Flour’s Famous Banana Bread
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I love banana bread. A whole lot.
The Huffington-Post just linked to eight of my recipes in their recent Every Banana Bread Recipe You Could Possibly Want article.
I’m always up for trying new banana bread recipes and when I stumbled on a recipe from the famous Flour Bakery and Cafe of Boston in the Flour cookbook and on Food Network with 544 five-star reviews, I was eager to give it a try to see how it compared to one of my all-time favorites.
The banana bread is soft, very moist thanks to the use of oil rather than butter, and perfectly dense. I like angel food cake to be light and airy but never my banana bread. If you like denser banana bread with substance, you’ll love this one.
I mostly stayed true to the Flour recipe although it called for 3 1/2 bananas and I used three. Typically in banana bread recipes the estimate is that one medium/large banana yields one-half cup of mashed banana. I had a solid one and a half cups of mashed banana.
I slightly reduced the sugar and slightly increased the flour. The bread was plenty sweet even with the sugar reduction and the extra flour firmed up the batter so it wasn’t too thin.
Because I find banana bread notoriously difficult to cook through before the edges and top become overly browned when baked as one large 9×5-inch loaf, I split the batter between two 8×4-inch loaf pans..
That way there’s one loaf to eat fresh, and one loaf to freeze or give away. Just kidding.
We’re such banana bread fiends that the first loaf was gone the first day and we moved onto the second loaf the next day. I wouldn’t say it’s ‘better than’ my favorite, but it’s very good and you can never have too many ways to use ripe bananas.
And in case you missed it, Monday was National Banana Bread Day but I don’t need a holiday to make banana bread.
Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 210mgCarbohydrates: 38gFiber: 1gSugar: 20gProtein: 3g
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