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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa139)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1024420-easy-banana-bread\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1024420-easy-banana-bread\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/1024420-easy-banana-bread","crawl_time":1773173934,"first_indexed_time":1696594248,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/1024420-easy-banana-bread s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Easy Banana Bread Recipe (with Video)","meta_descriptions":["This recipe makes a simple and classic banana bread — lightly spiced with a hint of cinnamon, and incredibly tender thanks to a dollop of sour cream in the batter For best results, use very ripe bananas, but know the recipe will still work if yours are not yet at the speckly stage While banana bread is, of course, delicious when it’s warm from the oven, the flavor and texture are actually the best on the second day (if you can wait that long)"],"attrs_boilerpipe_text":"Yield:\n8 servings (1 loaf)\nNonstick spray, for greasing\n2\nlarge eggs\n1¾\ncups mashed bananas (about 4 medium ripe bananas)\n½\ncup\/115 grams unsalted butter (1 stick), melted and slightly cooled\n¾\ncup\/165 grams light brown sugar, packed\n1\nteaspoon vanilla extract\n¼\ncup\/57 grams sour cream\n2\ncups\/256 grams all-purpose flour\n1\nteaspoon baking soda\n½\nteaspoon kosher salt (such as Diamond Kosher)\n½\nteaspoon ground cinnamon\nYour first order gets $20 off and free delivery.\nIngredient Substitution Guide\nNutritional analysis per serving (8 servings)\n374 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 6 grams protein; 304 milligrams sodium\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\nPowered by\nGet new recipes, easy dinner ideas and smart kitchen tips.\nMake the recipe with us\nStep 1\nHeat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper.\nStep 2\nIn a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream.\nStep 3\nIn a medium bowl, whisk together the flour, baking soda, salt and cinnamon.\nStep 4\nAdd the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.\nStep 5\nTransfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.\nStep 6\nCool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n5 out of 5\n2,001 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nYou don't need all that butter, just use 1\/2 cup of plain Greek yogurt, I also use one cup of whole wheat or spelt flour and 3\/4 of a cup of organic rice flour..\nThis is almost exactly the recipe I have used for decades. I add a bit of orange oil or essence, as well as some dried orange peel and pecans. These additions make the loaf, a bit more savory and crunchy from the nuts.\nBanana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year.\nI've made hundreds of banana breads and usually stick to my usual recipe (America's Test Kitchen using yogurt, not sour cream, and 6T butter, not 8, no cinnamon).  This was pretty standard, aka yummy, for a nut-free banana bread -- indeed easy -- just more banana-y and barely a touch of spice.\nI loved the finished project.However, it took longer than 20 minutes.In order to bake thoroughly.  I had to do an additional 10 minutes twice.So a total of twenty minutes additional.\nMade this with substitute of apple sauce instead of sour cream. Came out great!\nPrivate comments are only visible to you.\nor\nto save this recipe.