BETTY CROCKER'S BANANA BREAD
Make and share this Betty Crocker's Banana Bread recipe from Food.com.
Provided by Celeste
Categories Breads
Time 3h15m
Yield 2 loaves, 48 serving(s)
Number Of Ingredients 10
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F.
- Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar and butter in large bowl.
- Stir in eggs until well blended.
- Add bananas, buttermilk, and vanilla.
- Beat until smooth.
- Stir in flour, baking soda and salt just until moistened.
- Stir in nuts.
- Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean.
- Cool 10 minutes.
- Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
- Cool completely, about 2 hours, before slicing.
- Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 86.2, Fat 3.7, SaturatedFat 1.5, Cholesterol 12.9, Sodium 116.5, Carbohydrate 12.1, Fiber 0.6, Sugar 6.1, Protein 1.6
BANANA BREAD FROM BETTY CROCKER
This is the recipe I always use for banana bread. It is very forgiving and you can add more nuts, more bananas (just adjust the milk quantity so the batter has the consistency of muffin batter), and only need one bowl. I use walnuts usually, but pecans are good too and I usually use the cheap 'whole and pieces' nuts without chopping further.
Provided by Pam in the Kitchen
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the bananas in the mixer bowl and beat to mash them.
- Add all of the other ingredients and beat for 30 seconds (don't over-beat).
- Pour/scrape into a 9x5x3 pan with the bottom only greased.
- Bake at 350 for about 1 hour until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 576, Fat 20.4, SaturatedFat 3.2, Cholesterol 32.9, Sodium 777.5, Carbohydrate 90.5, Fiber 4.5, Sugar 40.5, Protein 11.3
EASY CAKE-MIX BANANA BREAD
Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal touch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h25m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
- Select your favorite banana bread recipe variation from those below.
- In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
- Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.
Nutrition Facts : Calories 210, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 21 g, TransFat 0 g
VEGAN BANANA BREAD
Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is "just right" in every way.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
- In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 15 g, TransFat 0 g
BETTY CROCKER BLUEBERRY BANANA BREAD
Bisquick version of this favorite recipe for a very moist fruity snack bread. We even use it for dessert.
Provided by GrammaMikki
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
- Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
- Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
- Expert Tips: Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.
- Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.
BETTY CROCKERS BANANA BREAD
Ok this one is from the original betterly crocker's cookbook. I'm always baking it for everyone and when I was away I didn't have my cookbook with me so I couldn't make it, since it's no where else online =) enjoy!!! makes one loaf of bread
Provided by aberzombiebeach1295
Categories Breads
Time 1h10m
Yield 1 loaf of bread, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease bottom of a 9x5x3 inch loaf pan. Mix sugar and butter in a medium bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 55 to 60 minutes; cool 5 minutes. Cool completely before slicing or it might fall apart and be difficult to slice into pieces.
- 120 calories per slice.
- DO NOT USE SELF RISING FLOUR (the baking soda and powder lets it rise on its own.
- wrap and refrigerate not longer than 1 week.
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