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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 151-160 of 454

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  • on November 20, 2011

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    Very moist! One of the best Banana Bread recipes I have tried.

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  • on November 19, 2011

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    Look no further for the best bread ever! I've used this recipe at least 10 times and each time it is fantastic. You will need to cook it for longer than indicated, I start checking at 40 minutes for mini loaf size and then 10 minutes later for larger loaf size. And even then it is usually another 10 minutes more. So good you can give as teacher gifts and look like super Mom!

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  • on November 16, 2011

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    The BEST recipe I have used = I had more bananas (about 5 so I had to add 1/2 of all ingredients and then subtracted the cinnamon. Some of the bananas were semi-liquified, which may have helped in the moistness. It was very easy to make and the results were fantastic. I used to loaf pans with PAM sprayed on the bottom and it stayed moist for a good week and then all the bread was gone LOL Thank you for this recipe =

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  • on November 13, 2011

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    I have found that recipes for banana bread, zucchini bread, etc. are more moist if you use oil instead of butter. This recipe is especially good. For high altitude, I reduced the baking soda by half, and baked it for 1 hr. Perfect!

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  • on November 12, 2011

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    My biggest criticism of this recipe is that it takes much longer to bake than the 45 mins - 1 hr. I usually wind up around 1:15 to 1:30 on baking time. I've had to cover the tops of the loaves with foil for a bit to prevent getting overdone. I originally thought that my oven was off, but it's this recipe - not my oven.

    That said, the flavor is amazing. I've been to Flour and bought their banana bread...this is as close as you'll get to that wonderful flavor. I've added chocolate chips and also walnuts...fantastic recipe!

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  • on November 07, 2011

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    unreal how good this is. it won't last long in my house.

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  • on November 06, 2011

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    This was only OK. I made as directed, including 10 minute whip. It is moist. Flavor-wise, I've had better.

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  • on October 20, 2011

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    Sooo good! I opted not to mix the walnuts in the bread and added some honey roasted pecans to the top--delish! Beating the eggs and sugar for 10 minutes was killer but considering how moist this came out I'll definitely make this again. It might be time to invest in a Kitchen-aide mixer!

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  • on September 22, 2011

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    Moist and satisfying. Wonderful warm with "du beurre". I only had three bananas so I mashed in a ripe pear and baked it for an hour and twenty minutes. Perfection.

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  • on September 16, 2011

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    I baked it to send to my son-in-law who is returning from overseas duty. I did read the comments before baking as I wondered about the 10 minute egg whip, and found that was true and inherent to the recipe, also decided to replace half the oil with applesauce as others had done so with success. Everything else (except used soy cream cheese instead of dairy was done according to the recipe. I timed it for 45 mins initially...tested at that time and it was very wet. Gave it another 15 and tested and still wet but getting there...then gave it another 15 for a total of 1 hour 15 minutes and it was done! Now, I didn't get to taste it but wrapped it up and sent it to him via Priority so hope he gets it in one piece and loves it. Will let you know how it goes when I get a report! By the way, I wonder if I could veganize this recipe by using egg-replacer of flax/water instead of eggs as we are vegan (I bought the eggs just to make this. Mabye I'll give it a try! :

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