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our Newsletters\n  - [The Cooking Newsletter](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1640510-sam-siftons-suggestions)\n  - [Five Weeknight 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[Tofu](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/22792-best-tofu-recipes)\n- [Lentil](https:\/\/cooking.nytimes.com\/tag\/lentil)\n- [Chickpea](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2692288-chickpea-recipes)\n- [Bean](https:\/\/cooking.nytimes.com\/tag\/bean)\n\nRice, Grains, Pasta\n\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Noodles](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/475694-easy-weeknight-noodles)\n- [Rice](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/54961-best-rice-recipes)\n- [Quinoa](https:\/\/cooking.nytimes.com\/tag\/quinoa)\n- [Bread](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1001962-best-bread-recipes)\n- [Couscous](https:\/\/cooking.nytimes.com\/tag\/couscous)\n\nOccasions\n\nBy Upcoming Holiday\n\n- [Ramadan](https:\/\/cooking.nytimes.com\/topics\/ramadan)\n- [Lent](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1001581-fish-recipes-for-lent)\n- [St. Patrick’s Day](https:\/\/cooking.nytimes.com\/topics\/st-patricks-day-recipes)\n- [Eid al-Fitr](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1415206-eid-al-fitr-recipes)\n\nBy Occasion\n\n- [Birthdays](https:\/\/cooking.nytimes.com\/tag\/birthday)\n- [Brunch](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44345642-brunch-recipes)\n- [Date Night](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44281363-date-night-recipes)\n- [Parties](https:\/\/cooking.nytimes.com\/topics\/entertaining)\n- [Picnics](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2975650-our-best-summer-picnic-recipes)\n\nAbout\n\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [The New York Times Food Section](https:\/\/www.nytimes.com\/section\/food)\n\n# Easy Banana Bread\n## By [Lidey Heuck](https:\/\/cooking.nytimes.com\/author\/lidey-heuck)\nUpdated Dec. 28, 2025\n\n![Easy Banana Bread](https:\/\/static01.nyt.com\/images\/2025\/12\/10\/multimedia\/banana-bread-wpkt\/banana-bread-wpkt-jumbo.jpg)\n\nWatch\n\nChristopher Testani for The New York Times. Food Stylist: Simon Andrews.\n\nTotal Time\n\n1 hour 25 minutes\n\nPrep Time\n\n20 minutes\n\nCook Time\n\n65 minutes\n\nRating\n\n5\n\n(2,001)\n\nComments\n\n[Read 300 comments](https:\/\/cooking.nytimes.com\/recipes\/1024420-easy-banana-bread#notes_section)\n\nThis recipe makes a simple and classic banana bread — lightly spiced with a hint of cinnamon, and incredibly tender thanks to a dollop of sour cream in the batter. For best results, use very ripe bananas, but know the recipe will still work if yours are not yet at the speckly stage. While banana bread is, of course, delicious when it’s warm from the oven, the flavor and texture are actually the best on the second day (if you can wait that long). Feel free to mix 1 cup chopped walnuts or chocolate chips, or a combination, into the batter for this easy, everyday treat.\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n[Sign up for the Cooking Newsletter](https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1024420-easy-banana-bread)\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/360011047512-New-York-Times-Cooking) anytime. 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See our [Privacy Policy](https:\/\/help.nytimes.com\/10940941449492-The-New-York-Times-Company-Privacy-Policy).\n\n## Preparation\n![Replay](data:image\/svg+xml;base64,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)\n\nMake the recipe with us\n\nWatch\n\n1. Step 1\n   Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper.\n2. Step 2\n   In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream.\n3. Step 3\n   In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.\n4. Step 4\n   Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.\n5. Step 5\n   Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.\n6. Step 6\n   Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![A image shot from the side of a cut loaf of banana bread dotted with melty pieces of chocolate.]()Chocolate-Chip Banana Bread Erin Jeanne McDowell](https:\/\/cooking.nytimes.com\/recipes\/1020899-chocolate-chip-banana-bread)\n- [![A loaf of walnut-topped banana bread has been sliced into thick slices.]