Sparkling banana bread from Good Things - Recipes and Rituals to Share with the People You Love (page 414) by Samin Nosrat

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 sour cream fur buttermilk.

  • Sylfea on May 10, 2026

    Delicious bread with a fluffy texture. Made this in a round tin with buttermilk and peanut oil, did not do the topping (forgot). Mine was done after 45 mins.

  • ljl1989 on May 04, 2026

    This was fine - we ate it, we finished it, but I have no desire to make again. My two complaints (1) this was VERY moist, to the point that I had to overcook the edges to get the middle to set (and I measured by weight so don't think I made an error); (2) I'm often a fan of salty-sweet desserts, but I don't think this level of salt works with bananas - we found it distracting. I also didn't love the whole bananas on top and found the texture a little off-putting, but that's a personal preference!

  • anothersarah on April 27, 2026

    This was a hit. The sweet and salty topping definitely elevates it. Very moist but did not find it oily. I would like to try again, subbing out half the AP flour for WW, a version that Samin noted online.

  • skvalentine on April 22, 2026

    Not a favorite banana bread. This one had a very oily taste/texture, and the topping was too sweet for me.

  • Clairehg on March 19, 2026

    Very light and fluffy. A very good banana bread recipe. Sweet but not overwhelming.

  • Staceydee on March 07, 2026

    This is now my go-to banana bread recipe. Has been very popular every time I make it

  • jennsutherland on February 20, 2026

    Adapted this one to be GF. When GF and baking by grams, I’ve found this needs 250g flour - half almond flour, half GF blend. Reduce the oil to 1/3 cup for GF too otherwise it’s more like a pudding…a very delicious pudding. Ha! With these adjustments, this cake happily sits on the counter for 3 days so that you can grab a nibble everytime you walk past.

  • emily_3s6em8 on January 29, 2026

    WOW so easy and so good

  • Abchmiel on January 20, 2026

    As a banana bread ultra fan, this was good but not amazing. I do really like the topping. It did take about 5-10 mins longer to cook than expected. Next time I would add a little more brown sugar and walnuts or pecans. Would probably leave the bananas off the top too.

  • StephCooksAll on January 15, 2026

    No bananas on the top for us. Very freezer friendly.

  • gpolkes on January 13, 2026

    Mine also needed an extra five minutes of bake time but so moist and delicious! I had a surplus of mushy frozen bananas so made one with Bobs one to one gluten free flour mix and one with 75% AP and 25% dark rye flour and topped with blueberries and raspberries since we had no fresh bananas - both came out great!

  • hmckimmey on January 01, 2026

    Took an extra 12 minutes to bake and looked a bit wet when I took it out of the oven but after ten minutes rest it was perfect. The salt and sugar topping is a really nice touch, will bake again when I’ve got over ripe bananas.

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.