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Banana Bread

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

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( 789 Ratings)

789 Ratings

5 Stars 77%

4 Stars 13%

3 Stars 4%

2 Stars 2%

1 Stars 3%

Member Reviews ( 322 )
51427396-6764-4b0a-a73a-78c683c703d2
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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

Be the first to review this recipe!
1 - 3 of 322 Reviews View All
Posted 6/16/2013 8:34:16 PM REPORT ABUSE dgcoldwell said:
Rating:
This is a pretty good recipe. I needed to use up some bananas which I had frozen. They were overtaking my freezer! I doubled the recipe which yielded 2 loaves and a dozen muffins. I made my own buttermilk, instead of buying it. It worked well. Adding a few additional ingredients made this recipe even better. I grated 3 fresh carrots, and used about 1 cup of raisins. Also I used about a cup of walnuts, as the recipe suggested. The muffins needed to bake for about 20 minutes. I have an insulated muffin pan. The cooking time may vary for a regular muffin pan. Also, the baking time for my 9 x 5 loaf pans, which are also insulated, was only 1 hour, instead of 1 1/4 hours as the recipe states. It may be because they are insulated. It was moist and not too sweet. Also, the list of ingredients, with the exception of buttermilk, are pretty common to most households, so you might get away with running to the grocery store! Thumbs up Betty Crocker!
This reply was: Helpful  Inspiring
Posted 5/31/2013 5:30:18 AM REPORT ABUSE rjsinc1952 said:
Rating:
A great way to use over ripe bannas. Delicious with morning coffee
This reply was: Helpful  Inspiring
Posted 5/30/2013 3:50:45 PM REPORT ABUSE Reinger said:
Rating:
This was easy to prepare and went well with apple butter!
This reply was: Helpful  Inspiring
1 - 3 of 322 Reviews View All

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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