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What I’m Readin’ Wednesday: Buttermilk Banana Bread

January 27th, 2010 · 2 Comments · What I'm Readin' Wednesday

I’ve written before about my love of Penzeys Spices and their catalog, which is FREE.  For this week’s What I’m Readin’ Wednesday, I chose a recipe from the newest issue, Winter 2010, to try.  It’s Buttermilk Banana Bread from Kelly Bollinger, who lives in Owego, New York, and you can find it on page 52.  I was intrigued because the recipe called for buttermilk, which is not in my banana bread recipe.

I don’t keep buttermilk on hand because it seems to go south on me before I can use all of it.  I have learned a substitution that I think works just as well.  Add 1 Tablespoon of vinegar or lemon juice to a measuring cup and then add enough milk to make one cup.  Let it sit 5-10 minutes and then use as directed in your recipe.  Luckily, this recipe calls for 1 cup of buttermilk, so it was easy to make the substitution!

I regularly stock the rest of the ingredients in my kitchen.  The recipe calls for four mashed very ripe bananas.  You can see them front and center in the photo above.  I peel and freeze bananas that are about to go bad (because I endeavor to not waste) and then pull them out to use in smoothies and banana bread.  This cleaned out all my frozen bananas!

The recipe mixes together quite quickly.

And has a wonderful buttery hue (I’m guessing from the buttermilk) and delicious smell!

I noticed a note in the recipe that says 4.5″ x 8.5″ loaf pans work better than 5″x9″ pans becasue the loaves rise higher in the 4.5″x8.5″ pan.  Since I had one of each, I decided to try them both.

Here they are cooling side by side.  The loaf in the back was baked in the smaller pan, and you can see the funny off-center hump that developed.  I have no idea why this happened because the batter was smooth when it went into the oven.  So I actually liked the looks of the loaf from the bigger pan better.

Here’s a closer look at the loaves:

Clearly, this recipe makes a bunch, and we’ve been enjoying banana bread for the last few days, as have my parents.  I’ve added it to my recipe box because I have a feeling I’ll be asked to bake it again.

If you’d like to try it, here’s the recipe:

Kelly Bollinger’s Buttermilk Banana Bread (from Winter 2010 Penzeys Spices Catalog, p. 52)

  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 4 eggs
  • 4 very ripe bananas, masked with a fork
  • 1 cup buttermilk
  • 2 tsp. vanilla extract
  • 4 cups flour
  • 4 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. salt

Preheat oven to 350 degrees F.  Cream together the butter and sugar.  Add the eggs and mix well.  Pour into two greased bread loaf pans.  Bake for 1 hour at 350 degrees F and let cool slightly before removing from the pans and cooling on a rack.  Slice and enjoy!

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2 Comments so far ↓

  • Doris Rudd

    Wow – this looks wonderful! I love Penzey’s catalogs too, but don’t get them anymore. Thanks for reminding me, I’ll sign up today!

  • KristiLou

    Penzey’s is great, and now that I live in Wiscsonsin, the home of Penzey’s, the spices are much easier to get. I’ve been using a lot of their chili powders to stay warm this winter! Thanks for sharing!

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