Flour's Famous Banana Bread

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr

Yield:
1 loaf
Level:
Easy

Ingredients
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup oil
  • 3 1/2 bananas, very ripe, mashed
  • 2 tablespoons creme fraiche or sour cream
  • 1 teaspoon vanilla extract
  • 2/3 cup walnuts, toasted and chopped
Directions
  • Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

  • Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 579
If I could rate this recipe 10 stars, I would!  It is absolutely one of the best banana bread recipes I have ever used!  It was so delicious, my husband and I polished off almost one loaf ourselves.  Thankfully, I just doubled this recipe and made too loaves.  It is so easy and the results are delicious.  If you want the best, use this recipe.  Many thanks to Chef Chang and Flour Bakery for allowing this recipe to be post for others to use.  I love, love, love this banana bread recipe and my chef hat is off to you for allowing us to share in this yummy treat! item not reviewed by moderator and published
This was delishhhhh and a keeper!!! I made the recipe pretty much as written with a few changes. Subbed banana greek yogurt for the sour cream because that's all I had on hand (and it was banana!!). Used 1/2 cup pecans for the nuts. Doubled the cinnamon 'cuz I like it. I used 4 defrosted frozen ripe bananas. Was fearfull because the batter was super watery due to the defrosted bananas and also because I used extra large eggs that I had on hand. Not to worry :) I baked two smaller 8x5 loaves because I find it quicker and easier than a one large loaf and you can share :) Baked about 35-40 min. but kept checking with toothpick @35 min. One loaf was done before the other. Go figure! I've tried recipes using oil instead of butter before and thought it made the bread too oily...I think using only 1/2 cup with the addition of the sour cream is the key to making it perfect!! Thumbs up! item not reviewed by moderator and published
This is definitely the best banana bread I've ever made!  Rave reviews from my family item not reviewed by moderator and published
Really good!<div><br /></div> item not reviewed by moderator and published
Had to add a little more sugar but it taste excellent item not reviewed by moderator and published
Best banana bread I've ever made, my family loved it! item not reviewed by moderator and published
This bread received rave reviews from family and friends.  This is the best banana recipe I've ever tried, and is definitely a keeper! item not reviewed by moderator and published
this recipe is a winner, it makes moist, delicious and oh so soft banana bread. some changes that i made: used 3/4th cup of oil and 1/4th cup of melted butter, used 2 tbsps of thick yogurt instead of sour cream (not available where i live) and reduced sugar amount to a little under 1 cup. this recipe goes into my list of foolproof baking recipes.<div>thanks so much</div><div>also, i had some batter left as my loaf pan was a little small for the measure, i made two pancakes out of them, and voila the best ever fluffiest and amazing banana pancakes ever!!!</div> item not reviewed by moderator and published
By far the most moist, flavorful, melt in your mouth banana nut bread Ive ever made, and Ive been making bnb for 25 years!!  Thank you for this Delicious Recipe  item not reviewed by moderator and published
This absolutely the best banana bread I ever eaten, delicious....moist and full of flavor, I disagree with Wendy H. on her review.  item not reviewed by moderator and published
Hmmm..............................................<br />     Well, I decided to try this recipe even though I have a great banana bread recipe that I have been using for over thirty years.  I was swayed by all the five stars and rave reviews.  Unfortunately, I found this bread very bland.  The texture was okay- rather nice even.  But, not what I consider a strong banana flavor.  My original recipe has better flavor and is moister as well.  It's not a bad recipe exactly.  I will just stick with the great recipe I already have.  <br /> item not reviewed by moderator and published
Awesomely Ick<br /> item not reviewed by moderator and published
Such a delicious recipe. I've made this 3 or 4 times and it always comes out perfect! I usually do muffins because they are easy to grab and go. Great snacks! I changed the recipe a little; I only use 1/2 cup of sugar, and I use 3 bananas and 1 pear (to sweeten instead of sugar).  item not reviewed by moderator and published