()Banana Bread Julia Moskin](https:\/\/cooking.nytimes.com\/recipes\/1013989-banana-bread)\n- [![]()Mark Bittman’s Banana Bread Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/1015500-mark-bittmans-banana-bread)\n- [![Two plump banana pancakes are each topped with slowly melting pats of butter and drizzled with maple syrup. More maple syrup sits just out of frame.]()Banana Pancakes Samantha Seneviratne](https:\/\/cooking.nytimes.com\/recipes\/1023402-banana-pancakes)\n- [![]()Peanut Butter-Banana Bread With Chocolate Chips Samantha Seneviratne](https:\/\/cooking.nytimes.com\/recipes\/1026153-peanut-butter-banana-bread-with-chocolate-chips)\n- [![]()Whole-Banana Bread Charlotte Druckman](https:\/\/cooking.nytimes.com\/recipes\/1022141-whole-banana-bread)\n- [![]()Banana Chocolate Chip Cake Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1019077-banana-chocolate-chip-cake)\n- [![]()Banana Muffins Samantha Seneviratne](https:\/\/cooking.nytimes.com\/recipes\/1025988-banana-muffins)\n- [![]()Vegan Banana Bread Genevieve Ko](https:\/\/cooking.nytimes.com\/recipes\/1025180-vegan-banana-bread)\n- [![]()Cinnamon Crunch Banana Bread Julia Moskin](https:\/\/cooking.nytimes.com\/recipes\/1021073-cinnamon-crunch-banana-bread)\n- [![]()Banana Snacking Cake With Salted Caramel Glaze Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1020073-banana-snacking-cake-with-salted-caramel-glaze)\n- [![]()King Arthur Flour's Banana Crumb Muffins The New York Times](https:\/\/cooking.nytimes.com\/recipes\/6245-king-arthur-flours-banana-crumb-muffins)\n- [![]()Banana Nut Breakfast Bars Sohla El-Waylly](https:\/\/cooking.nytimes.com\/recipes\/1023798-banana-nut-breakfast-bars)\n- [![]()Whole-Grain Banana Yogurt Muffins Genevieve Ko](https:\/\/cooking.nytimes.com\/recipes\/1019523-whole-grain-banana-yogurt-muffins)\n- [![]()Vegan Chocolate Chip Banana Cake Chloe Coscarelli](https:\/\/cooking.nytimes.com\/recipes\/1015704-vegan-chocolate-chip-banana-cake)\n- [![]()Miso Pecan Banana Bread Bryan Washington](https:\/\/cooking.nytimes.com\/recipes\/1023832-miso-pecan-banana-bread)\n- [![]()Coconut-Banana Pancakes Alison Roman](https:\/\/cooking.nytimes.com\/recipes\/1018174-coconut-banana-pancakes)\n- [![]()Nutella Banana Bread Yossy Arefi](https:\/\/cooking.nytimes.com\/recipes\/1019019-nutella-banana-bread)\n- [![]()Banana Everything Cookies Alex Witchel](https:\/\/cooking.nytimes.com\/recipes\/1012904-banana-everything-cookies)\n- [![]()Cardamom Coffee Banana Bread Sheela Prakash](https:\/\/cooking.nytimes.com\/recipes\/1026140-cardamom-coffee-banana-bread)\n\n## Ratings\n5 out of 5\n\n2,001 user ratings\n\nYour rating\n\nLog in or sign up to rate this recipe.\n\nHave you cooked this?\n\nMark as Cooked\n\nLog in or sign up to mark this recipe as cooked.\n\n## Comments\n- All Comments (300)\n- Most Helpful (94)\n- Private\n\nadrienne\n\n2 years ago\n\nYou don't need all that butter, just use 1\/2 cup of plain Greek yogurt, I also use one cup of whole wheat or spelt flour and 3\/4 of a cup of organic rice flour..\n\nIs this helpful?\n\n462\n\nZee\n\n2 years ago\n\nThis is almost exactly the recipe I have used for decades. I add a bit of orange oil or essence, as well as some dried orange peel and pecans. These additions make the loaf, a bit more savory and crunchy from the nuts.\n\nIs this helpful?\n\n309\n\nFarTraveler\n\n2 years ago\n\nBanana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year.\n\nIs this helpful?\n\n301\n\nEmily\n\n1 week ago\n\nI've made hundreds of banana breads and usually stick to my usual recipe (America's Test Kitchen using yogurt, not sour cream, and 6T butter, not 8, no cinnamon). This was pretty standard, aka yummy, for a nut-free banana bread -- indeed easy -- just more banana-y and barely a touch of spice.\n\nIs this helpful?\n\nCorinne\n\n1 week ago\n\nI loved the finished project.However, it took longer than 20 minutes.In order to bake thoroughly. I had to do an additional 10 minutes twice.So a total of twenty minutes additional.\n\nIs this helpful?\n\nSK\n\n2 weeks ago\n\nMade this with substitute of apple sauce instead of sour cream. Came out great\\!