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Better than Flour famous banana bread from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar (page 40) by Joanne Chang

  • bananas
  • ground cinnamon
  • crème fraîche
  • vanilla extract
  • walnuts
  • all-purpose flour

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Notes about this recipe

  • anya_sf on July 26, 2018

    I substituted white whole wheat flour for all-purpose and sour cream for creme fraiche. I used 4 (what I thought were) medium bananas. I wish the recipe stated the banana weight, as I do feel that makes a difference. Someone had noted in my copy of the book that the baking temperature should be 325 (closer to the celsius temp of 165), not 350, so I used that; the bread baked for 55 minutes and I checked it both with fingertip and cake tester. The loaf rose somewhat, but then sank quite a bit upon cooling, and the resulting texture was quite dense, although not gummy. It was very moist and definitely plenty sweet, and we did enjoy it. However, I wonder if it's better to use 3 bananas, or weigh the bananas according to the original recipe.

  • gastronom on December 20, 2015

    This recipe worked well for me. Appreciated the reduced sugar. Came out equally moist to the origonal Flour famous banana bread, which has been a favorite for years. Used the same grams of bananas called for in the original recipe. Highky recommended, esp. If you prefer a less sweet bread.

  • Zosia on April 07, 2015

    Flavour was wonderful and perfectly sweet but texture was off, dense and almost too moist. Strangely, no weight is given for the bananas and that ingredient may have been the culprit....perhaps my 4 medium bananas were on the large side.

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