The best banana bread from Cook's Illustrated Annual Edition 1998 by Cook's Illustrated Magazine

  • bananas
  • walnuts
  • yogurt
  • all-purpose flour

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

  • ashallen on September 06, 2019

    This is the banana bread base I like to use when making banana chocolate chip/chunk bread (not one of the variations in Cook's Illustrated) - its flavor and texture works great with the chocolate. I've found the recipe to be sensitive to excess moisture - sometimes I've had extra-large eggs or a little extra yogurt or banana and have thrown them in only to end up with a overly heavy/rubbery bread. I now use 1 1/4-1 1/3 c banana (vs. 1.5 c as called for in the recipe), 3/4 c chocolate chips/chunks, and a strong flour like King Arthur all purpose. I also make sure everything's at room temperature. Salt gets bumped up to 3/4 tsp for the chocolate chip/chunk version. [Cross-post for Annual Edition/Magazine.]

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