One-skillet dark and stormy banana bread from Joy the Baker by Joy Wilson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for light muscovado sugar.

  • Emily Hope on October 19, 2016

    We loved the flavor of this banana bread/gingerbread hybrid--it leans more towards gingerbread, with a back note of banana. Great with some salted butter on top. I followed her instructions to slightly underbake it, but I'm mystified as to why anyone would want their cake doughy in the middle... next time I'll give it a couple of extra minutes in the oven. I'm also going to try reducing the sugar by 1/4 cup, as it was a little sweeter than we like. I used dark brown sugar instead of muscovado as that's what I had on hand.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.