Flour's Famous Banana Bread

Page 66

Cuisine: North American | Course Type: Breakfast/Brunch

(5 reviews)

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Recipe Review

This really is the best banana bread recipe I've ever made or eaten....and there have been many over the years. It's moist, not too dense, and it actually tastes like banana!

Apart from whipping the eggs and sugar at the start, it follows the usual muffin/quick bread mixing method of folding wet and dry ingredients together. I've made this recipe successfully a number of times as written so it was time to tweak it to make it a little healthier. It already uses a lot of bananas, oil instead of butter and 2 eggs (which isn't too bad), so I decided to focus on the fibre content and replace half the flour with the same volume of whole wheat pastry flour.

I had excellent results with this substitution....the loaf was still moist and tender and not crumbly as whole wheat pastry flour will often make a cake, and with the predominant flavour being banana, the whole wheat flour flavour wasn't discernible at all.

My son requested that I make this batch with chocolate chips instead of walnuts - so much for making it healthier! I thought it was too sweet but I was clearly in the minority as family and friends devoured it.

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