Spiced banana brown bread from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 85) by Julia Turshen

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

Accompaniments: Sheet pan frittata with roasted mushrooms + ricotta; Shredded cabbage salad with feta + herbs; Cantaloupe with lime + salt

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

  • patioweather on June 13, 2023

    This moist brown bread was an excellent breakfast with a little butter rubbed on top. We end up with a lot of overripe bananas, so it was nice having something slightly different than normal banana bread to throw into the rotation.

  • Frogcake on July 30, 2020

    I liked this bread a lot! You cannot make a healthier bread: high in fibre, low fat/calories, not too sweet, and a great way to use “ old “ bananas. Five star rated by my family!

  • Jviney on April 22, 2019

    Forgot the vanilla, but I like this recipe. It is excellent served with some cream cheese and strawberry jam...nice to have a banana bread recipe that is not overly sweet.

  • puddlemere on December 09, 2018

    I actually liked this, but I had adjusted my expectations based on previous reviewers' comments. It turns out a bit like a spiced whole wheat bread with some subtle sweetness from the banana. Great warm and spread with butter.

  • Lepa on October 12, 2018

    We didn't like this very much. I wanted it to be more like banana bread and it was therefore pretty unsatisfying. It was decent with cream cheese but I won't make it again.

  • hirsheys on October 06, 2018

    This wasn't my favorite. It was more brown bread than banana bread. It definitely needed a swipe of butter on it. (I wished I'd had cream cheese!) It is certainly fine, but not something I'll make again.

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