Best 4 Banana Bread From Betty Crocker Recipes
Banana bread is a moist and flavorful quick bread made with mashed bananas. It is a popular breakfast or snack food, and can also be served as a dessert. This article provides three different recipes for banana bread: a classic recipe, a chocolate chip recipe, and a streusel topping recipe. All three recipes are easy to follow and use simple ingredients that can be found at most grocery stores. The classic recipe is a basic banana bread recipe that is perfect for beginners. The chocolate chip recipe adds a delicious chocolatey flavor to the bread, and the streusel topping recipe gives the bread a crunchy, sweet topping. No matter which recipe you choose, you are sure to enjoy this delicious and versatile bread.
Here are our top 4 tried and tested recipes!
BANANA BREAD FROM BETTY CROCKER
This is the recipe I always use for banana bread. It is very forgiving and you can add more nuts, more bananas (just adjust the milk quantity so the batter has the consistency of muffin batter), and only need one bowl. I use walnuts usually, but pecans are good too and I usually use the cheap 'whole and pieces' nuts without chopping further.
Provided by Pam in the Kitchen
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the bananas in the mixer bowl and beat to mash them.
- Add all of the other ingredients and beat for 30 seconds (don't over-beat).
- Pour/scrape into a 9x5x3 pan with the bottom only greased.
- Bake at 350 for about 1 hour until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 576, Fat 20.4, SaturatedFat 3.2, Cholesterol 32.9, Sodium 777.5, Carbohydrate 90.5, Fiber 4.5, Sugar 40.5, Protein 11.3
BANANA BREAD (BETTY CROCKER'S COOKBOOK) RECIPE - (4/5)
Provided by á-47510
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Grease bottom only of loaf pan. Mix sugar and butter. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients and pour into pan. Bake loaf 55 to 60 minutes.
BETTY CROCKERS BANANA BREAD
Ok this one is from the original betterly crocker's cookbook. I'm always baking it for everyone and when I was away I didn't have my cookbook with me so I couldn't make it, since it's no where else online =) enjoy!!! makes one loaf of bread
Provided by aberzombiebeach1295
Categories Breads
Time 1h10m
Yield 1 loaf of bread, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease bottom of a 9x5x3 inch loaf pan. Mix sugar and butter in a medium bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 55 to 60 minutes; cool 5 minutes. Cool completely before slicing or it might fall apart and be difficult to slice into pieces.
- 120 calories per slice.
- DO NOT USE SELF RISING FLOUR (the baking soda and powder lets it rise on its own.
- wrap and refrigerate not longer than 1 week.
BANANA BREAD
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.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 10
Steps:
- 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. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender loaf of bread.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Mash the bananas well before adding them to the batter: This will help to distribute the banana flavor evenly throughout the bread.
- Do not overmix the batter: Overmixing can result in a tough, dense loaf of bread.
- Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.
- Let the bread cool completely before slicing and serving: This will help to prevent the bread from crumbling.
Conclusion:
Banana bread is a classic quick bread that is easy to make and always a crowd-pleaser. It is a great way to use up overripe bananas, and it can be enjoyed for breakfast, lunch, or snack.
There are many different variations of banana bread, so you can easily customize it to your own taste. For example, you can add chocolate chips, nuts, or dried fruit. You can also use different spices, such as cinnamon, nutmeg, or ginger, to add flavor to the bread.
No matter how you choose to make it, banana bread is a delicious and satisfying treat that is sure to be enjoyed by everyone.
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