Excellent! I changed it a bit. I used half whole wheat flour, olive oil, 3/4 c sugar, 1 tsp cinnamon and 1 teaspoon vanilla. I didn't have sour cream so used vanilla yogurt. Very moist and delicious! item not reviewed by moderator and published
Loved it!<div>I only used 1/2 cup sugar + 2 teaspoons brown sugar and it was really sweet.</div><div>I'm baking this again for sure!! Really good :)</div> item not reviewed by moderator and published
I used only 1 cup of the suger...that was plenty...will use 3/4c. next time, whole wheat flour.  I used my food processor to blend the wets and it worked perfectly.  Also, done in 50 minutes.  Anyone use brown sugar, if so, how much? item not reviewed by moderator and published
Grea item not reviewed by moderator and published
Delicious and easy - used 3/4 cup of sugar as others recommended and was perfect. item not reviewed by moderator and published
I made this bread in small loaf pans. It made 4 loaves. I sprinkled sugar-cinnamon on top and baked them at 300 degrees for an hour. When the tops started to brown, I covered the loaves with foil. They came out looking beautiful, and tasting great! They would have been fine also if baked for 45 minutes.. Thank you for the recipe! item not reviewed by moderator and published
Very moist, came out great, followed the recipe, used sour cream !  item not reviewed by moderator and published
I'm an experienced baker, but this banana bread just doesn't work for me.  Maybe it's my oven, but the darn thing doesn't want to cook all the way through.  I've made it twice now.  First time, totally as written.  There was too much batter for my standard Pyrex loaf pan.  Even thought I did not use all the batter, the pan was still too full and by the time the center was cooked (way past the recipe's cook time), the outside was DARK brown to the point that I had to cut off the edges to make it edible.  Second time, I split the batter between two 8 x 4 loaf pans and was careful not to overfill.  Cooked for over and hour and though my tester seemed to come out clean, after a few minutes cooling, both loaves had deflated.  Sure enough, not cooked through.  Dense and gummy at the bottom.  UGH!  Then a read through many more reviews here and saw one that states: "this recipe was different than the "Flour" recipe in the book and used 1.5 cups flour, 1.5 cups mashed bananas (lightly speckled), and baked at 325."  WTH??   Which is it??  I'm going back to my Betty Crocker banana bread recipe that never failed me.  item not reviewed by moderator and published
This is, hands down, the best banana bread I've ever made, or eaten. It was really easy to prepare, it smelled fantastic while it was baking, and it was fully cooked in 50 minutes flat. This bread is incredibly moist and full of banana flavor. My family ate the entire loaf in one day, so I highly recommend making a double batch! item not reviewed by moderator and published
Followed the recipe exactly. Only change was to add some cream cheese frosting to the top and sprinkle some toasted, chopped nuts on top of that. Sublime! item not reviewed by moderator and published
It's a good desert with ice  cream item not reviewed by moderator and published
I have made so many banana breads and I LOVE this one.. it is the best and the easiest one that I have made.  I sometimes tweek it a little but its GREAT the way it is item not reviewed by moderator and published
Very delicious and moist!!<div>A few alterations I made - agree with others on sugar. I used 3/4 cup of sugar and was plenty sweet. I used Greek yogurt instead of sour cream. Also used olive oil and 4 bananas. I left out the nuts since I didn't have any so I'll need to try with nuts next time! This was a very easy recipe and I received many compliments on the final result!</div> item not reviewed by moderator and published
Do yourself a favor and crumble some Nilla Wafers on top before you put it in the oven. DELICIOUS. item not reviewed by moderator and published
I've made a bazillion banana breads over the years, and this is by far the best one. I love that it doesn't get that thick, dry brown crust around the entire loaf. Very moist - oil and sour cream seem to be the magic ingredients here. As others have posted, I also cut the sugar to 3/4 cup. Plenty sweet. Will never use another recipe for banana bread again. GREAT RECIPE.<br /> item not reviewed by moderator and published
