banana bread
Best ever sweet banana bread - Great for gifts or to serve for the upcoming holidays. For a mouthwatering flavor combination, stir in 1/2 cup chocolate, peanut butter or butterscotch chips into the batter. Recipe courtesy of BETTY CROCKER
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
24 serving(s)
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
How To Make banana bread
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Step 1Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. (I used 1 loaf pan size.)
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Step 2Mix 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 (pan).
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Step 3Bake 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.
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Step 4TIP: If using self-rising flour, there is no need to add baking soda and salt. AND, if no buttermilk on hand, 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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