Betty Crocker Banana Bread Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter with an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in mashed bananas, buttermilk, and vanilla extract.
- Gradually add the flour mixture, mixing just until combined.
- Fold in chopped walnuts if using.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes until golden brown and a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then remove to wire rack to cool completely.
- Slice and serve warm or at room temperature.
Special Notes
This classic Betty Crocker banana bread recipe produces a moist, tender loaf with the perfect balance of sweetness and banana flavor. The combination of cinnamon and nutmeg adds warmth and depth to the bread. The buttermilk helps keep the bread moist and tender, while the ripe bananas provide natural sweetness and moisture. This recipe is perfect for using up overripe bananas and makes a great breakfast, snack, or dessert. The bread can be stored wrapped in plastic wrap at room temperature for up to 3 days or frozen for up to 3 months. The walnuts add texture and flavor, but can be omitted for a nut-free version.