This is the best banana bread recipe I've ever made.  I followed others' suggestions: used 3/4 c. sugar; used 1/2 white, 1/2 whole wheat flour; doubled the cinnamon and vanilla.  I used 2 bananas (because that's all I had), and baked for 55 min.  It came out perfectly and is absolutely delicious--flavorful and moist.  Didn't put anything on the top, nor did I add nuts.  Used fat-free sour cream.  So good! item not reviewed by moderator and published
Super moist and delicious!  The best banana bread I've ever made, or probably will ever make.  Although, I did only use 3/4 C sugar and that was plenty.  I'm thinking of experimenting with honey as a sweetener to cut the sugar even more, or adding some sweetened coconut flakes. item not reviewed by moderator and published
I have made COUNTLESS banana breads from way too many recipes.  While there have been some good and some bad, not one has been "THE" one.<div><br /></div><div>Until now...</div><div><br /></div><div>This is, without a doubt, the BEST banana bread I have ever made.  It is moist, FULL of banana flavor and just all around perfection.  It baked up perfectly without getting overly brown like many other breads do.  My family of five devoured it and immediately asked me to bake more.  They also demanded that I throw away any and all other banana bread recipes.</div><div><br /></div><div>The only change was the substitution of pecans for walnuts since I didn't have walnuts.  Other than that...followed it exactly as written.</div> item not reviewed by moderator and published
This is a great recipe.  Like many others, I found the sugar amount in the recipe to be too much and just use 3/4 cup.  I also make muffins.  350 degrees for 15 minutes is about right.  If they get too brown after 10 minutes, cover them with foil for the final 5 minutes.  Don't be afraid to add some chocolate chips and/or coconut flakes.  It's all good! item not reviewed by moderator and published
This banana bread is delicious! I've made it twice now and love it. I am a self-proclaimed terrible baker and even I can make this and make it well.<div><br /></div><div>I do everything as the recipe says (except I hate walnuts so I left those out). The first time I made it, the center was still a little undercooked and I ended up having to turn the oven back on for a bit. This last time I made it, I baked for 55 minutes then shut off the oven and let the loaf stay in the oven until it completely cooled. Turned out perfect. If you need it right away, I would probably suggest baking for a little over an hour so it's fully cooked.</div><div><br /></div><div>Love this. Will definitely keep making.</div> item not reviewed by moderator and published
This is one of the best banana bread recipes I've ever made.  My only adjustment to it was 2 tablespoons of  brown sugar instead  of white sugar  and  because the use of was optional  I left them out..  item not reviewed by moderator and published
Try using coconut oil. Replacing some the white sugar with brown, More vanilla. I used honey roasted pecans and mixed it all the food processor. Got awesome feedback from my coworkers! Also put some whole pecans on the top. item not reviewed by moderator and published
Absolutely THE best banana bread ever!<br /> item not reviewed by moderator and published
My son woke up and said, "I'm hungry. Let's make banana bread." It seemed a perfect way to wait out our current blizzard in Cambridge. We have a house that smells sweet, and bread that is moist, dense, and slightly crispy on top. We followed the following reviewer suggestions: doubled the vanilla, sliced bananas on top, sprinkled brown sugar on top. The bread would have been perfect without the toppings, but they made it feel extra decadent and special. item not reviewed by moderator and published
My husband and I love this bread! I've made it a few times now, as written and with some variations (adding chocolate chips, greek yogurt instead of sour cream, baking as muffins, etc.). As a full loaf it took longer than the allotted time to bake for me, but I just covered the top with foil toward the end to keep it from getting too brown. This will likely be my go-to banana bread recipe for years to come! item not reviewed by moderator and published
Moist. I used chocolate chips due to nut allergies. This was more time consuming to prepare than other banana breads but lighter texture, more cake like but less sweet than cake. I may increase the amount of banana next time to get a more intense banana taste. It makes the house smells delicious. One of my favorite banana bread recipe. Definitely a repeat. item not reviewed by moderator and published
