Notes about Recipes in this book

• Ultimate banana bread

  • Piebaker on May 02, 2017

    Have made this recipe many times. Of all the banana breads I've tried, this is the best, most consistent recipe - excellent flavor and texture. Extra work but worth it. Though I don't add the banana slices on top as we don't like their texture.

  • cucinahalcon on November 21, 2018

    Amazing!

  • ashallen on August 07, 2019

    Great banana bread recipe!! Strong banana flavor and a firm but tender texture. With some recipes, the slices are so tender/fragile that they start to fall apart as you cut or butter them - this bread slices just fine. It also uses a lot of bananas - 5-6! I use 20 oz peeled. Starting with frozen bananas (which I often do) is actually a benefit - recipe calls for draining the juice from the thawed bananas and cooking it down to a syrup. Recipe also calls for layering banana slices on top of the bread, but, like Piebaker, I don't like their texture and replace them with a thick sprinkling of turbinado sugar which bakes into a crunchy crust. I've also found that although loaves baked in the 8.5x4.5-inch loaf pan specified in the recipe are very pretty (nice high center ridge), loaves made in a 9x5-inch loaf pan bake through more evenly - I prefer the latter. Taking them from the oven once the center hits 195F works well. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]