Flour's Famous Banana Bread

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This came out great! I added chocolate chips instead of nuts and used 4 bananas instead of 3 1/2. I made it at altitude (above 6000 ft and made no other changes. My bread came out very dark, not burnt, but much darker than the picture. It took a total of 70 minutes to bake. I will definitely come back to this recipe.

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This recipe turned out very well, I usually have to tweak a few things in recipes but this one turned out perfectly. I did add mini chocolate chips and it was delicious, turned out very moist, I did have to add ten to fifteen minutes to the baking time for a total of one hour and fifteen minutes. I also made a gluten free version of this using gluten free flour and it turned out incredibly well! In the gluten free version I added two full cups of the gf flour, otherwise I didn't change a thing!

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I generally don't bake a lot, but I hate to throw away bananas, so I decided to try another banana bread recipe. I say another, because previously I tried Tyler's recipe, the one with hundreds of 5 stars, and I didn't like it as much as this one!
This banana bread turns out deliciousI it is fluffy enough, and still with a great texture. It browns perfectly and I will never look again for another banana bread recipe! I didn't have sour cream, so I used yogurt as well, and I didn't have pecans or nuts, but I sprinkled on top some chocolate chips I brought from Mexico in my last trip, and it is so decadent!
I had to bake the bread for 1h 10 minutes, I think because I use a small electric oven, and my baking dish is round, smaller, and deeper, so I had to let the center cook well. I guess cooking time is the only variable, but overall turns out perfect!

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I tried two recipes tonight -- this one, and another one I found called "Banana Gems." Flour's definitely knocked the other one out of the water! I used 4 bananas instead of 3 1/2 and used yogurt instead of sour cream. I baked the loaf for 50 minutes and it came out perfect! Crunchy on the outside, fluffy on the inside. My family and I will be enjoying this for breakfast tomorrow.

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I did not have any oil or walnuts so used 1/4 C melted butter plus 2 extra tablespoons of sour cream and used pecans for the nuts. My loaf pan is a bit smaller so I used 1/2-3/4 the batter and then baked my loaf for 55 mins and turned out perfectly. The rest of the batter I used to make mini muffins and baked them for 15 mins. The muffins turned out light and fluffy, but were not as yummy as the bread.

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I've made lots of different banana breads, but this is THE BEST! The friends and family that I gave loaves to all agreed. I did have to bake the loaves a little longer, but no problem. I will never even try a different recipe ever again. Perfection.

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I have been making this for about 3 yrs now. I've had MANY different banana breads but this one is the creme de la creme! Cooking tip: I set my bread on a timer for 1 hour 10 minutes. I turn the oven off but leave the bread inside, till the oven cools. The bread is done through and through, to perfection without over baking. My other variation is I use 1 cup white sugar and 2 tablespoons brown sugar. If my eggs aren't extra large, I use three medium

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I had to cook this a little longer - but was extremely yummy on a cool winter morning.

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I am a cooking novice but I tried this recipe and it was delicious. I should have cooked bread for a longer time, the middle was a little undercooked.

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Wow, these are awesome. I used 4 bananas instead of 3 1/2, used 1 c. white flour and 2/3 c. wheat, added a little extra cinnamon, and sprinkled white sugar on top. I made them into muffins and baked them for a little under 30 mins. They turned out perfectly. I think the sour cream and the toasting of the walnuts really made the difference for this recipe.