Love this recipe- so moist &amp; delicious! My husband loves this banana bread better than any I've made in 20 yrs of marriage, also a big hit with guests and as gifts. I've also added zucchini and it's just as great, perhaps just slightly less banana-ey. Haven't tried the GF version, but interested in trying that next. Yum!! item not reviewed by moderator and published
I use an immersion blender for all the ingredients, then add the flour last. It still raises perfectly, no need at all 10 minutes of blending. I use all purpose, gluten free flour, double the cinnamon and vanilla as others suggested. I make it with pumpkin too, and usually make muffins instead of the bread. They can be frozen and eaten one at a time. My go to recipe now. Delish! item not reviewed by moderator and published
I made minor changes, but I still give it 5 stars since I'm confident it would have turned out just as well. I used coconut oil. I used just shy of 1cup sugar, and it was still plenty sweet. Used just 3 bananas since mine were pretty large. Also used chopped pecans since that was what I had. I also sprinkled a dusting of sugar on the top to give it a little sweet crust on top. Also didn't find it necessary to mix the sugar and egg for 10 min. Fantastic. item not reviewed by moderator and published
why 1/2 a banana--what am I going to do with the rest? A volume would be much better (now I know exactly what to do, but I'm bringing this up for those who don't the recipe needs editing! item not reviewed by moderator and published
Best Banana Bread Ever i cannot remember a time where i saw any recipe with over 500 5 star reviews....! there's a good reason for this. this banana bread is splendid ! i did tweak the top a bit using something from a far inferior recipe i had seen a book (somewhere). that particular banana bread was just in the "ok" category...but everyone loved the top....sliced bananas sprinked over with brown sugar and instant oatmeal. it looks beautiful and gives the top a little burst of flavor along with a little crunch- the perfect compliment to this dense and very moist bread. you may be unhappy (as i was) with 10 minutes of whisking the eggs and sugar (yes, i did hand whisk as specified) but it was worth the time spent when i served to my quests. also, i do believe it was even better the second day ! as an added bonus i like it that this recipe is made with oil and not butter-more cost effective and oh so much better for us...i hope Flour read this review...THANKS FOLKS ! item not reviewed by moderator and published
Would give it 10 stars. I made in 3 mini loaf pans, baked 32 minutes. Extremely tender, moist, perfect crumb. I did what was suggested from "Sugah Chef" who said this recipe was different than the "Flour" recipe in the book and used 1.5 cups flour, 1.5 cups mashed bananas (lightly speckled), and baked at 325. I didn't want to whisk by hand for 10 minutes ugh...so used my standing mixer with paddle attachment and beat eggs and sugar at medium speed (5) for about 6 minutes. Sprinkled cinnamon sugar on top. Look no further! item not reviewed by moderator and published
Very easy and delicious! I used whole wheat flour and pumpkin spice. item not reviewed by moderator and published
this recipe is perfect and absolutely foolproof! subbed Greek yogurt for the creme fraiche because it's all I had on hand, and used olive oil. Also added a pinch of nutmeg &amp; cloves for something special. Baked up so beautifully, love the color! Mine was totally done in 45 min, could have used maybe about 2 min less. Thanks for sharing! Couldn't be simpler, either :) item not reviewed by moderator and published
Sweet and delicious! item not reviewed by moderator and published
Amazing. item not reviewed by moderator and published
I substituted the flour for spelt flour and the sugar for 1/2 cup of maple syrup. And I used 5 suuuper brown bananas. I also added in an extra 1/3 cup of flour to make it less liquidy. Worked amazingly well and feels healthy with no refined sugar. Definitely my go-to banana bread recipe now! item not reviewed by moderator and published
I made this recipe and it was fantastic. The best banana nut bread I have ever made! item not reviewed by moderator and published
