Banana walnut loaf from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 130) by Rose Levy Beranbaum

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

  • okmosa on January 20, 2020

    Very odd banana bread recipe. It calls to mix it in a food processor which felt very wrong, but maybe Rose L.B. was onto something? I don't think so. (I should have read the note from anya_sf !!) Needless to say, my loaf had limited rise. There is very little fat which I feel affected the expected texture and flavor. I thought the lemon addition would be refreshing, but it doesn't fit for me. Finally, the recipe called to mix the walnuts into the batter with the food processor which I, again, felt was wrong, but I stuck with it. I should have followed my instincts because not only did it probably affect the rise, the walnuts got all chopped up - where I prefer nice big chunks of nuts.

  • anya_sf on February 19, 2019

    I mixed the batter by hand and omitted the walnuts. My 8.5"x4.5" tin was large enough. The loaf rose beautifully. The lemon zest was an unusual addition which brightened the banana flavor, and was a nice change to the more common cinnamon, although I think I prefer cinnamon. The texture was moist and quite springy, probably due to the very small amount of fat in the bread.

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