Banana Bread Betty Crocker Recipe Recipe 455

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BANANA BREAD (BETTY CROCKER'S COOKBOOK) RECIPE - (4/5)



Banana Bread (Betty Crocker's cookbook) Recipe - (4/5) image

Provided by á-47510

Number Of Ingredients 10

1 cup sugar
1/3 cup butter softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1 2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped walnuts (optional)

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.

VEGAN BANANA BREAD



Vegan Banana Bread image

Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is "just right" in every way.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 16

Number Of Ingredients 10

1 cup organic granulated sugar
1 1/2 cups mashed ripe bananas (3 medium)
1/2 cup refined coconut oil, melted
1 teaspoon vanilla
1/4 cup unsweetened vanilla almond milk or soymilk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
  • In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
  • Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 15 g, TransFat 0 g

CINNAMON-SPICE BANANA BREAD



Cinnamon-Spice Banana Bread image

Treat your family to this delicious banana bread that's flavored with cinnamon and pumpkin pie spice.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 12h

Yield 12

Number Of Ingredients 14

Nonstick cooking spray
1 cup Gold Medal™ all-purpose flour
1/2 cup Gold Medal™ white whole wheat flour or whole wheat flour
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup mashed bananas (2 to 3 medium)
3/4 cup packed brown sugar
1/4 cup fat-free milk
2 egg whites
2 tablespoons canola oil
1/4 cup chopped walnuts, toasted (optional)

Steps:

  • Preheat oven to 350° F. Lightly coat the bottom and about 1/2 inch up the sides of an 8 x 4 x 2-inch loaf pan with nonstick cooking spray; set aside.
  • In a large bowl stir together all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon. Make a well in the center of the flour mixture; set aside.
  • In a medium bowl combine mashed bananas, brown sugar, milk, egg whites, and oil. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). If desired, fold in 2 tablespoons of the walnuts. Spoon batter into prepared loaf pan. If desired, sprinkle with the remaining 2 tablespoons walnuts.
  • Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool on wire rack. Wrap and store overnight before slicing.

Nutrition Facts : Calories 150, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 16 g, TransFat 0 g

BETTY CROCKERS BANANA BREAD



Betty Crockers Banana Bread image

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

1 cup sugar
1/3 cup butter, softened (about 5 and 1/3 tbsp)
2 eggs
1 1/2 cups of ripe bananas (about 3-4 ripe bananas)
1/3 cup water
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup of chopped nuts (optional)

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.

EASY CAKE-MIX BANANA BREAD



Easy Cake-Mix Banana Bread image

Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal touch.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 3h25m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ cake mix (choose cake mix flavor from recipe variations below)
1/3 cup oil
3 eggs
1 1/2 cups mashed bananas (3 to 4 medium)
Additional ingredients as required for variations below

Steps:

  • Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
  • Select your favorite banana bread recipe variation from those below.
  • In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
  • Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.

Nutrition Facts : Calories 210, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 21 g, TransFat 0 g

BETTY CROCKER'S BANANA BREAD



Betty Crocker's Banana Bread image

Make and share this Betty Crocker's Banana Bread recipe from Food.com.

Provided by Celeste

Categories     Breads

Time 3h15m

Yield 2 loaves, 48 serving(s)

Number Of Ingredients 10

1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped nuts, if desired
1 teaspoon salt

Steps:

  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees 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 86.2, Fat 3.7, SaturatedFat 1.5, Cholesterol 12.9, Sodium 116.5, Carbohydrate 12.1, Fiber 0.6, Sugar 6.1, Protein 1.6

BANANA BREAD FROM BETTY CROCKER



Banana Bread from Betty Crocker image

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

2 -3 medium bananas
2 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons olive oil or 3 tablespoons soft butter
1/3 cup milk
1 egg
1 cup chopped nuts

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

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