\n\nIs this helpful?\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Recipe Tags\n- [Banana](https:\/\/cooking.nytimes.com\/tag\/banana)\n- [Banana Bread](https:\/\/cooking.nytimes.com\/tag\/banana%20bread)\n- [Great Leftovers](https:\/\/cooking.nytimes.com\/tag\/great%20leftovers)\n- [Make-Ahead](https:\/\/cooking.nytimes.com\/tag\/make-ahead)\n- [Sour Cream](https:\/\/cooking.nytimes.com\/tag\/sour%20cream)\n- [Snack](https:\/\/cooking.nytimes.com\/tag\/snack)\n- [Dessert](https:\/\/cooking.nytimes.com\/topics\/desserts)\n\nLog in or sign up to save this recipe.\n***\n### More From [Easy Baking Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/20651790-easy-baking-recipes)\n- [![Cranberry Cornbread ](https:\/\/static01.nyt.com\/images\/2021\/11\/01\/dining\/VL-Cranberry-Cornbread\/VL-Cranberry-Cornbread-mediumThreeByTwo440.jpg?quality=75&auto=webp)Cranberry Cornbread Vallery Lomas 574 ratings with an average rating of 4 out of 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Log in or sign up to save this recipe.\n  \n  [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes \"Search for healthy recipes\")\n- [![Baked Cod](https:\/\/static01.nyt.com\/images\/2025\/01\/29\/multimedia\/LH-Baked-Cod-bktp\/LH-Baked-Cod-bktp-mediumThreeByTwo440.jpg?quality=75&auto=webp)Baked Cod Lidey Heuck 1118 ratings with an average rating of 5 out of 5 stars 1,118 30 minutes](https:\/\/cooking.nytimes.com\/recipes\/1026480-baked-cod)\n  \n  Log in or sign up to save this recipe.\n  \n  [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes \"Search for healthy recipes\")\n- [![Greek Meatballs ](https:\/\/static01.nyt.com\/images\/2024\/07\/16\/multimedia\/greek-meatballs-zbtk\/greek-meatballs-zbtk-mediumThreeByTwo440-v2.jpg?quality=75&auto=webp)Greek Meatballs Lidey Heuck 978 ratings with an average rating of 5 out of 5 stars 978 1 1\/4 hours](https:\/\/cooking.nytimes.com\/recipes\/1025486-greek-meatballs)\n  \n  Log in or sign up to save this recipe.\n  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or sign up to save this recipe.\n  \n  [Easy](https:\/\/cooking.nytimes.com\/topics\/easy-recipes \"Search for easy recipes\")\n- [![Oven-Roasted Corn on the Cob](https:\/\/static01.nyt.com\/images\/2024\/06\/27\/multimedia\/LH-Oven-Roasted-Corn-on-the-Cobrex-mtvh\/LH-Oven-Roasted-Corn-on-the-Cobrex-mtvh-mediumThreeByTwo440.jpg?quality=75&auto=webp)Oven-Roasted Corn on the Cob Lidey Heuck 469 ratings with an average rating of 5 out of 5 stars 469 50 minutes](https:\/\/cooking.nytimes.com\/recipes\/1025483-oven-roasted-corn-on-the-cob)\n  \n  Log in or sign up to save this recipe.\n  \n  [Easy](https:\/\/cooking.nytimes.com\/topics\/easy-recipes \"Search for easy recipes\")\n- [![Roasted Red Pepper and Feta Cornbread](https:\/\/static01.nyt.com\/images\/2024\/11\/01\/multimedia\/LH-Roasted-Red-Pepper-Feta-Cornbreadrex-kghl\/LH-Roasted-Red-Pepper-Feta-Cornbreadrex-kghl-mediumThreeByTwo440.jpg?quality=75&auto=webp)Roasted Red Pepper and Feta Cornbread Lidey Heuck 343 ratings with an 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Soup](https:\/\/static01.nyt.com\/images\/2024\/10\/08\/multimedia\/LH-Caramelized-Tomato-Shallot-Souprex-jtqb\/LH-Caramelized-Tomato-Shallot-Souprex-jtqb-mediumThreeByTwo440.jpg?quality=75&auto=webp)Caramelized Tomato and Shallot Soup Lidey Heuck 731 ratings with an average rating of 5 out of 5 stars 731 1 1\/4 hours](https:\/\/cooking.nytimes.com\/recipes\/1025808-caramelized-tomato-and-shallot-soup)\n  \n  Log in or sign up to save this recipe.\n- [![Taverna Salad](https:\/\/static01.nyt.com\/images\/2024\/03\/29\/multimedia\/29SPRING-MAINSrex3-salad-gfcw\/29SPRING-MAINSrex3-salad-gfcw-mediumThreeByTwo440-v2.jpg?quality=75&auto=webp)Taverna Salad Lidey Heuck 8623 ratings with an average rating of 5 out of 5 stars 8,623 45 minutes](https:\/\/cooking.nytimes.com\/recipes\/1025202-taverna-salad)\n  \n  Log in or sign up to save this recipe.