Whole wheat banana bread from New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill

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

  • leorabakes on May 11, 2011

    Really moist and flavorful, but sweeter than most of my banana bread recipes (probably because of the brown sugar).

  • Breadcrumbs on December 01, 2010

    p. 109 - Nov 2010 - Unlike most banana bread recipes I’ve used, this one called for butter as opposed to oil and, I liked the idea of using whole wheat flour so I thought I’d give this a try since I had a couple of over-ripe bananas to use up. Like most quick-breads, this comes together in no time. An interesting addition was 1 tsp of baking soda dissolved in 1/4 cup of sour cream. Not sure if this causes some sort of chemical reaction that enhances the final product but I’d definitely not seen this in other recipes. The loaf turned out nicely. Moist but not as heavy and dense as other banana breads. Nice as a breakfast bread and great for the lunch box. I’d make this again.

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