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Flour's Famous Banana Bread Recipe

Flour's Famous Banana Bread

Recipe courtesy Chef Joanne Chang of Flour Bakery in Boston

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (454)

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Average Rating:

Total Reviews: 454

Showing 11-20 of 454

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  • on March 02, 2013

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    This is an amazingly moist banana bread! I did have to make one change, not because I felt it needed it, but I didn't have any sour cream so I used 2T Greek yogurt and it still was amazing! I loved the lightness whipping the eggs and sugar add to the bread, too!

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  • on February 27, 2013

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    Oh my gosh!! I didn't know banana bread could taste this good. I followed the exactly with sourcream and walnuts and its perfect. Made it twice already.

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  • on February 20, 2013

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    I have made this many times and it's amazing each time. Perfect recipe and easy to follow. I will never buy box mix again.

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  • on February 10, 2013

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    This one is a keeper! For clarity, I used organic coconut oil which brought a really nice under tone of flavor. I used sour cream and I did add the walnuts. I doubled the recipe and added chocolate chips to half of the batter. Deliciously moist

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  • on February 05, 2013

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    this recipe is by far, the best banana bread recipe i have ever had. I omitted the sour cream though and it was so incredibly moist! i also added chocolate chips on top! so delish!! Thank you so much!!

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  • on February 04, 2013

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    This is the best banana bread i have ever made! Easy to make too!

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  • on February 03, 2013

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    This recipe is simple to follow and tastes wonderful! I would highly recommend this!
    Comes out amazing, have made this a dozen times now!

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  • on February 02, 2013

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    Just now made it, I did substitute out the nuts for pecans. So very very good!

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  • on January 30, 2013

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    BEST banana bread recipe. Typically I make muffins instead of a loaf and bake them for 20 minutes. Always come out perfect! Makes 18 muffins. Moist, flavorful, delicious!

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  • on January 29, 2013

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    Super moist. Can't wait to make this again. Like others, I love the dark crunch crust on the bread.

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