Banana tea bread from The New York Times Cookbook (1961) by Craig Claiborne

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

  • Frogcake on March 16, 2017

    Compared to other banana bread recipes I've tried (e.g., Flour), this one is really boring. I used two large bananas and added about a quarter cup of chopped pecans. The banana taste is not very bright and the bread was quite dry. I will stick to my other banana bread recipes and won't be making this one again.

  • Bloominanglophile on September 14, 2013

    This banana bread is just fine, but James Beard's recipe has become our house favorite.

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