Flour's Famous Banana Bread

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This banana bread is very moist and sweet. I can't wait to make it again! I didn't have sour cream so I used cream cheese and that worked fine.

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I am a huge fan of banana bread and I have to say this is the moistest bread I have ever had!! Rather than using two loaf pans, I opted to use one tube pan because I find it much easier to store a single loaf rather than two. I strongly recommend following the recipe to a T. It is great!!

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1 star for ease
1 star for texture
1 star for aroma

This recipe fell flat on flavor for me. It was rather bland and did not have that spice that denotes a good banana bread.

Even using very well ripened banana's, the bread lacked a definitive banana flavor.

Although the texture was good, it was not like a true banana bread. It is more like a very moist cake.

Lastly, I calculated the fat and calories for this recipe using a generous 16 serving base - for 1/16th of this cake: 486 calories 23 grams of fat! This cake does not deliver the flavor to justify the fat and calories.

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This is one of the best banana bread recipes I have ever made. I love how it is so moist. I substituted vanilla yogurt for the sour cream/creme fraiche and it came out great!

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This was a really moist and tasty banana bread that everyone loved. One of the best recipes I have tried.

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This banana bread is fantastic.

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I made this recipe with granular Splenda, and it turned out great! I suggest cutting it down to only 1 cup. It works in muffins as well as a cake pan.

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This banana bread is by far the greatest I have ever tasted. I have made about 6 recipes from this site and a few from other sites, and they were all good. This is the only memorable one. Everyone who tasted it loved it. My husband refused to let me bring it over to a neighbors house because he wanted it all to himself! Its so light and fluffy, and moist. I froze a loaf and it was so good defrosted!

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I have been making Banana Bread for about 25 years now. I used an old tried and faithful but just felt lately that it was a little dry and wanted a new one for 2008. I logged on to the Food Network and hunted. I always read reviews and this one seemed to get the highest with detailed reviews. So I tried it yesterday - a BIG HIT!! It is the moistest, softest banana bread I have ever eaten. I have never roasted the nuts before and it really does make a great improvement. Followed the recipe except I didn't have sour cream so substituted plain yogurt and also added a little brown sugar to top. The parchment paper on the bottom really makes it nice and soft and not burnt in any way. Don't ever leave this out. I put on one down from middle rack in oven. I also read review that it is for 2 pans and not one, but I love the smaller loaves so I made 4 small loaves and it turned out perfect for the amount. Make sure you grease pans on side. I cooked it for about 27 minutes checking quite a bit at the end to not overcook. This is my new favorite banana bread recipe for the next 25 years. My husband ate half a loaf right out of the oven. My 1 year old Grandson is eating it as I type with a little cream cheese and keeps coming back for more. I think I will rename this "Grandma's 2008 Delicious Banana Bread"!! I hope I have been helpful for I always feel other reviews help me - especially this time!! Thanks Food Network and Flours.

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The first thing my husband said to me when I walked in from work tonight was "please take this bread away from me!!" He ignored it yesterday because of all the the meaty superbowl munchies I made for him.

Today he made dinner for the kids and decided to have a slice for dessert and couldn't get enough...it is by far the best tasting, easy recipe I have tried...moist, flavorful...it made one nice, large loaf that fit perfectly in my loaf pan...you won't be sorry you tried this one!! It will definitely make the rounds for Christmas 2008!!