\n  \n  [Easy](https:\/\/cooking.nytimes.com\/topics\/easy-recipes \"Search for easy recipes\")\n- [![Orzo Salad](https:\/\/static01.nyt.com\/images\/2024\/05\/29\/multimedia\/lh-orzo-saladrex-pctk\/lh-orzo-saladrex-pctk-mediumThreeByTwo440.jpg?quality=75&auto=webp)Orzo Salad Lidey Heuck 3561 ratings with an average rating of 5 out of 5 stars 3,561 1 hour](https:\/\/cooking.nytimes.com\/recipes\/1025349-orzo-salad)\n  \n  Log in or sign up to save this recipe.\n  \n  [Easy](https:\/\/cooking.nytimes.com\/topics\/easy-recipes \"Search for easy recipes\")\n- [![Shawarma-Spiced Grilled Chicken With Tahini-Yogurt Sauce](https:\/\/static01.nyt.com\/images\/2024\/03\/29\/multimedia\/29SPRING-MAINSrex1-chicken-lhgc\/29SPRING-MAINSrex1-chicken-lhgc-mediumThreeByTwo440.jpg?quality=75&auto=webp)Shawarma-Spiced Grilled Chicken With Tahini-Yogurt Sauce Lidey Heuck 1028 ratings with an average rating of 5 out of 5 stars 1,028 About 4 1\/4 hours](https:\/\/cooking.nytimes.com\/recipes\/1025200-shawarma-spiced-grilled-chicken-with-tahini-yogurt-sauce)\n  \n  Log in or sign up to save this recipe.\n- [![Garden Salad](https:\/\/static01.nyt.com\/images\/2024\/08\/13\/multimedia\/LH-Garden-Saladrex-tlqm\/LH-Garden-Saladrex-tlqm-mediumThreeByTwo440.jpg?quality=75&auto=webp)Garden Salad Lidey Heuck 113 ratings with an average rating of 4 out of 5 stars 113 20 minutes](https:\/\/cooking.nytimes.com\/recipes\/1025526-garden-salad)\n  \n  Log in or sign up to save this recipe.\n  \n  [Easy](https:\/\/cooking.nytimes.com\/topics\/easy-recipes \"Search for easy recipes\")\n\n### Get Our Newsletter\nGet recipes, tips and NYT special offers delivered straight to your inbox.\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/hc\/en-us\/articles\/115015385887-Contact-Us) anytime. See our [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy).\n### Follow Us\n### Get the App\n\n### About Us\nNew York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels. [Subscribe now](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/lp8R3WU.html?campaignId=79RLU) for full access.\n\n### Learn More\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [FAQ](https:\/\/help.nytimes.com\/hc\/en-us\/sections\/360011047512)\n- [NYTimes.com\/food](https:\/\/www.nytimes.com\/section\/food)\n\n### Shop\n- [Gift Subscription](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/cooking_gift.html?campaignId=7HYRF)\n- [Merchandise](https:\/\/store.nytimes.com\/collections\/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer)\n- [Send Us Feedback](mailto:cookingcare@nytimes.com)\n\n### Recipes\n- [From Our Newsletters](https:\/\/cooking.nytimes.com\/topics\/what-to-cook-this-week)\n- [Weeknight](https:\/\/cooking.nytimes.com\/topics\/easy-weeknight)\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Dinner](https:\/\/cooking.nytimes.com\/topics\/dinner-recipes)\n- [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes)\n- [Vegetarian](https:\/\/cooking.nytimes.com\/topics\/vegetarian)\n- [Vegan](https:\/\/cooking.nytimes.com\/topics\/vegan-recipes)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\n- [© 2026 The New York Times Company](http:\/\/www.nytco.com\/)\n- [Terms of Service](https:\/\/help.nytimes.com\/115014893428-Terms-of-Service\/)\n- [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy)\n- [Cookie Policy](https:\/\/nytimes.com\/cookie-policy)\n- [Manage Privacy Preferences](https:\/\/www.nytimes.com\/privacy\/manage-settings)","attrs_readable_markdown":"***\nYield:8 servings (1 loaf)\n\n- Nonstick spray, for greasing\n- 2large eggs\n- 1¾cups mashed bananas (about 4 medium ripe bananas)\n- ½cup\/115 grams unsalted butter (1 stick), melted and slightly cooled\n- ¾cup\/165 grams light brown sugar, packed\n- 1teaspoon vanilla extract\n- ¼cup\/57 grams sour cream\n- 2cups\/256 grams all-purpose flour\n- 1teaspoon baking soda\n- ½teaspoon kosher salt (such as Diamond Kosher)\n- ½teaspoon ground cinnamon\n\nYour first order gets \\$20 off and free delivery.