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Kelly Bollinger says this has been her go-to banana bread recipe for the past 30 years “because it is foolproof and makes two nice loaves to serve a crowd.”


  • 1/2 Cup butter, softened (1 stick)
  • 1 Cup white sugar
  • 4 eggs
  • 4 very ripe bananas, mashed with a fork
  • 1 Cup buttermilk
  • 2 tsp. PURE VANILLA EXTRACT
  • 4 Cups flour
  • 4 tsp. baking soda
  • 1 tsp. PENZEYS CINNAMON
  • 1 tsp. salt
       

Preheat oven to 350°. Cream together the butter and sugar. Add the eggs and mix well. Add the remaining ingredients and mix well. Pour into 2 greased bread loaf pans (4.5x8.5” would be preferable—5x9” will work but the loaves don’t rise as high). Bake for 1 hour at 350° and let cool slightly before removing from the pans and cooling on a wire rack.

Prep. time: 15 minutes
Baking time: 1 hour
Serves: 24 slices

Nutritional Information:
Servings 24; Serving Size 1 slice (74g); Calories 180; Calories from fat 45; Total fat 5g; Cholesterol 40mg; Sodium 260mg; Carbohydrate 30g; Dietary Fiber 1g.



Description
Price
Qty
Single Strength Vanilla 4 oz. Bottle
$13.99
Penzeys Cinnamon Ground .8 oz. 1/4 cup jar
$3.99


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