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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 31-40 of 454

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  • on December 12, 2012

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    This is delicious! I took the suggestion of others and reduced the sugar to 1/2 cup, and it was plenty. I love that it doesn't have butter, so it is not greasy at all. Whipping the eggs and sugar make it light and fluffy. Really will make it again!!!

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  • on December 10, 2012

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    This is our "go-to" banana bread recipe and it turns out perfect every time. You really couldn't ask for anything better!

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  • on December 10, 2012

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    This recipe is an absolute winner but ... I own the Flour cook book and that recipe calls for less flour! 1 and 1/2 cup vs. 1 and 2/3 - I did the 1 & 1/2 cup - baked a little less time - perfection. Also, my niece has made this many times and recommended I up the cinnamon - which I did to about 1 teaspoon. I also dusted top with cinnamon sugar before baking. I made a triple recipe (had tons of overripe bananas - Costco - worked out just fine! Made 3 8" loaves, then one large loaf in 9x5.

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  • on December 01, 2012

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    I have finally found the perfect moist banana bread recipe. I love it and make it all the time. I recommend it highly.

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  • on November 30, 2012

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    Excellent and easy recipe... coming from someone who rarely bakes! The loafs came out super moist and delicious. Following the advice of others, I decreased the oil to 1/3 C, used blueberry yogurt instead of creme fraiche/sour cream because I had that in the fridge and cut down the sugar to 1/3 C (will cut it down further next time. After baking the full hour, the loafs came out perfect (recipe was doubled.

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  • on November 25, 2012

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    This is a great recipe! As other people have said, it has a great texture and flavor. When comparing it to other recipes I've used, this one has less flour and more banana, so it makes perfect sense that it's more flavorful! I used some whole wheat pastry flour in place of some of the all-purpose and I also used coconut oil. Next time I think I'll reduce the sugar a little (maybe 3/4 cup, because it was a tad sweet for my taste.

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  • on November 14, 2012

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    I usually don't like banana bread, but I had some over-ripe bananas so I thought I'd make a banana bread and take it in to work. This one never made it out of the house - it is the only banana bread I love and I could eat the whole thing!
    I followed the recipe exactly (used sour cream, don't keep creme fraiche around, and made it once in a loaf pan, and a few times in a classic Bundt pan. The Bundt pan needs the lower end of the cooking time, closer to 45 minutes, but I recommend checking it at about 35-40 minutes, depending on your oven.
    I keep thinking, since I made it as a Bundt, that a melted Nutella glaze would just make it even more divine! Next time...

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  • on November 11, 2012

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    My family devours this banana bread - it is the best I have made to date - its a keeper! I served it at my sons birthday party and the boys raved about it!

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  • on November 08, 2012

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    This recipe is absolutely delicious, I have made this banana bread at every party I have and it's a hit every single time. I have to say I put my little twist and turn on it but hands-down delicious.

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  • on November 08, 2012

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    This Banana Bread sounds delish and I can't wait to bake it.

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