Bestest banana bread from Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap (page 15) by Food52 Editors

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Notes about this recipe

  • vegwithtastebuds on January 02, 2024

    I subbed sour cream for the yogurt and added 3/4 cups white chocolate chips & 1/2 cup pecans. Need to use a 10” loaf pan next time, but worked nicely this time when I took 1/2 cup of batter out before baking. Took 80 minutes and ended up moist and delicious!

  • okmosa on January 04, 2023

    This was also a disaster for me and now that I’ve read the other note, I don’t think it was because I substituted a combination of sour cream/heavy cream/whole milk for the yogurt. The top center of my loaf never fully cooked and overall the loaf was too moist / dense.

  • hbakke on April 15, 2021

    This was a disaster for me. Despite following the recipe, the batter barely fit in my loaf pan and overflowed in the oven. This recipe uses twice as many bananas as other similar banana bread recipes which I think factored into it taking 30 minutes longer in the oven and still having a gummy texture. Not my favorite banana bread by far.

  • Lepa on July 31, 2016

    This is a lovely banana bread. I added a handful of chocolate chips and chopped pecans and then it really was the "bestest."

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