The banana bread really turned out great, all my friends love it! I got the recipe from Joanne Chang's book "Flour" item not reviewed by moderator and published
Great recipe. Would have gone strict to the recipe, but deviated a little bit due to ingredients in the house. Used only 2 bananas, 1tbsp baking powder instead of the 1tsp of baking soda, cream cheese instead of creme fraiche, pulled out of the oven at ~43 minutes, and it was definitely completely cooked. Delicious. item not reviewed by moderator and published
Delicious!! I made muffins instead of bread and they were the best banana nut muffins i've ever eaten! Wonderful! item not reviewed by moderator and published
I have made a lot of banana bread recipes and hands down the BEST recipe ever. I wish I knew what chef is it....I made no changes to the recipe and it came out perfect! item not reviewed by moderator and published
I've used several different recipes and so far this one takes the cake! Super delishhhhh! I substituted coconut oil for the regular oil and doubled the cinnamon &amp; vanilla! I've made both bread and muffins, cooking the muffins 23min! Both turned out excellent :) item not reviewed by moderator and published
Sorry but does beating eggs until light and fluffy mean beating it until foamy or beating it until ribbon stage? :0 I haven't tried it but the recipe seems awesome xD item not reviewed by moderator and published
Absolutely amazing! Best banana bread ever in the whole world. I always double the recipe so that I can share mini loafs with neighbors. I could seriously eat an entire loaf by myself. item not reviewed by moderator and published
This is the first and last recipe I will ever use. It's that life changing haha!!! Going into my recipe album. Didn't change a thing and cooked it for 60 minutes. Just wait until the next day when the oil has really settled into the cooked loaf, all of it will be gone!!! :) item not reviewed by moderator and published
I made this banana bread and me and my family loved it. My changes: I used organic extra virgin coconut oil instead of any other oil, and for the flour, I substituted whole wheat flour, also reduced to 2 thirds of a cup sugar (more than one cup is too much for me), I added a hand full of dried cranberries to add sweetness and just sprinkled some sugar on top once in the loaf pans. Roasted chopped pecans are our ¨never forget¨ friends. item not reviewed by moderator and published
This bread is really good very moist. I also only used 1 1/2 cups of flour. The only thing I would do different next time is oil the pans first they came out ok but with a knife. item not reviewed by moderator and published
This is the bet banana bread I have ever made! I did make a couple of changes: I used 1 1/2 cups flour instead of 1 1/3, I used a tablespoon of vanilla instead of a teaspoon and I baked it at 350 degrees for 1 hour and 10 minutes. It makes enough for 2 small loaves and they were fantastic! I have thrown out my old recipe and replaced it with this one! item not reviewed by moderator and published
Great recipe! Really lovely soft texture and flavour. I added a mix of a few walnuts and dark chocolate chips, but I'll try it without the choc chips next time - and I'm going to reduce the salt by half next time too. I cooked it at 175 deg C for 60 mins. I had to put foil over the top for the last 15 mins. item not reviewed by moderator and published
Threw out my old recipe after trying this! The first time I made it, it was super dense and didn't rise at all, but after making it again, I think I just didn't get enough 'fluff' into my egg+sugar mixture (apparently my whisking abilities are not so great, but the first batch was still amazing!). I put walnuts and chocolate chips in the first time, and it was good, but this second batch, I just did chocolate chips since I'm not the *biggest* fan of walnuts. (Just used 2/3 cup of Trader Joe's semi-sweet chocolate chunks and it seems about right.) item not reviewed by moderator and published
SUGAH CHEF..THANK YOU I USED YOUR CHANGES FOR THE FLOUR AND BAKING TIME AND IT WAS PERFECT...PLUS I LIKED A FEW OF THE OTHER SUGGESTIONS..I USED 1 STICK BUTTER AND ADDED OIL TO MAKE 3/4 OF A CUP...I USED CARAMEL FLAVORING INSTEAD OF VANILLA FOR A CHANGE...2 TABLESPOONS...(I'VE USED BOTH AND WHEN I USE THE VANILLA I ADD 2 TABLESPOONS)...AND A HEAPING TABLESPOON OF SAIGON CINNAMON..WHICH IS AWESON CINNAMON FOR ANYTHING..AND WHEN I USE NUTS I, TOO, LOVE THE WALNUTS THE BEST...I MAKE THEM CANDIED FOR THE TOP AND IT LOOKS GREAT FOR GIFTS THIS WAY..THIS IS A GREAT BANANA BREAD..OR MADE INTO MUFFINS..!!..I LOVE THIS REVIEW BLOG..SO MANY GREAT IDEAS...AND MAKING CHANGES ONCE IN AWHILE TO A RECIPE MAKES COOKING SO MUCH FUN..YOU NEVER GET TO OLD TO TRY A CHANGE...SOMETIMES THEY TURN OUT BETTER THAN GRANDMA'S..!!!..LOL item not reviewed by moderator and published
