Flour's Famous Banana Bread

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Hats off and a round of applause to Chef Chang. I made this tonite and it was awesome and the best I've ever made. I"m keeping this recipe, it's a winner! I used 2 tablespoons of vanilla yogurt in place of sour cream and still turned out terrific. I also made it in a cake pan so I now have cake squares. I"ll have to look at more of Chef Chang's recipes. Thank you.

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You will find this banana bread recipe easy to prepare, bake and wonderfully delicious! My family loved my banana bread and it's just awesome I can finally bake something they are able to eat, specially for someone like myself that seldom bakes. I used 6 very ripe chiquita mini bananas instead of regular bananas, didn't want to throw them away so I used them all. It's true, very easy to prepare and bakes in one hour. I added 3 tablespoons of chocolate chips plus the walnuts. I also added half of brown sugar and half of white, because I ran out of white sugar and the combination turned out amazing!

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I make this recipe once every two weeks or so. The key to this recipe is to have the most ripe bananas possible. Each time I make it everyone asks for more. It is almost like a cake and makes one large loaf or two smaller. Try this recipe, you will make no other banana bread!

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This bread is SO GOOD!!! I have never been a fan of Banana Bread, but wanted to make it for a friend for her birthday. I think I ate more than she did!

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I baked this bread over and over again. Everyone loved it. One important step didn't mention in this recipe was adding oil with slow speed for approximately one minute. Very easy and yum!

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I've made this recipe twice, the second time I doubled it and made two loaves. I omit the walnuts because I don't like nuts in banana bread. It is super tasty, moist and delicious. Everyone who tries it loves it - one of the best banana breads I've ever had.

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OMG, this recipe has NO BUTTER in it but is still SO delicious!!!

I have two other banana bread recipes that are super good, but use at least a stick of butter in it. This is so moist and yummy and no butter.

five stars!!

Everything about it was perfect except the cooking instructions. I needed 1 hr and ten minutes for it to cook through instead of 1 hour flat.

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I also read other comments and made muffins instead of a loaf -- delicious! The muffins took about 30 minutes at 325* and made a total of 18. They were moist and had a lot of flavor. The recipe itself was very simple, which made them even better!

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After reading the other comments, I, too, decided to make muffins. I kept the oven temperature at 350* and let them bake for 20 minutes. Perfect! I omitted the oil and used 1/3 cup of natural (no sugar added applesauce. I used my Kitchen Aid for about 6-7 minutes on low to beat the sugar and egg mixture together. I made two muffin batches today as the "kids" scarfed up 6 before they even completely cooled. Each batch made 16 muffins, with the batter about 3/4 full in the tins. I let the muffins cool about 10 minutes in the pans, then popped them out and transferred them to parchment paper sheets on top of cooling racks. This is definitely the moistest, most delicious banana bread/muffin recipe I have ever baked. The extras (if any I am going to freeze. They will be easy enough to pop in a toaster oven for an individual, yummy treat.

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I've tried a lot of different banana bread recipes. This really is delicious, my current favorite. I used three 5.5" X 3" loaf pans and got great results. Baked up in about 45 minutes.