Betty Crocker Banana Bread
This Betty Crocker Banana Bread is moist, tender, and packed with classic flavor! Perfect for breakfast or a cozy snack, made with simple pantry ingredients.
Equipment
- 9x5 inch loaf pan
- Mixing Bowls
- Electric mixer or sturdy whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Fork or potato masher
Ingredients
- 1 1/4 cups granulated sugar for just the right amount of sweetness
- 1/2 cup unsalted butter softened (salted butter is fine too) – adds richness and moisture
- 2 large eggs bind everything together and give structure
- 1 1/2 cups mashed ripe bananas approximately 4-5 medium bananas – the star ingredient
- 1/2 cup buttermilk enhances moisture and tenderness
- 1 tsp vanilla extract adds warm, aromatic depth
- 2 1/2 cups all-purpose flour the base of the bread
- 1 tsp baking soda helps the bread rise
- 1 tsp salt balances sweetness and enhances flavor
- 1 cup chopped nuts or semi-sweet chocolate chips optional – for added texture and indulgence
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
- In a large mixing bowl, use an electric mixer or whisk to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is key to a tender crumb.
- Beat in the eggs one at a time, mixing well after each addition. The eggs help bind the ingredients and give the bread structure.
- Stir in the mashed bananas, buttermilk, and vanilla extract until everything is well combined. The bananas should be very ripe for maximum flavor and moisture.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures your leavening and salt are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep your bread light and tender.
- If you want some extra texture and flavor, fold in your choice of chopped nuts or semi-sweet chocolate chips now.
- Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and savor with your favorite spread or simply on its own.
Notes
- Use bananas that are very ripe with lots of brown spots for the best flavor and moistness.
- Don’t substitute the buttermilk with regular milk without adding an acid (like lemon juice) to mimic its acidity.
- If you prefer a less sweet bread, reduce the sugar to 1 cup, but keep in mind this will affect the texture slightly.
- Let the bread cool completely before slicing to prevent crumbling and to enhance flavor development.
- Freeze cooled bread wrapped tightly for up to 3 months for longer storage.