Menu
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Banana Breads and More

By Betty Crocker Kitchens
Created January 12, 2017
Turn ripe bananas or leftover cranberries into delicious quick bread loaves that are great for snacks, gifts for neighbors, or breakfast on the run!
Banana Breads and More

Follow these guidelines for a delicious and foolproof quick bread every time:

  • Use the loaf pan size specified in the recipe.
  • To bake loaves with gently rounded tops and no “lipping” at the edges, spray or grease only the bottoms of loaf pans.
  • Measure ingredients carefully to avoid coarse or crumbly texture and dryness.
  • Chop or shred fruits, vegetables, and nuts before starting the batter so that batter does not stiffen.
  • Keep the loaf light and allow heat to bake the bread all the way through by using the amount of fruits and/or vegetables specified in the recipe.
  • Mix quick breads easily by hand with a wooden spoon or spatula. Most recipes don’t require an electric mixer.
  • Lengthwise cracks are okay along the top of the bread.
  • Cool quick bread completely before slicing. Cutting while warm causes crumbling. For easiest cutting, store bread, tightly covered, for 24 hours.
  • Use a sharp, thin-bladed knife and a light sawing motion to cut cleanly through the loaf.
  • After cooling, wrap loaves tightly and store in the refrigerator for up to one week or in the freezer for up to 3 months