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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 101-110 of 454

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  • on March 15, 2012

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    I also had trouble with the center not being done and the edges were too dark. So I just cut the recipe in half and used the same regular loaf pan and it was perfect. I also like to add some wheat germ and flax to make it more healthy. Reading other reviews, next time I will try the whole recipe in a bundt pan. That might fix the raw middle.

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  • on March 09, 2012

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    Loved this recipe. I have made this several times and cooked it in a bundt cake pan. I cooked it for 45 minutes, it was very moist and not burnt on the edges like in a loaf pan.

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  • on March 09, 2012

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    This banana bread was super tasty! I decided to try a new recipe and I'm so glad I did. This is my new go-to banana bread. Other times the bread would rise in the oven and then fall flat when I took it out. This one stayed big and fluffy and moist. It's day 2 and I'm having it for breakfast now. Yummy!

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  • on March 06, 2012

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    Great recipe super moist and delicious. Love it!!!

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  • on March 03, 2012

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    I've made this twice now and it is very good. I think the next time I'll try baking it at 325 for longer. Baking at 350 (in my new calibrated oven for one hour has cooked the exterior while the inside is still raw. By the time it was set in the middle it was almost burned on the edges. Still moist and delicious though. With some tweeking on the baking I think this could be 5 stars.

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  • on February 29, 2012

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    This recipe is officially now my 'go to banana bread' recipe. I tried it for the first time as it had high reviews and the family is happy with my results. Its not to sweet and its very moist. I increased to 5 medium sized bananas and added a bit more sourcream. After 1 hour it was done baking and while it cooled I topped it with Nutella, letting it drip down the sides and crust on the top. Perfect combination.

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  • on February 29, 2012

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    This wasn't as tasty as I thought. From the reviews I was expecting something fabulous but it just tastes like plain old banana bread. I used sour cream. I am also not fond of a hard shell on top.

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  • on February 27, 2012

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    Wonderful banana bread. I've tried and tested dozens of banana bread recipes over the years and think I found a keeper. I did have to adjust the baking soda amount down to a scant teaspoon due to the altitude level where I live. I also used a Bundt cake, sprayed it with Baker's Joy and baked it for 45 minutes and it baked up beautifully. No soggy areas, perfect texture and not too sweet. I did omit the nuts because we are a nut free family. The only thing this recipe lacks is an exact measurement of mashed bananas. I used 4 bananas (3 small and one big. I should have measured that amount but didn't think about it until now. Can't wait to try this again.

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  • on February 23, 2012

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    Unbelievably moist. I just toss in the bananas, sour cream and vanilla into the mixing bowl after the oil has been added and the mixer mashes them. They freeze well and can be made into loafs of all different sizes.

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  • on February 21, 2012

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    I had a hard time getting the middle done, but it taste good

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