Great! Although the toothpick comes out wet. I don't like feeling it's not cooked through. Any suggestions? item not reviewed by moderator and published
Awesome flavor and very moist!! I find that the recipe is too much batter for a 9" loaf pan. So I make six standard muffins from the batter and bake a perfect banana bread. 6 muffins and a loaf of banana bread! item not reviewed by moderator and published
This Banana bread came out amazing. I followed the recipe, except for the 1/2 cup of oil. I had no oil in the house so I substituted the oil for pure coconut oil. I just melted the coconut oil and measured out 1/2 cup. The flavour and texture are outstanding! item not reviewed by moderator and published
Melt in your mouth AMAZING!! I followed some of the suggestions from other reviewers and it came our Absolutely Perfect!! So moist and light, just a really great flavor and recipe!!! :-) item not reviewed by moderator and published
This banana bread is to die for. It is the best banana bread I have ever tasted and is polished off within 24 hours at our house! I would highly recommend this recipe! item not reviewed by moderator and published
this is some of the best banana bread i've ever made. i did make one change to the recipe. i'm a butter enthusiast. it's the great flavor maker. so instead of oil i decided to use a stick of butter. but butter also contains a small amount of moisture. so i browned the butter first to cook off the water, which also gave it that rich, nutty flavor that only browned butter can provide. when i poured the browned butter into a measuring cup it came out to just under 1/2 a cup, so i added a bit of oil to bring it up to the proper amount and continued with the rest of the recipe. the resulting bread was perfectly moist and was just the right balance of dense and fluffy. with the subtle, tongue-tingling flavor of browned butter, it was heavenly. item not reviewed by moderator and published
I wish I could give it more stars 10 maybe Great Recipe I heared about it while at a book review for Great American Author "Richard Rovair's" book 'Upstairs Thinking in My Brain'. This is simple and easy to make not to mention it taste sooooooooo gooooood. I ate this bread and read his book all by myself! item not reviewed by moderator and published
AMAZING! Changed mine a little...I used butter (was out of oil), 4 bananas, greek yogurt, and cooked for 45mins. The most moist banana bread I have ever had! item not reviewed by moderator and published
This is a great recipe. I didn't want to buy sour cream or creme fraiche so I used plain Greek yogurt and they were great. I substituted the walnuts for mini chocolate chips since that's what I had and made them into mini muffins. This is my new go to recipe! item not reviewed by moderator and published
Not the same as Flour's cookbook - try these changes: Bake at 325, not 350. 1 1/2 cups flour (not 1 2/3) 1 1/2 cups mashed bananas (however many that takes) Bake for 1 to 1 1/4 hours - is ready when springs back when lightly pressed on top. Have made this recipe and the one published in Flour Bakery's book - this one has issues, the one in the published cookbook is perfect EVERY time. item not reviewed by moderator and published
This recipe is TERRIFIC. I have now been making this banana bread regularly for a couple of years, and it always tastes amazing, and I get a lot of compliments on it. It is my go-to recipe for banana bread. I use 4 bananas, and I am generous with the vanilla and cinnamon. I did have a colleague tell me, on one occasion, "You should use pecans instead of walnuts." So I tried them,... But for this bread, I much prefer walnuts. Pecans don't shine here; whereas the walnuts do. I toast them in the toaster oven before prepping my other ingredients (keep your eye on them, because they toast quickly!). Thank you, Joanne Chang, for a GREAT banana bread recipe! item not reviewed by moderator and published
