10 Responses to “basic banana bread”


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  1. Sara

    this looks lovely! anything from cooks illustrated is pretty full proof ;)

  2. elizabeth

    They have *never* let me down.

  3. Hélène

    Hello !

    I’m french and I would like to try this recipe but I need to know if it’s UK or US tablespoon in order to calculate in grams, can you help me ? Especially for the butter, I hesitate between 85 grams or 100 grams..

  4. Hi Hélène, We’re using the US tablespoon — didn’t know there was a difference between the two!

  5. Agnes

    Hey – what exactly IS the cooking time? And did you really mean ‘pour’ the batter? Cause mine was more like ‘putty’ the batter… It was almost dough!

    • Hi Agnes, In the recipe I say “about an hour” for the cook time. That means about 55 – 65 minutes, depending on your oven. As for the texture, perhaps you’re right and I should change it to “spoon the batter.” Thanks for the input!

  6. Evan

    how do you call this basic for band bread it has several extras cloves & ginger is not basic!!!!

    • Elizabeth

      Hi Evan, Sounds like we’ll have to agree to disagree! Ground ginger and cloves are pretty common kitchen staples, but if they’re not appealing to you, feel free to leave them out.

  7. Gaye

    Just wondering if the butter could be replaced by margarine and the yogurt with non dairy milk like soy for a dairy free version? If not do you have a better replacement suggestion?

    • Elizabeth

      Hi Gaye, Thanks for checking out the recipe! Though I haven’t tested it, I think a non dairy version would be fine with those substitutions; I might consider a thicker substance for the yogurt sub –– maybe full-fat coconut milk? If you do make it, I hope you’ll drop by and let me know how it turned out.

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