Banana bread from Baking Illustrated: The Ultimate Kitchen Companion For The Home Baker by Cook's Illustrated Magazine

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

  • SpatulaCity on October 03, 2023

    Very nice, classic banana bread. I would have liked it a touch sweeter, so next time may let my bananas get more ripe, or adjust up the sugar a touch. Often I’m using bananas from the freezer, which become purée at the slightest touch, but for this batch I used counter bananas. I loved how they retained a few chunks of banana throughout. Really lovely texture! Used 1C of the toasted walnuts in the battere, but left 1/4 cup un toasted and used to top the banana bread. They come out so wonderfully toasty that way and really add another dimension of texture and flavor!

  • mfto on February 26, 2011

    p 24 Finally I have found a banana bread recipe that is easy and really works for me. You would think that all such recipes are easy but they are never successful for me. I followed the recipe exactly except I had to use sour cream instead of yogurt. Also I baked it 5 minutes longer in my oven. The bread was OK 2 hours after baking but improved dramatically overnight. At first I thought I would add cinnamon the 2nd time but now I will leave the recipe as is because the banana flavor comes through.

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