Browned butter banana bread from Fat + Flour: The Art of a Simple Bake (page 102) by Nicole Rucker

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

  • AnikaLavine on October 08, 2025

    Came here to echo EatinSnax! Super liquid and takes a really long time (way longer than written) to fully bake. Definitely feels like this needs more dry ingredients but I have also made it twice both because I like the flavor but also because I wanted to make it work more as I expected it should. Thank you EatinSnax for making me feel validated!

  • EatinSnax on September 11, 2025

    The flavors here are delicious and robust, like banana bread all grown up. I really like it and have made it twice, but both times I wondered if this recipe wouldn’t benefit from a little more flour. There’s a high ratio of wet ingredients to dry ingredients, so much so that the slices fall apart in my hands and I end up having to eat them in a bowl with a fork. For reference, I used 11.5% protein AP flour. Bake time was also significantly longer than called for in the recipe.

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