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Our Favorite Banana Bread

There is no collection of recipes quite as iconic, as storied, and as loved as The Joy of Cooking. JOY has been gracing kitchens and inspiring hearts through generations of cooks, chefs, and food lovers since 1931. 90 YEARS. This kitchen, this heart, is no exception.
Here, this book is an old friend. 
We’ve adapted one of chef’s favorite recipes from Joy of Cooking with two main goals in mind: to give it a little Montana Mex twist, but more importantly, to share it with others. When you make this recipe drop a loaf on your neighbor’s doorstep, take one to your mom’s house, or bring one to a backyard gathering of friends. When you make this recipe, just be sure to share the joy. 
Adapted from Marion Becker's Banana Bread Cockaigne Recipe | Joy of Cooking
A Quick Note: The ingredients listed are how we would make this recipe for our plates. But we're all about curiosity, creativity, and exploration in life and in the kitchen. We encourage you to tweak, omit, and add ingredients to make it your own.
Play. Have fun. Enjoy.  
  
  
  
   
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