Ultimate banana bread from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • amandabeck on November 20, 2021

    This banana bread was fine but I didn't think all the CI "tricks" (microwaving and draining the bananas, reducing the banana juice) produces a distinguishably better taste and texture than other quicker, more straightforward recipes.

  • ashallen on January 01, 2020

    Great banana bread recipe!! Strong banana flavor and a firm but tender texture. With some recipes, the slices are so tender/fragile that they start to fall apart as you cut or butter them - this bread slices just fine. It also uses a lot of bananas - 5-6! I use 20 oz peeled. Starting with frozen bananas (which I often do) is actually a benefit - recipe calls for draining the juice from the thawed bananas and cooking it down to a syrup. Recipe also calls for layering banana slices on top of the bread, but, I don't like their texture and replace them with a thick sprinkling of turbinado sugar which bakes into a crunchy crust. I've also found that although loaves baked in the 8.5x4.5-inch loaf pan specified in the recipe are very pretty (nice high center ridge), loaves made in a 9x5-inch loaf pan bake through more evenly - I prefer the latter. Taking them from the oven once the center hits 195F works well. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • sturlington on November 08, 2015

    Requires a microwave.

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