Spiced banana breakfast loaf from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 158) by Lisa Yockelson

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 08, 2019

    I really liked the flavors in this banana bread from the spice mixture and cinnamon-nut ripple. However, something went wrong with the texture of my loaf - it came out a bit gummy and dense. I did use previously frozen bananas and unbleached flour vs. bleached flour and might not have allowed the bananas to warm up enough after thawing. Definitely worth trying again given the good flavor.

  • Lepa on August 21, 2019

    This is not too sweet and the spice is lovely - my kind of cake! Mine cooked in 55 minutes.

  • michalow on March 28, 2019

    Nice texture and not too sweet. I adjusted the spices (swapping cardamom for cinnamon, omitting cloves), used white whole wheat for half the flour, and skipped the ripple. Needed an extra 15-20 minutes of baking time. I was skeptical about the instruction to let this bread "ripen," but it was definitely better on day two. I might bump up the salt a bit if I do this again -- I found I wanted butter on this, which I usually don't with banana bread, and I think that was mostly about adding a salty element.

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