Banana Bread

Banana Bread

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

Prep Time

15

Minutes

Total Time

2:30

Hrs:Mins

Makes

2

loaves

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
  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.
Makes 2 loaves (12 slices each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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.
Variation
Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for mouthwatering flavor combinations.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt.
How-To
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.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 70
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 15 mg;
  • Sodium 95 mg;
  • Total Carbohydrate 12 g
    • (Dietary Fiber 0g,
  • Protein 1 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.