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Banana bread from My Kitchen Year: 136 Recipes That Saved My Life (page 113) by Ruth Reichl

  • bananas
  • buttermilk
  • all-purpose flour
  • butter
  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on March 09, 2016

    As you would expect with banana bread, this one is nicely moist and tender. I found the flavor to be rather one-dimentional, however. Since I was out of brown sugar, I substituted one half cup coconut palm sugar and one quarter cup turbinado sugar, so perhaps that affected it. It was much lighter in both color and density than other banana breads I've had, and the banana flavor was less pronounced, but I did cream the butter and sugar until very light and airy, which may not be the right method for banana bread. Still, it is wonderful topped with homemade chocolate hazelnut spread.

  • Kfaber on January 24, 2016

    Best banana bread recipe!

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