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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
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Make With
Gold Medal Flour
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-
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.
-
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.
-
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.
-
Serve with butter, if desired. Tightly wrap bread and store at room temperature up to 4 days, or refrigerate up to 10 days.
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70
Calories
2 g
Total Fat
1 g
Protein
12 g
Total Carbohydrate
Nutrition Facts
Serving Size:
1 Slice
- Calories
- 70
- Calories from Fat
- 20
- Total Fat
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 95 mg
- Potassium
- 40 mg
- Total Carbohydrate
- 12 g
- Protein
- 1 g
- 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.
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Tips from the Betty Crocker Kitchens
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With bananas, flour, sugar, eggs, and butter as its primary ingredients, making a loaf of banana bread is a straightforward and rewarding process that can be made with ingredients you’re likely to already have on hand.\u003c/p\u003e \n\u003cp\u003eJust as no two bakers are the same, your banana bread doesn\u0027t have to be either. One of the joys of baking a loaf from scratch is the freedom to personalize it.\u003c/p\u003e \n\u003cp\u003eWhile banana nut bread is a go-to variation to basic banana bread, there are loads of add-in options you can use to make your banana bread recipe your own. You can add chocolate chips, spices, like cinnamon or nutmeg, or experiment with different flours and sweeteners to make a loaf that truly suits your taste.\u003c/p\u003e \n\u003cp\u003eBut baking banana bread is not only about the end result. It\u0027s about the process—the blend of sweet, warm aromas filling your kitchen and the satisfaction that comes from making something out of love and care in your own home. It\u0027s a nostalgic tradition you share with the people who matter most.\u003c/p\u003e \n\u003cp\u003eSo, heat your oven, pick out your ripest bananas, and break out your mixing bowl and loaf pan. It’s time to make some banana bread! 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Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. ","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/Yilk9jVzQWeEllMt0HuUDw_webp_base.webp?v=933d3ec8\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Serve with butter, if desired. Tightly wrap bread and store at room temperature up to 4 days, or refrigerate up to 10 days. ","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/bSO_iZE_SXigAQWNiFlbzw_webp_base.webp?v=5594163f\u0026t=51a43a57af4046789e5a7f20567b1195"}],"tips":[{"title":"","description":"Tap into the joy of baking with this adaptable Banana Bread recipe, celebrating simplicity, personalization, and the comfort of homemade treats.","category":"Rich Snippet"},{"title":"","description":"For this classic Banana Bread recipe, store peeled, overly ripe bananas in the freezer until you have enough to make bread. Thaw in the refrigerator before mashing.","category":"Recipe/Ingredient Facts"},{"title":"","description":"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.","category":"Techniques"},{"title":"","description":"Don\u0027t 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.","category":"Variation"},{"title":"","description":"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.","category":"Substitution"},{"title":"","description":"Recipe meets Kitchen Tested criteria. Reviewed as part of project MSO-5941 BC Audit 200 recipes","category":"Kitchen Tested"}],"kitchenTips":[{"title":"","description":"For this classic Banana Bread recipe, store peeled, overly ripe bananas in the freezer until you have enough to make bread. Thaw in the refrigerator before mashing.","category":"Recipe/Ingredient Facts"},{"title":"","description":"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.","category":"Techniques"},{"title":"","description":"Don\u0027t 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). 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It took enterprising home cooks a few years to realize the baking potential of starchy, sweet bananas in quick breads, but soon there were many versions of homemade banana bread and banana nut bread featured in popular magazines and cookbooks.\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eThe Rise of Banana Bread\u003c/h3\u003e\u003c/b\u003e\n\u003cp\u003eEvery decade the world has changed, and those changes have been reflected in our cooking, and homemade banana bread is no exception.\u003c/p\u003e \n\u003cp\u003eDue to the Depression households didn’t want to waste anything, even a “rotten” banana. By the early 1930s, you could find a banana bread recipe—using very ripe mashed bananas as the main ingredient—in many cookbooks.\u003c/p\u003e \n\u003cp\u003eAfter the Depression, the start of WWII brought about food rations and introduced buttermilk, a less expensive option than regular milk, to banana bread. The 1950’s brought moms back into the kitchen in full force and \u0022Betty Crocker\u0027s Picture Cookbook,\u0022 gave them the Banana-Nut Loaf, a low-fat, low-sugar recipe that fed a crowd.\u003c/p\u003e \n\u003cp\u003eIn the 60’s and 70’s we all learned more about healthy eating, and the vegetarian-based Moosewood Cookbook gave us a dense, flat loaf studded with sesame seeds.\u003c/p\u003e \n\u003cp\u003eThe next two decades brought bold flavors, like spices and different flours to our classic banana bread. In the last twenty years, specialized diets have come into the forefront, and we’ve all learned much more about gluten-free and paleo banana bread recipes.\u003c/p\u003e","category":"SEO Content_1"},{"title":"How To Make Banana Bread","description":"\u003cp\u003eThis homemade banana bread recipe is so easy to put together. The exact steps are found below, but here’s the scoop on how this classic banana bread comes together.\u003cp\u003e \n\u003ch3\u003e\u003cb\u003eCombine the Wet Ingredients\u003c/h3\u003e\u003c/b\u003e \n\u003cp\u003eStart by mixing together the softened butter and sugar. Next add the ripened bananas, buttermilk, and vanilla. Look for bananas that are too squishy and soft to enjoy eating on their own. The darker the banana the sweeter the flavor.\u003c/p\u003e \n\u003ch3\u003e\u003cb\u003eMix in the Dry Ingredients\u003c/h3\u003e\u003c/b\u003e \n\u003cp\u003eMix in the dry ingredients, including nuts or other mix-ins you might have opted for, then mix until moist. The batter will be thick, so you’ll need to spoon it into the greased loaf pans.\u003c/p\u003e \n\u003ch3\u003e\u003cb\u003eBake\u003c/h3\u003e\u003c/b\u003e \n\u003cp\u003eBake the loaves until a toothpick inserted into the center of your banana breads comes out clean and your home smells like your favorite bakeshop.\u003c/p\u003e","category":"SEO Content_2"},{"title":"Storing Your Banana Bread","description":"\u003cp\u003eMoist banana bread is ideal for anyone looking for a make-ahead banana bread recipe, because it keeps well in both the refrigerator and the freezer.\u003c/p\u003e \n\u003cp\u003eTo make-ahead, cool the homemade banana bread completely on a cooling rack. Once the loaves are cool, wrap them tightly in plastic wrap. They will store well in the refrigerator for up to 1 week. To freeze the loaves, wrap tightly in plastic wrap, then place them in resealable freezer plastic bags and freeze for up to 3 months. 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