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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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Average Rating:

Total Reviews: 454

Showing 361-370 of 454

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  • on June 09, 2009

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    this recipe was great..but, does anyone have the original "Diet for a Small Planet" book? it is by Francis Moore Lappe.. i remember an absolutely wonderful recipe for banana bread or banana cake. i cannot find my book & would love to find that recipe. if you have it..
    please email it to me at 'ktzminnabird@aol.com'....i would be very greatful!
    ...and thank you..

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  • on June 04, 2009

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    I have made a few different varieties of banana bread, and I will never try another one! It has every aspect of the perfect banana bread; moist, flavorful, and best of all... easy! I doubled the recipe and two loafs were gone in two days. Everyone loved it and I already went to the store to buy more bananas, just waiting for them to ripen so I can make this recipe again. I cannot rave enough, thank you Flour's Bakery.
    Kellie in Seattle

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  • on May 27, 2009

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    This was my first attempt and I'm very happy with the outcome : The texture is moist and soft. I used only three bananas, though since I ate one earlier...lol...next time will add another half...we'll see if it will last longer than a day :

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  • on May 08, 2009

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    OK...I have looked and looked for a good banana recipe...and NOTHING. So, looking at this one...why not!

    Well...I am SO glad I did...my sister even thought I had brought it home from Starbucks! It's even better....it was gone in less than a day. Everyone in my family ate it all up.

    Thank goodness I now have a recipe that makes an actual loaf, and not one that cooks all over BUT the middle. This recipe is fantastic. Try it...you will make it one of your favs too!

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  • on May 05, 2009

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    I had exactly four over ripened bananas on hand and so, making a banana bread was a no-brainer! After reading all the recipes within the foodnetwork site I decided to give this one a "go". Reason being, it uses a lot less fat agents comparing with other recipes had called for. Also, I twigged this a little to make it a bite more healthy. Instead of the cream fraiche, I substituted it with a light sour cream. I also used all four bananas. Plus, I added a cup of raisin and did not use the walnut. This turned out very moist and very tasty! It's a KEEPER! "Happy Eating" everyone!

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  • on April 28, 2009

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    After reading the reviews, I thought this recipe was going to be "out of this workd" delicious.. It turned out to be good but not over the top fantastic. I've tried several recipes /versions of banana bread. This has turned out to be my least favorite. I'm stil in search of the "perfect" recipe.


    Jen
    Worcester, Ma

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  • on April 27, 2009

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    One of the girls in the office made this and brought it in. We all
    LOVED it. I couldn't stop thinking about how delicious it was all
    weekend and had to bother her over the weekend to get the recipe.
    It is so moist, delicious and yet so simple.
    I've had good banana bread even from Clementines (the best in LA
    but I enjoy this more!!
    Thank you for sharing such an amazing recipe!

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  • on April 19, 2009

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    Loved this recipe! Used a cup cake pan. Cooking time approximately 20 min. Its hard to find the perfect banana bread recipe - this is the best one yet.

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  • on April 14, 2009

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    I used sour cream and substituted roasted chopped almonds for the walnuts and it was awesome. It look longer than an hour to cook, but ovens do vary. I also used three very ripe bananas and one yellow banana that I diced and added to the batter. It gave it more banana taste and mor texture.

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  • on March 23, 2009

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    I have made this recipe a number of times and we love it. My favorite modification is to use brown sugar instead of granulated and melted butter instead of oil. It is a little less dense, but super rich! Thanks for sharing, Flour's!

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