Fantastic Banana Bread recipe, thanks! I've made this numerous times &amp; actually substituted cream cheese for the sour cream...still was fabulous! It's not too sweet &amp; very moist. Question: A few family members are gluten sensitive, has anyone substituted rice flour for all purpose flour in this recipe? I'd appreciate any feedback, thank you! item not reviewed by moderator and published
Moist, light, "bananay" ... the best banana bread I've ever had. Do make sure your bananas are over ripe. To fast ripen bananas put an apple, tomato, or pear in a seal bag with them. item not reviewed by moderator and published
This was absolutely the "bananaiest" banana bread I have ever made. Not at all dry and super easy to make. Definitely a keeper@ item not reviewed by moderator and published
It was very good although I would not have used the term 'fold" when referring to adding the dry and wet ingredients. I had some spots where there was still dry flour mixture. Make sure to carefully combine wet and dry ingredients until thoroughly mixed. item not reviewed by moderator and published
I have tried many recipes. This is the keeper! Moist, light and delicious . item not reviewed by moderator and published
I have made this recipe over twenty times and it is by far the best I have ever made. In fact, it is going into the books of "family recipes" I am putting together for my daughters'. I have always used 1 and 1/2 cups flour and 3/4 to 1 cup of oil depending on the amount of banana yielded. I make in a buttered and floured bunt pan and start checking at 30 minutes (usually done in 40). item not reviewed by moderator and published
One of my favorite recipe to bake. Last time I run out of walnuts so I used hazelnuts instead and was delicious as always... item not reviewed by moderator and published
The Best Banana Bread ever. I made it into large muffins and it's moist and delicious, Will trash my old stand by recipe. item not reviewed by moderator and published
Not sure what I can add other than this is the only banana bread recipe I will ever use from now on. I made muffins and they were the best I've ever made, staying super moist for days. item not reviewed by moderator and published
The absolute Best Banana Muffin! I have made these many times and it blows all other recipes away! I have made it into bread and muffins we prefer muffins, I get 6 mega muffins from 1 batch cooking time is 40 mins, 20 mins at 325 and the last 20 mins at 350 to crisp the tops. I have made them subbing applesauce for half the oil, I do recommend less sugar I use 2/3 cup which is plenty, I also use 4 large very ripe bananas. Make with or without nut, with or without chocolate chips they are always moist and the house smells wonderful. item not reviewed by moderator and published
I made muffins with this recipe and they melt in your mouth! Beautiful golden color on outside. Couldn't believe how moist and professional these came out. I didn't have creme fraiche or sour cream on hand, so just used some heavy whipping cream. Also, used Truvia (stevia plant) instead of sugar. Baking in convection oven at 350 for 22 minutes was perfect. item not reviewed by moderator and published
I had a banana bread recipe that I've used for 35 years but this one is now my new favorite. item not reviewed by moderator and published
I left it for an hour and it was dry :C! Next time i will leave it for 40-45 minutes overall the recipe was good! item not reviewed by moderator and published
Lovely. Moist, flavorful. Don't change a thing. item not reviewed by moderator and published
This is the best banana bread I've made. Really moist. I used the creme fraiche. I gave a loaf straight out of the oven to each of my neighbors and some friends (in paper loaf pans). I also served it for Thanksgiving dessert. I'm getting a lot of people asking for the recipe. item not reviewed by moderator and published
This is the BEST recipe EVER hands down...does not last long in a house full of 4 boys. I even baked it into muffins and took them camping...lasted one morning! item not reviewed by moderator and published
Fairly simple with good results. I cut back a bit on the sugar and added some cardamom. Also replace walnuts with chunks of chocolate. Was told by an experienced 10 year old boy that it was the best banana bread he ever tasted. item not reviewed by moderator and published
This recipe is a treasure...we love it!!! So far I made d same recipe 4 times...especially for gifting others...it was a wonderful recipe. item not reviewed by moderator and published
This tasted just like my grandmother's Banana Bread. item not reviewed by moderator and published
