This is the iconic Betty Crocker banana bread recipe we all grew up loving. It will take you back to home. Not too dense, not too fluffy, just right. Make it with nuts or without!
Course Bread
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 2loaves
Author Sarah
Ingredients
1 1/4cupsugar
1/2cupbuttersoftened
2largeeggs
1 1/2 cupsmashed bananas very ripe (about 3 medium bananas)
1/2cupbuttermilk
1tspvanilla
2 1/2 cupsflour
1tspbaking soda
1tspsalt
1cupchopped nutsoptional
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.