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Banana Bread

Banana Bread
  • Prep 15 min
  • Total 2 hr 30 min
  • Servings 24
This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that’s ever been printed, and it's no surprise! It’s a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
By Betty Crocker Kitchens
Updated March 29, 2021
Make With
Make With
Gold Medal Flour

Ingredients

  • 1 1/4 cups sugar
  • 1/2 cup butter, 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

Steps

  • 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.

  • For this classic Banana Bread recipe, store overly-ripe bananas in the freezer until you have enough to make bread.
  • Cut up thick slices of the Banana Bread and freeze them for a lunch box treat or for an on-the-go breakfast, toasted and spread with peanut or almond butter.
  • No buttermilk on hand for this Banana Bread recipe? Make your own “clabbered” or sour milk: stir in 1 1/2 teaspoons lemon juice or cider vinegar into 1/2 cup milk.
  • Don't want to make an entire loaf of Banana Bread? Go mini! 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.
  • Mix up the nuts you use in this classic Banana Bread recipe or substitute other types of baking ingredients, like mini chocolate chips or dried fruit like cranberries, cherries or chopped dates.

Nutrition Facts

Serving Size: 1 Slice
Calories
70
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
15 mg
Sodium
95 mg
Potassium
40 mg
Total Carbohydrate
12 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.

  • Once upon a time, very few Americans had ever seen a banana, much less eaten one. The 1876 Centennial Exposition in Philadelphia, with a 40-acre display of tropical plants, including banana trees. During the exposition, individual tinfoil wrapped bananas were sold for the princely sum of ten cents. By the turn of the century, refrigerated steamships and railway cars were bringing bananas to all parts of North America. It took enterprising home cooks a few years more to realize the baking potential of starchy, sweet bananas in quick breads, but soon there were many versions of banana bread and banana nut bread featured in popular magazines and cookbooks. When you’re ready to get started, follow this step-by-step guide to making banana bread. Remember that easy does it when you’re mixing dry ingredients into wet--the batter should be stirred just until the dry ingredients are moistened. Try more variations on the classic banana bread recipe.
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