\n\n[Ingredient Substitution Guide](https:\/\/cooking.nytimes.com\/article\/ingredient-substitutions)\n\n##### Nutritional analysis per serving (8 servings)\n374 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 6 grams protein; 304 milligrams sodium\n\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\nMake the recipe with us\n\n1. Step 1\n   Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper.\n2. Step 2\n   In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream.\n3. Step 3\n   In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.\n4. Step 4\n   Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.\n5. Step 5\n   Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.\n6. Step 6\n   Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n5 out of 5\n\n2,001 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nYou don't need all that butter, just use 1\/2 cup of plain Greek yogurt, I also use one cup of whole wheat or spelt flour and 3\/4 of a cup of organic rice flour..\n\nThis is almost exactly the recipe I have used for decades. I add a bit of orange oil or essence, as well as some dried orange peel and pecans. These additions make the loaf, a bit more savory and crunchy from the nuts.\n\nBanana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year.\n\nI've made hundreds of banana breads and usually stick to my usual recipe (America's Test Kitchen using yogurt, not sour cream, and 6T butter, not 8, no cinnamon). This was pretty standard, aka yummy, for a nut-free banana bread -- indeed easy -- just more banana-y and barely a touch of spice.\n\nI loved the finished project.However, it took longer than 20 minutes.In order to bake thoroughly. I had to do an additional 10 minutes twice.So a total of twenty minutes additional.\n\nMade this with substitute of apple sauce instead of sour cream. Came out great\\!\n\nPrivate comments are only visible to you.\n***\nor  to save this recipe.\n***","meta_canonical":null}

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Meta Title	Easy Banana Bread Recipe (with Video)
Meta Description	This recipe makes a simple and classic banana bread — lightly spiced with a hint of cinnamon, and incredibly tender thanks to a dollop of sour cream in the batter For best results, use very ripe bananas, but know the recipe will still work if yours are not yet at the speckly stage While banana bread is, of course, delicious when it’s warm from the oven, the flavor and texture are actually the best on the second day (if you can wait that long)
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Boilerpipe Text	Yield: 8 servings (1 loaf) Nonstick spray, for greasing 2 large eggs 1¾ cups mashed bananas (about 4 medium ripe bananas) ½ cup/115 grams unsalted butter (1 stick), melted and slightly cooled ¾ cup/165 grams light brown sugar, packed 1 teaspoon vanilla extract ¼ cup/57 grams sour cream 2 cups/256 grams all-purpose flour 1 teaspoon baking soda ½ teaspoon kosher salt (such as Diamond Kosher) ½ teaspoon ground cinnamon Your first order gets $20 off and free delivery. Ingredient Substitution Guide Nutritional analysis per serving (8 servings) 374 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 6 grams protein; 304 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Get new recipes, easy dinner ideas and smart kitchen tips. Make the recipe with us Step 1 Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper. Step 2 In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream. Step 3 In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Step 4 Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl. Step 5 Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Step 6 Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 2,001 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. You don't need all that butter, just use 1/2 cup of plain Greek yogurt, I also use one cup of whole wheat or spelt flour and 3/4 of a cup of organic rice flour.. This is almost exactly the recipe I have used for decades. I add a bit of orange oil or essence, as well as some dried orange peel and pecans. These additions