Flour's Famous Banana Bread

Page 66

Cuisine: North American | Course Type: Breakfast/Brunch

(5 reviews)

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Recipe Review

This is a straightforward banana bread recipe. It's easy to put together, and using canola oil instead of butter means that it will stay moist for days (if it doesn't get eaten). It really does improve the next day- both in flavour and texture, so if you can restrain yourself from eating it warm from the oven, you'll be rewarded for your patience with a fantastic banana bread the next day.

The only reason I gave it 4* instead of 5* is because it uses an electric mixer, and I have another recipe for banana bread that I make by hand with a whisk much more easily.

Notes:
1) be sure that your bananas are really ripe (lots of black spots on the skin).
2) The nuts should be toasted, as directed, but you could substitute pecans if you prefer them to walnuts (I did).
3) I used sour cream instead of crème fraîche and it worked well
4) I suggest doubling the recipe and making 2 loaves and freezing one- it freezes very well (as described in the recipe).

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