Banana bread from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 241) by Jessamyn Waldman Rodriguez

  • bananas
  • buttermilk
  • all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    See recipe for variation.

  • anya_sf on August 27, 2018

    Mine also baked in 1 hr 45 min. The bread is fairly flat (mine was slightly sunken on top), but still has good moisture and texture and isn't gummy. Despite the amount of sugar, it isn't overly sweet - this may be due to the large amount of baking soda (2.5 tsp!), which gave an off flavor. I used plain yogurt instead of buttermilk, but results should have been similar. I won't make this again as written, but might try reducing the baking soda, perhaps to 1.5 tsp.

  • jahqdruh on March 28, 2018

    This is the best banana bread ever. I substituted sour cream for the buttermilk at one baking, and plain Greek yogurt the second. The baking time in the recipe is 2 to 2 1/2 hours -- start checking for doneness early. For me, this bread is done at 1:45. Also good with sweetened shredded coconut subbed in for the nuts.

  • patioweather on November 05, 2017

    When you eat as many bananas as we do, you end up with a lot of banana bread. It was nice to find this recipe, which is slightly different from the traditional banana bread. It is cooked long and low and the resulting bread is moister than usual. There is also more brown sugar than usual, giving the bread a richer taste. The recipe leaves it relatively unadorned, but a bread this rich would be delicious with added nutmeg and cinnamon.

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