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Banana Bread

Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.

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( 786 Ratings)

786 Ratings

5 Stars 77%

4 Stars 13%

3 Stars

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1 Stars

Member Reviews ( 318 )

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Prep Time 15 min
Total Time 2 hr 30 min
Servings 24

Ingredients

1 1/4: cups sugar

1/2: cup butter or margarine, softened

2: eggs

1 1/2: cups mashed very ripe bananas (3 to 4 medium)

1/2: cup buttermilk

1: teaspoon vanilla

2 1/2: cups Gold Medal® all-purpose flour

1: teaspoon baking soda

1: teaspoon salt

1: cup chopped nuts, if desired

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Directions

1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2 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.
3 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.

EXPERT TIPS

Expert Tips

Mini Banana Breads make great gifts! To make, grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes.

Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for mouthwatering flavor combinations.

Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt.

No buttermilk on hand? In an emergency, you can mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup. Or substitute 1/2 cup plain yogurt.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 70
Calories from Fat: 20 ),

% Daily Value

Total Fat: 2 g; 2 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 95 mg; 95 %;
Total Carbohydrate: 12 g; 12 %
(Dietary Fiber 0g 0% ),
Protein: 1 g; 1 %

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1 Starch;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 318 Reviews View All

Posted 5/6/2013 12:46:03 PM REPORT ABUSE Jenell_Lizarraga said:

Rating:

Love this bread! So moist! Used banana yogurt in place of the buttermilk, not sure how much this improved the recipe, however I know the next time I will do the same. This will be my ONLY Banana Bread recipe going forward!!

This reply was: Helpful Inspiring

Posted 5/3/2013 10:53:09 AM REPORT ABUSE bcrsr said:

Rating:

After using my original Betty Crocker Banana Bread recipe from the first cookbook I ever had....over 45 years ago....I tried this recipe and just love it. Hello to my "NEW" and favorite banana nut bread...my family and friends agree.

This reply was: Helpful Inspiring

Posted 4/19/2013 4:02:41 PM REPORT ABUSE kgkate1 said:

Rating:

I have tried a lot of different recipes for Banana Bread over the years and this is the best. No need to test any more Banana Bread Recipes. Truly a winner.

This reply was: Helpful Inspiring