make the loaf, a bit more savory and crunchy from the nuts. Banana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year. I've made hundreds of banana breads and usually stick to my usual recipe (America's Test Kitchen using yogurt, not sour cream, and 6T butter, not 8, no cinnamon). This was pretty standard, aka yummy, for a nut-free banana bread -- indeed easy -- just more banana-y and barely a touch of spice. I loved the finished project.However, it took longer than 20 minutes.In order to bake thoroughly. I had to do an additional 10 minutes twice.So a total of twenty minutes additional. Made this with substitute of apple sauce instead of sour cream. Came out great! Private comments are only visible to you. or to save this recipe.
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Food Stylist: Simon Andrews. Total Time 1 hour 25 minutes Prep Time 20 minutes Cook Time 65 minutes Rating 5 (2,001) Comments [Read 300 comments](https://cooking.nytimes.com/recipes/1024420-easy-banana-bread#notes_section) This recipe makes a simple and classic banana bread — lightly spiced with a hint of cinnamon, and incredibly tender thanks to a dollop of sour cream in the batter. For best results, use very ripe bananas, but know the recipe will still work if yours are not yet at the speckly stage. While banana bread is, of course, delicious when it’s warm from the oven, the flavor and texture are actually the best on the second day (if you can wait that long). Feel free to mix 1 cup chopped walnuts or chocolate chips, or a combination, into the batter for this easy, everyday treat. Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. 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[Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) Nutritional Information ##### Nutritional analysis per serving (8 servings) 374 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 6 grams protein; 304 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 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See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). ## Preparation ![Replay](data:image/svg+xml;base64,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) Make the recipe with us Watch 1. Step 1 Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper. 2. Step 2 In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream. 3. Step 3 In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. 4. Step 4 Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl. 5. Step 5 Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. 6. Step 6 Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![A image shot from the side of a cut loaf of banana bread dotted with melty pieces of chocolate.]()Chocolate-Chip Banana Bread Erin Jeanne McDowell](https://cooking.nytimes.com/recipes/1020899-chocolate-chip-banana-bread) - [![A loaf of walnut-topped banana bread has been sliced into thick slices.]()Banana Bread Julia Moskin](https://cooking.nytimes.com/recipes/1013989-banana-bread) - [![]()Mark Bittman’s Banana Bread Mark Bittman](https://cooking.nytimes.com/recipes/1015500-mark-bittmans-banana-bread) - [![Two plump banana pancakes are each topped with slowly melting pats of butter and drizzled with maple syrup. 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Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (300) - Most Helpful (94) - Private adrienne 2 years ago You don't need all that butter, just use 1/2 cup of plain Greek yogurt, I also use one cup of whole wheat or spelt flour and 3/4 of a cup of organic rice flour.. Is this helpful? 462 Zee 2 years ago This is almost exactly the recipe I have used for decades. I add a bit of orange oil or essence, as well as some dried orange peel and pecans. These additions make the loaf, a bit more savory and crunchy from the nuts. Is this helpful? 309 FarTraveler 2 years ago Banana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year. Is this helpful? 