This Betty Crocker banana bread recipe is the best banana bread recipe! It is moist and flavorful without being too dense or too fluffy. It’s right in the middle! It reminds me of my childhood and will bring you back to yours too.
If you love light and fluffy banana bread then you’ll want to check out my very popular light and fluffy banana bread recipe. If you like your banana bread a bit more dense (but not too dense) then stay right here because this Betty Crocker banana bread recipe is an oldie but a goodie. If you are more of a berry person then don’t miss out on this raspberry bread recipe. It’s divine!
Betty Crocker Banana Bread
When I was little my mom had the iconic red Betty Crocker cookbook and that housed not only this amazing recipe, but many other staples too, such as the Betty Crocker pancakes we made on an old pizza griddle. This recipe takes me back to that red book and a time when life was simple and food created memories.
If you’ve been longing to revisit your favorite banana bread from your childhood then look no further because this is it. Every mom in the 80’s had that red cookbook in their cupboard and it’s likely your mom made this recipe too!
Betty Crocker Banana Nut Bread
There are two ways to make this banana bread. With nuts or without! We are split in our house so we make two loaves, one of each!
This recipe uses basic ingredients:
- sugar
- butter
- eggs
- over-ripe bananas
- buttermilk (regular milk will work too!)
- vanilla – real vanilla of course, never imitation
- flour
- baking soda
- salt – we recommend sea salt
- nuts (optional) – we love pecans or walnuts in ours!
How To Make Banana Nut Bread (Or No Nuts!)
Preheat your oven before you begin. (Scroll down to see full recipe for oven temp, amounts, etc)
This recipe makes 2 loaves of banana bread so you’ll need to grease two pans with butter or cooking spray.
Then use a stand mixer or hand mixer to beat together sugar and butter in a large bowl.
Then add eggs, bananas, buttermilk and vanilla and beat until smooth.
Stir in the flour, baking soda and salt until well moistened.
Now is when you will add the nuts! If you want to do what we do and make one loaf with nuts and one loaf without nuts simply divide the batter in half and put half the batter in one loaf pan and then add nuts to the bowl with the remaining batter and mix in. Pour the remaining half of the batter into the other loaf pan.
How Many Bananas For Banana Bread?
You’ll typically use 2 large bananas or 3 average size bananas to make banana bread.
How Ripe Should Bananas Be For Banana Bread?
You’ll want over-ripe bananas for banana bread. Dark brown or even black bananas are best. At this stage, they have ripened beyond how most people like to eat them which makes them mushy and very sweet.
How Long To Bake Banana Bread
If you have 8″ loaf pans the banana bread will take approximately 1 hour to cook at 350 degrees F.
If you used 9″ loaf pans the banana bread will take approximately 1 hour 15 minutes to cook at 350 degrees F.
Bake until a toothpick inserted in the center of the loaf comes out clean.
After you remove it from the oven be sure to allow it to cool for about 10 minutes on a wire rack before you attempt to remove it from the loaf pan. If you remove it immediately it will likely break apart.
After allowing the banana bread to cool in the pans for 10 minutes, then loosen the sides by running a knife along the edges. Flip the loaf pan over and lightly tap on the bottom to help loosen it. Allow to fully cool and then slice the banana bread for serving.
How To Store Banana Bread
You should wrap the banana bread tightly and store it at room temperature for up to 4 days.
Alternatively, you can refrigerate it for up to 10 days.
If your family is anything like mine, the banana bread won’t hang around for more than 24 hours. In this case, I just toss a tea towel over the loaf of banana bread on the cutting board. It’s enough to keep the moisture in for 24 hours and then it’s gone by then anyway!
How Long Does Banana Bread Last?
Banana bread will last 4 days at room temperature if properly wrapped. It will last 10 days in the fridge (wrapped). You can also freeze banana bread and it will last at least 6 months in the freezer.
How To Freeze Banana Bread
To freeze banana bread simply wrap the loaf (unsliced) in plastic wrap and then in foil. Freeze for up to 6 months. To serve, thaw at room temperature and then slice.
Print Banana Bread Recipe
Banana Bread Recipe
Ingredients
- 1 1/4 cup sugar
- 1/2 cup butter softened
- 2 large eggs
- 1 1/2 cups mashed bananas very ripe (about 3 medium bananas)
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped nuts optional
Instructions
- Preheat oven to 350 degrees F. Move oven rack to lowest position so loaves will be in the middle.
- Grease two loaf pans with butter or cooking spray.
- Using a stand mixer or hand mixer, beat together sugar and butter in a large bowl. Stir in eggs until mixed. Add bananas, buttermilk and vanilla. Mix until combined. Stir in flour, baking soda and salt until moistened. Stir in nuts.
- Divide batter evenly between two loaf pans.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack before removing from the loaf pans. Allow to fully cool before slicing.
- Wrap tightly and store at room temperature for up to 4 days or for 10 days in the fridge. Loaves may also be frozen for up to 6 months.
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I have not had banana bread in so long. But after seeing this post, I will have to make one with your Betty Crocker recipe. Looks so good. Thanks for sharing.