Double WOW, item not reviewed by moderator and published
Amazing and simple recipe! A must have! item not reviewed by moderator and published
This is the first time i've made banana bread from scratch, while the bread is moist, i find it a tad too sweet for my taste. It's like eating banana cake and not banana bread. If i were ever making banana bread from scratch again, i will reduce the amount of sugar by half as well as set the oven to maybe 300 or 325 By setting at 350, the top of the cake is brown, but the bread is still not fully cook in the middle. I ended up covering the top with tin foil and reducing the oven to 300 and bake for another 15 minutes. The bread came out more brown that it should. item not reviewed by moderator and published
Easy to make. I used maple instead of vanilla tasted GREAT!!! item not reviewed by moderator and published
so easy to make! It's our go to recipe for overly ripe bananas! Replace the nuts with rolled oats to make it nut free. item not reviewed by moderator and published
Please share YOUR recipe? item not reviewed by moderator and published
Yes, share your recipe please item not reviewed by moderator and published
This is a totally different recipe. item not reviewed by moderator and published
Try a metal pan.Pyrex is best for casseroles and metal for baked goods.  item not reviewed by moderator and published
Yes- honestly if you're an experienced baker you would know that.... item not reviewed by moderator and published
how long do you blend the sugar and eggs w/ the immersion blender?? item not reviewed by moderator and published
Um, eat it? item not reviewed by moderator and published
You may add the fourth banana and reduce sugar by couple of spoons. item not reviewed by moderator and published
Jessica I just beat the eggs for about a minute. I don't believe it really makes a big difference. I also love cinnamon so I threw in a heaping teaspoon and 1 teaspoon of salt. item not reviewed by moderator and published
Does beating the eggs refer to it becoming foamy or reaching ribbon stage? item not reviewed by moderator and published
Oh yeah, and I also find it is a weird amount of batter; I split it into two pans and just make kind of flat loaves. Looks a bit funny but still tastes great and cooks for about the same time. Great suggestion to make muffins--will have to try that with the extra batter next time! item not reviewed by moderator and published
It did no seem right to me either so I filled one pan 3/4 of the way and got 6 regular muffins with the rest item not reviewed by moderator and published
i end up baking mine for 1 hour and 15 min. that's the only way i can get the toothpick to come out clean. i've also found that a standard metal loaf pan doesn't hold all the batter, so i use a pyrex loaf pan which makes a slightly larger loaf, which is why it takes a little longer to bake. you should only be filling your loaf pan about 2/3 full of batter, so if you are using a metal loaf pan you will have a little extra batter left over but it will only take 45 min to 1 hour to bake. item not reviewed by moderator and published
It imperative to use a metal pan... if you use a glass pan I find it will not cook correctly in the center. I too had a pyrex loaf pan and had trouble with the middle being liquid, upon telling my friend she said to me, "are you using a glass pan?" I was, and the change made all the difference..... I also found a little longer of a loaf pan, at TJ Max and I use that now too, makes a longer loaf, but not so full when I pour in my batter.... SO hope these tips help! Kim item not reviewed by moderator and published
addendum: i replaced the walnut with toasted hazelnuts, which i blanched by adding 3 tablespoons of baking soda to 2 cups of boiling water. i boiled the hazelnuts for 3 min, poured them into a colander, and the skins slipped right off. i then toasted them in the oven for 15 min at 350 and voila! it added a subtle nutella nuance to my banana bread. i also sprinkle the top of the batter with demerara sugar right before it goes into the oven to give a crackly crunch to the top crust. item not reviewed by moderator and published
I've made the one published in the book as well and both recipes yielded more batter than a 9 inch loaf pan would hold. Did you notice the same thing? I'm thinking of making three small loaf pans next time. item not reviewed by moderator and published
FN_Homemade-Granola-Bars

This recipe is featured in:

Snacks for Kids