Flour's Famous Banana Bread

Page 66

Cuisine: North American | Course Type: Breakfast/Brunch

(5 reviews)

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Recipe Review

This is an excellent banana bread and worth the effort of toasting the walnuts and dirtying up a few bowls. I have one complaint about this book though and that's the fact the print is so tiny, especially in the ingredient list. I misread the amount of bananas as 1 1/2 cup instead of 1 1/3 and since my 3 bananas made 1 1/2 cups after being mashed I used that. This caused the cake to overflow a tiny bit in the oven but the texture and taste of the bread was still excellent. It also took the full 1 hour 15 minutes to get completely done. I used sour cream since creme fraiche is hard to find around here and that worked perfectly. Now I have my snacks for work ready for this week. Yum!

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