Moist banana nut bread from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher

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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

  • ashallen on September 05, 2022

    This recipe went all kinds of wrong! Batter quantity was too large to fit in specified 8x4.5x2.5-inch pan (I measured ingredients by weight). I used a 9x5x2.5-inch pan instead and it was still overly full with batter coming within 1/4-1/3-inch of rim. Recipe specifies baking 35 minutes until center temperature reaches 209F, but there's no way a mass of batter like that can cook in that time. It took 90 minutes to reach temperature (probably would've needed somewhat less if I hadn't been checking it every 10 minutes!) and the top had to be covered with foil to prevent over-browning. Cake's bottom half had a dense, wet, steamed pudding-like texture, probably because the slow bake allowed some banana to settle out. Not to my taste. I'm guessing there's an error in the recipe - maybe the author intended it to be baked in two loaf pans versus one? My search online afterwards didn't turn up any corrections, unfortunately, though I did find a few others who'd had a similar baking experience.

  • nakellerman on June 17, 2018

    Almost too moist for my liking. Cooked it twice as long as stated and still not to temp. More a banana cake than traditional banana bread.

  • annmartina on October 23, 2017

    This is the most decadent and luscious banana bread you can make

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