeous banana bread ever! That caramel drizzle is to die for, Chris. Beautiful recipe!
Chris, I come over for the afternoon tea! The bread looks splendid with caramel icing.
The bread sounds so delicious! The caramel drizzle just takes it to a whole new level of deliciousness! 🙂
Holy moly this looks incredible, that drizzle looks scrumptious!
Nice adaptations. Looks delicious and I now have another banana bread to try!
Fantastic shots..We favor this icing too..a very similar one..I've not stopped in Boston..but driven by:) Going to the Cape:)
What a scrumptious banana bread, Chris! I love the caramel drizzle you added :).
I'm a huge huge fan of Johanne Chang's work and recipe! everything I tried was so good! And this bread, it looks really good!
Looks wonderful and is going on my to do list!
You have a way of making everything look exquisite. No longer is it a plain banana bread! It's now suited for discriminating guests. Beautiful Chris.
Wow, what a fab bread! Love that you aded the caramel drizzle to it!! What a beautful post today! I have been to Boston once and simply loved it. It's on my bucket list of places to go back and visit.
The frosting just takes this over the top! Looks amazing:@)
What a beautiful banana bread!
The cake looks delicious. Greetings from Finland, I'm visiting my parents.
this banana bread look amazing dear!:)
I have seen Joanne as a guest on several cooking shows. They say she is very talented and if this recipe is an example I am going to have to check her out. I am always amazed to hear someone go to be a lawyer or physicist, or something like that and then give it up for the kitchen.
No one does a better drizzle than you. 🙂 When you present a cake with that drizzle I want to go immediately to the kitchen and start baking.
This looks better than candy! I would, of course, scrape all the drizzle off and eat it first!
Wow, wow, wow. Seriously speechless. It looks and sounds AMAZING!
What a gorgeous banana pecan bread!! The carmel drizzle take it to another level!! YUM!