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    You are in: Home / Recipes / Banana Bread from the New York Times Natural Foods Cookbook Recipe
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    Banana Bread from the New York Times Natural Foods Cookbook

    Average Rating:

    4 Total Reviews

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    • on June 01, 2013

      Like the other reviewers, I too have been making this recipe since the '70's to rave reviews. I do make just a couple of modifications: I use yogurt instead of buttermilk and I add a teaspoon of vanilla to the banana mixture.

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    • on September 26, 2011

      I've been making this banana bread since I was in college in the 70's. It's still the only banana bread I make. I prefer using yogurt instead of buttermilk. Also, I mash up some of the bananas and then add some cut up chunks. Thanks for posting!

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    • on July 11, 2010

      Way back in the '70s I had, and used 'til it was in pieces, this cookbook. Eventually the piles of pieces got tossed and with it the recipe, which is THE BEST I have ever found. As my children have grown into great cooks and offered up many different banana bread recipes, none as good as "the one Mom used to make." SO glad to have found it again! It still tastes GREAT!

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    • on March 07, 2010

      This is the only banana bread I make. It's a heavy, wet, flavorful bread that makes a hit whenever I share it. Lost my cookbook and was thrilled to find the recipe here!

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    Nutritional Facts for Banana Bread from the New York Times Natural Foods Cookbook

    Serving Size: 1 (98 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 293.4
     
    Calories from Fat 114
    39%
    Total Fat 12.7 g
    19%
    Saturated Fat 7.6 g
    38%
    Cholesterol 54.1 mg
    18%
    Sodium 402.9 mg
    16%
    Total Carbohydrate 42.8 g
    14%
    Dietary Fiber 2.4 g
    9%
    Sugars 23.4 g
    93%
    Protein 4.3 g
    8%

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