Ingredients for Betty Crocker's Banana Bread
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 3 ripe bananas, mashed
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1 cup chopped walnuts (or pecans)
- 1/2 teaspoon salt
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How to Make Betty Crocker's Banana Bread
- Preheat oven to 350°F (175°C). Position oven rack in the lower third of the oven.
- Grease the bottoms only of two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans, or one 9 x 5 x 3 inch loaf pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, mash 3 ripe bananas with a fork. Add mashed bananas, 1 cup buttermilk, to the wet ingredients and mix well.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped walnuts (or pecans).
- Divide batter evenly between prepared loaf pans.
- Bake 8-inch loaves for 50-60 minutes, or 9-inch loaf for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pans for 10 minutes.
- Run a knife or spatula around the edges of the loaves to loosen.
- Invert loaves onto a wire rack to cool completely.
- Once completely cooled, wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
24g
Fat
7g
Carbs
4g
