Banana bread from The New Laurel's Kitchen / Laurel's Kitchen Recipes: A Handbook for Vegetarian Cookery & Nutrition (page 317) by Laurel Robertson and Carol Flinders and Brian Ruppenthal

  • lemon
  • wheatgerm
  • Show all ingredients...
  • Serves : 1 loaf

  • EYB Comments

    Can substitute butter for oil. See recipe for optional add-ins, and variations.

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 butter for oil. See recipe for optional add-ins, and variations.

  • eliza on June 23, 2016

    I've been making this banana bread for a long time and it is excellent. It was one of the first whole wheat recipes that worked for me, and is also good with a mix of whole wheat and all purpose flour. The optional dates are a good addition. I usually bake 3 mini loaves instead of one larger one at 350 for 30 minutes. It's adaptable and you can add chocolate chips, nuts, etc as desired. When using oil it's a vegan loaf.

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