Flour's Famous Banana Bread
Recipe courtesy Chef Joanne Chang of Flour Bakery in Boston
Show: Giada's Weekend Getaways
Episode: Boston
Rate This RecipeRead users' reviews (454)
- Recipe categories: Banana, Fruit, Dairy, Nuts,
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Average Rating:
Total Reviews: 454
Showing 431-440 of 454
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By drewithch_8650069
kaplan, LA
on March 10, 2008
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I really don't have great results with baking, but this was so easy and so good!
By divebomb80
St Charles, MO
on March 09, 2008
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I was looking for an easy recipe to use my overripe bananas and stumbled upon this one. It seemed pretty easy without me having to lug out the mixer, etc. It was fast & easy to whip up. The only problem was waiting for it to bake for an hour with all the wonderful aroma wafting through the house. I have used it several times with and without the nuts amd it's always perfect.
By jsconda_9041794
holmdel, NJ
on March 09, 2008
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O.M.G. This is the best and easiest bannana bread going. I didn't have sour cream so I used yogurt,used 2T brown sugar instead of the 1/4C plus 2 T regular sugar.The crust was crispy sweet and the cake so moist.A winner!!!
By rose.pinkas_9956176
St.Louis, MO
on March 08, 2008
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This was my first time making banana bread and this recipe sounded great. I tried it and everyone stated it was moist and had a great flavor. Mind you they all make banana bread, first time and I received rave reviews...
By deann2_9295981
Dallastown, PA
on March 08, 2008
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deeeeeee-lish! I thought the "whip sugar and eggs for 10 minutes" was a type-o. But now I understand why it says that - after 10 minutes they get so light and fluffy and adds a delightful texture to this moist bread! Now I will not be so cranky when our banana's turn brown...that just means I'm pulling out the Kitchenaid and an awesome treat is on the way!
By stephanyrmz_9718234
Riverside, CA
on March 07, 2008
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it was really moist, good taste thoughh i dont know if i didnt sift the dry ingredients enough bc i sorta had tasted the baking soda a bit.. or maybe its just meeee. i also added raisins! (make sure if u add them to slightly coat them with a bit of flour
my brother in law loved it, but next time i think i might use only 1/2 tsp of banking soda.
By Vertigokitten
Aiken Co. South...
on March 06, 2008
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This is a great and easy recipe.
I substituted 4 ounces natural apple sauce for the oil. I also cut the recipe in half.
By smvlach_9928530
Burr Ridge, IL
on March 04, 2008
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This banana bread is very moist and sweet. I can't wait to make it again! I didn't have sour cream so I used cream cheese and that worked fine.
By wos0001_9921782
Auburn, AL
on March 03, 2008
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I am a huge fan of banana bread and I have to say this is the moistest bread I have ever had!! Rather than using two loaf pans, I opted to use one tube pan because I find it much easier to store a single loaf rather than two. I strongly recommend following the recipe to a T. It is great!!
By brandee_4319696
San Jose, CA
on February 29, 2008
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1 star for ease
1 star for texture
1 star for aroma
This recipe fell flat on flavor for me. It was rather bland and did not have that spice that denotes a good banana bread.
Even using very well ripened banana's, the bread lacked a definitive banana flavor.
Although the texture was good, it was not like a true banana bread. It is more like a very moist cake.
Lastly, I calculated the fat and calories for this recipe using a generous 16 serving base - for 1/16th of this cake: 486 calories 23 grams of fat! This cake does not deliver the flavor to justify the fat and calories.