Banana bread from Cakes (River Cottage Handbook No. 8) by Pam Corbin

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

  • Eat Your Books

    Can substitute dates or walnuts for raisins.

  • eeeve on March 25, 2020

    A nice tasting banana bread, though I did make a couple of boo-boos: used 2 eggs instead of 1 because I didn't read the recipe properly, and I forgot to add the raisins in, even though I'd weighed them out. I only used 75g of sugar which then wasn't very sweet, but perfect for us. I used whole seeds of cardamom (not in the pods obvsly) and I quite liked these occasional bursts of spice.

  • eliza on January 11, 2016

    A lovely banana bread; like Sharifah I didn't really taste the cardamom but it added something to the bread. I did reduce sugar a little. I also replaced some of the raisins with dried apricots. Nice and moist and will make this one again.

  • sharifah on July 12, 2015

    Was a bit sceptical about the addition of ground cardamom but I couldn't really taste it or smell it in the finished cake. However, in my search for the best banana cake, this must be in the top three best banana cakes that I've made. Perhaps the cardamom 'brings' out the banana flavour. Lovely, gorgeous cake, a little bit on the sweet side. I used a large egg. I may reduce the sugar to 100g next time.

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