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Flour's famous banana bread from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • bananas
  • ground cinnamon
  • crème fraîche
  • walnuts
  • all-purpose flour
  • sugar

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Notes about this recipe

  • Zosia on October 29, 2018

    One of the best banana breads I've ever made or eaten and a firm family favourite. It's moist, not too dense and actually tastes like bananas. I've played with the recipe over the years and now make it with whole wheat pastry flour and Greek yogurt (in place of creme fraiche).

  • Lepa on May 17, 2018

    This is very good banana bread. I loved the rich banana flavor and thought the spice/salt balance was perfect. My family complained that it didn't have chocolate chips but I'm not inclined to mess with perfection. I should note that the top of my bread looked dark brown and burnt, not at all like the picture. I was concerned that something had gone wrong but one taste and I knew that it had turned out very well.

  • jnetlw on August 20, 2017

    Added some toasted walnuts layered on top that added a lovely crunch to the crust. Definitely replacing my favorite buttermilk banana bread recipe.

  • Rinshin on July 17, 2017

    I made this again and reduced the sugar to 1 C. Texture was perfectly fine and it was better for us but still sweeter than we like. I sure like the crumb and bread color much better than other banana breads. I think this has become my favorite banana bread but it's the sweetness I like to soften. After it sits for few days, it gets less sweeter but it's sweeter than I like on the first day.

  • Rinshin on June 28, 2017

    Very good texture esp the crust. Almost cookie like crispness the first day. Compared to other banana breads, it is a little darker when fully baked. Although I liked the texture and the overall taste, it was somewhat too sweet for my taste. I would like it better if sugary taste was reduced. I used 2 bananas which weighed almost what this recipe called for and yogurt instead of creme fraiche. Timing for baking was accurate ie mine was ready in 1 hour and 10 min.

  • anya_sf on June 15, 2017

    My family's absolute favorite banana bread. I've tried many recipes and this is the best, although not the simplest or healthiest. I've had good luck substituting white whole wheat flour and yogurt for the white flour and creme fraiche. I would like to reduce the sugar (it's not overly sweet - I just want to be healthier), but am afraid the bread will not turn out right. I believe the sugar affects the texture and moisture of the bread, which are perfect as written. Maybe one of these days I'll risk an experiment. For best results, I believe you must accurately measure the flour and bananas (I weigh them) and not deviate much. I hate that it calls for 3.5 bananas, but there isn't much leavening (only 1 tsp baking soda), so throwing in the extra 1/2 banana may result in overly dense, gummy bread. The mixing method (whip the sugar and eggs for 5 minutes!) is something I've never seen in any other quick bread recipe, but may be critical in this one - again, I've not deviated.

  • Smokeydoke on December 01, 2016

    Delicious! Just as good as everyone says. Cacao nibs sound great, as the bread isn't sweet at all, it's almost a snacking bread. I had mine with sweet honey butter and it was over-the-top good!

  • yassoma on August 15, 2016

    This is the banana bread that made me fall in love with banana bread... However, since then I have graduated to the banana cake in Pichet Ong's cookbook, "The Sweet Spot". It's incredible.

  • Frogcake on May 01, 2016

    I've made this bread many times with positive results every time. In fact recently while in a big hurry I took a risk and threw everything including semi frozen bananas into my food processor. It still turned out crazy-good! Someone else suggested throwing in cacao nibs, which are very nice in this bread.

  • Carpecookie on April 09, 2016

    Excellent recipe for banana bread. Cacao nibs make a nice addition without adding sweetness

  • MmeFleiss on March 02, 2016

    I made this sans walnuts (not a fan), and this might have replaced the family favorite recipe.

  • wcassity on January 31, 2015

    Our new favorite recipe for banana bread. We've made it twice. Great moist texture. I subbed in some whole wheat flour. Good for when I've got a bit of creme fraiche left in the fridge.

  • gastronom on September 16, 2014

    My go-to recipe for banana bread. To increase the nutritional value, I substitute white whole wheat flour for all purpose and double qty of nuts. Often use yogurt instead of sour cream and still comes out well.

  • Melanie on March 02, 2014

    Deliciously light result. I halved the recipe (except the bananas - I used 2 or 200g worth) and substituted milk for the sour cream. I baked in muffin tins for about 20 minutes at 150 C (made 8). I loved the reminder to toast the walnuts- the flavour had lots of depth.

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