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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 411-420 of 454

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  • on June 17, 2008

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    I was so excited to find this recipe - I love the banana bread at Flour! I followed the recipe and it turned out very dry and bland. At Flour the bread is moist, tasty and delish - I guess they want to us to keep buying from them:

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  • on June 13, 2008

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    i cook alot, and i spent a whole day looking up and trying out different banana bread recipes, and this is by far THE BEST!!! dont change anything!! also let it sit for a few hours, and it is doubly good. BEST BANANA RECIPE PERIOD. i was very happy with this :

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  • on June 04, 2008

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    This is now my go to recipe for banana bread. It's so moist and delicious! I think using oil instead of butter makes the difference.

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  • on June 01, 2008

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    I finally found a banana bread that isn't dry, nor does it turn dry. I followed the recipe but did not add the walnuts. It turned out great! I might have overbaked it a little, but surprisingly it was still moist! My husband and I absolutely died about how good it was. We ate it in one day. I will have to limit our intake!

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  • on May 24, 2008

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    I made a couple of changes: used 1 ripe banana; one jar of baby banana food since my banana was not that ripe; organic sour cream, reduced the oil by 1/3 (due to the adding of the baby food and used a mix of pecans and walnuts (not toasted. It was amazing. The jar of baby food provides more banana flavoring as well as keeps it moist.

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  • on May 21, 2008

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    My picky husband did eat the whole thing, but I found this bread to be just OK. Will not make it again.

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  • on May 20, 2008

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    This banana bread was moist & wonderful! I, too, used 2 loaf pans & got 2 nice size loaves. There was too much batter for only one loaf. I didn't have any vanilla, and didn't want to go back to the store, so I used coconut extract instead. Yummy!

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  • on May 19, 2008

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    I always seem to have leftover bananas so I've been in search of a good banana bread recipe. But in my haste to prepare, I added 2 CUPS of sugar -- instead of one. In spite of this mistake, I gotta say, it was still pretty good. (I substituted splenda so maybe that's why I was able to get away with it. I also substituted 4 oz of applesauce as another reviewer recommended, instead of using the oil. The recipe itself was a bit unclear. For example, I would not have known to split it into two loaf pans if I hadn't read the reviews. Also, I wasn't sure how long to cook the loaves since I don't know if the recipe was written for one large loaf at 1 hour or for two smaller loaves. I cooked my two loaves until top and sides were browned -- about 1 hour. Overall, considering all of my changes/mistakes, it was still one of the best banana breads I ever made. My teenage daughters will be the final judge but I'm sure they'll like it. Something about home baked bread that warms everyone's heart!

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  • on May 08, 2008

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    Forever I have been searching for a moist, delicious banana bread and I have finally found it! The first time I made this forgot to add the creme fraiche, and it turned out great! Second time around I add it, wasn't so great, so now i just omit it (hey who doesn't mind not buying an extra ingredient?Make sure your bananas are REALLY ripe, this is what gives the bread that great moistness and sweet taste!

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  • on May 03, 2008

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    I did a few things different:

    I used a hand mixer for 3 minutes, instead of a whisk. (So much easier

    I used bread flour, because it was all I had.

    I used .5 cup melted butter instead of oil.

    I did not toast my walnuts.

    I made muffins, which cooked in about 25 minutes.

    They turned out great! I will definitely keep this recipe handy.

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