Betty Crocker Banana Bread
User Reviews
5
Betty Crocker Banana Bread
Description
This banana bread combines mashed ripe bananas with sugar and butter creamed together, followed by eggs and buttermilk flavored with vanilla. The dry ingredients—flour, baking soda, and salt—are incorporated last to avoid overmixing, maintaining a tender texture. Optional mix-ins like nuts or chocolate chips add texture and richness.
Once baked in greased loaf pans, the bread develops a moist, soft crumb with subtle banana sweetness and a pleasant balance of flavors. The moderate baking time ensures thorough cooking while avoiding dryness.
This versatile banana bread is perfect as a convenient breakfast, snack, or dessert. It pairs well with coffee or tea and can be sliced for sandwiches or spread with butter. Using two small loaf pans speeds baking and increases crust surface area.
Notes mention that a single large 9x5x3 loaf pan can be used with a longer bake time. The bread stores well wrapped at room temperature for several days, refrigerates for up to a week, and freezes nicely for longer storage.
Ingredients
- 1 1/4 cups granulated sugar
- 1/2 cup butter salted butter is fine to use as well, unsalted, softened
- 2 large egg
- 1 1/2 cups banana approximately 4-5 medium bananas, mashed ripe
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup nuts OPTIONAL, chopped, or semi-sweet chocolate chips
Instructions
- Move oven rack to a position that will allow the top of loaf pans to be in the center of oven. Then preheat oven to 350 degrees F. Grease the bottoms and halfway up the sides of two loaf pans. Set aside.
- Mix together butter and sugar in a large bowl until light and creamy. Add in eggs and mix until blended. Add in bananas, mix until blended. Add in buttermilk and vanilla and mix until well blended. Add in dry ingredients and stir until just combined. Do not over mix. Fold in nuts or chocolate chips if using. Pour batter into two loaf pans, dividing equally.
- Bake for approximately 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and allow to cool on a wire rack, in loaf pans, for approximately 10 minutes. Then gently loosen the bread from the side of the pans with a dull knife or spatula, and remove loaves from pans. Allow to cool completely, for about two hours, on a wire cooling rack.
Notes
- Use a single 9x5x3-inch loaf pan as an alternative; increase baking time to about 75 minutes.
- Store banana bread tightly wrapped at room temperature for 3 to 4 days or refrigerate up to one week.
- This bread freezes well; wrap it securely to preserve freshness when freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 233mg | 10% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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