Yield: Yields four mini loaves, one 9x5-inch loaf, or one 12-cup Bundt cake.
Banana bread, delicious on its own, is made better (and even more kid-friendly) with the addition of chocolate chips.
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I think this is fine, but lacks significantly in banana flavor. I followed the recipe to a T. As my husband said, "A nice muffin, but it's not banana bread." (I turned them into muffins.)
Great recipe! Came out great- made it in a stoneware mini loaf pan. 40 minutes was perfect. Froze 3 loaves for future use!
I have not yet met a Carolyn Weil recipe I didn't like. Her shortbread is amazing, and this is my go to no fail banana bread recipe. As I rarely have buttermilk in the fridge (and especially *these days* March 2020), I use sour cream instead. In a 8X5 loaf pan, takes the full 75 minutes and always, always comes out perfect!
This is a great basic banana bread recipe. I tend to mess up banana breads - they’re sometimes “gummy” and never fully cooked inside. Never had a problem with this recipe, it’s fool proof!
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