Flour's Famous Banana Bread

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This is the absolute best banana bread. Not too sweet, no oil-y or shiny fingers when you grab and eat, great crumb, freezes well, great in the lunch box, ... I could go on.

I divide my batter into three mini loaf pans and they are usually done in about 35 mins.

Ask the produce clerk for old bananas. My store sells a good size bag for a dollar. Make a bunch of mini loaves, and you are at the ready for lunches, emergency hostess gifts, and more.

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SUPERB banana bread recipe. I am a vegan and found this recipe very easy to modify. The result was moist and flavorful. These are my changes:
- 2 T. coconut cream (top layer of coconut milk can instead of sour cream/cream fraiche
- 2 T. ground flax seed + 6 T. hot water, pulsed together, to replace eggs
- 1/3 c. oil instead of 1/2 (doesn't need it--still moist!!!
- 3 ripe bananas
- 1 c. all-purpose flour + 2/3 c. whole wheat pastry flour

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This is a great recipe, easy to make and the bread is comforting, I especially like the idea to get rid of the overripe yucky bananas in my freezer.

One thing I would change is the amount of oil - as I uses liquid vegetable oil I would cut it down to 1/3 cup so it doesn't feel that wet.

I would usually make these into Cupcake size rather than a loaf : To save on baking time so I don't have to pay more on power. It only takes no more than 20min to bake cupcake-sized ones so why waste a whole hour waiting a loaf?

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Delicious! I left out the walnuts and added 3.5 oz of coconut, just because I had coconut to use up, and it was soooo good!

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I'm a staunch proponent of Kona Inn's Banana Bread but have gotten tired of the use of vegetable shortening and wasn't particularly excited with the results of butter or oil in it's place. So I tried Flour's BB. Whew! You could put your face in the batter alone and inhale it! Don't let the amount of batter scare you when you put into the loaf pan, it really doesn't rise too much and yet is light and fluffy in consistency. Definitely cook 1 hour. I pulled out at 50 minutes (yes my toothpick came out clean but when I turned out on the cooling rack I found the inside to be a little goopy. Back in for another 15-18 minutes and it's perfect!

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Great recipe! Moist and flavorful, my favorite banana bread recipe. I think beating the eggs and sugar helps keep it light and not as dense as other recipes. Add 1/4 C of chocolate chips for an extra treat!

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Excellent recipe. It's my go to for banana bread. So easy. I add 4 bananas, and substitute 1/4 cup of oil for applesauce, makes it a wee bit healthier (not much :

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I love this recipe! This is the easiest and best tasting banana bread I have ever made. I make this VERY MOIST treat often.

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I really liked this banana bread and so did my husband. It wasn't the best I've had unfortunately, I followed the recipe exactly (I did the beating by hand for 10 minutes too but it seems to be a little too dry. I prefer a little more moisture in my bread. The flavor is good but again it's not amazing. I would make this again but will keep my eyes open for an even better recipe.

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Excellent recipe... Used a bunt pan as suggested. It worked perfectly, but greased and floured it well to prevent sticking (wasn't nonstick. I'll never use mother banana bread recipe again. I did add cranberries and a dash of nutmeg. Yumbo!