301 Emily 1 week ago I've made hundreds of banana breads and usually stick to my usual recipe (America's Test Kitchen using yogurt, not sour cream, and 6T butter, not 8, no cinnamon). This was pretty standard, aka yummy, for a nut-free banana bread -- indeed easy -- just more banana-y and barely a touch of spice. Is this helpful? Corinne 1 week ago I loved the finished project.However, it took longer than 20 minutes.In order to bake thoroughly. I had to do an additional 10 minutes twice.So a total of twenty minutes additional. Is this helpful? SK 2 weeks ago Made this with substitute of apple sauce instead of sour cream. Came out great\! Is this helpful? Private comments are only visible to you. Show more comments * ### Recipe Tags - [Banana](https://cooking.nytimes.com/tag/banana) - [Banana Bread](https://cooking.nytimes.com/tag/banana%20bread) - [Great Leftovers](https://cooking.nytimes.com/tag/great%20leftovers) - [Make-Ahead](https://cooking.nytimes.com/tag/make-ahead) - [Sour Cream](https://cooking.nytimes.com/tag/sour%20cream) - [Snack](https://cooking.nytimes.com/tag/snack) - [Dessert](https://cooking.nytimes.com/topics/desserts) Log in or sign up to save this recipe. *** ### More From [Easy Baking Recipes](https://cooking.nytimes.com/68861692-nyt-cooking/20651790-easy-baking-recipes) - [![Cranberry Cornbread ](https://static01.nyt.com/images/2021/11/01/dining/VL-Cranberry-Cornbread/VL-Cranberry-Cornbread-mediumThreeByTwo440.jpg?quality=75&auto=webp)Cranberry Cornbread Vallery Lomas 574 ratings with an average rating of 4 out of 5 stars 574 45 minutes](https://cooking.nytimes.com/recipes/1022718-cranberry-cornbread) Log in or sign up to save this recipe. 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Readable Markdown	* Yield:8 servings (1 loaf) - Nonstick spray, for greasing - 2large eggs - 1¾cups mashed bananas (about 4 medium ripe bananas) - ½cup/115 grams unsalted butter (1 stick), melted and slightly cooled - ¾cup/165 grams light brown sugar, packed - 1teaspoon vanilla extract - ¼cup/57 grams sour cream - 2cups/256 grams all-purpose flour - 1teaspoon baking soda - ½teaspoon kosher salt (such as Diamond Kosher) - ½teaspoon ground cinnamon Your first order gets \$20 off and free delivery. [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ##### Nutritional analysis per serving (8 servings) 374 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 6 grams protein; 304 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. Make the recipe with us 1. Step 1 Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper. 2. Step 2 In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream. 3. Step 3 In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. 4. Step 4 Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl. 5. Step 5 Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. 6. Step 6 Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 2,001 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. You don't need all that butter, just use 1/2 cup of plain Greek yogurt, I also use one cup of whole wheat or spelt flour and 3/4 of a cup of organic rice flour.. This is almost exactly the recipe I have used for decades. I add a bit of orange oil or essence, as well as some dried orange peel and pecans. These additions make the loaf, a bit more savory and crunchy from the nuts. Banana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year. I've made hundreds of banana breads and usually stick to my usual recipe (America's Test Kitchen using yogurt, not sour cream, and 6T butter, not 8, no cinnamon). This was pretty standard, aka yummy, for a nut-free banana bread -- indeed easy -- just more banana-y and barely a touch of spice. I loved the finished project.However, it took longer than 20 minutes.In order to bake thoroughly. I had to do an additional 10 minutes twice.So a total of twenty minutes additional. Made this with substitute of apple sauce instead of sour cream. Came out great\! Private comments are only visible to you. * or to save this recipe. ***
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