Bettys Banana Bread With Oil Butter Free Recipes

BANANA BREAD WITH OIL (NO BUTTER BANANA BREAD)

Steps:

• Preheat oven to 325 degrees F.
• Mash bananas with a fork.
• Lightly beat eggs.
• Stir eggs, bananas and vegetable oil together.
• Mix in remaining ingredients. Stir until the batter is fully mixed.
• Optional - If you want to enhance this "basic" no butter banana bread, you can stir in a cup of your family's favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter.
• Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
• Bake in the oven for 65-70 minutes or until golden brown.
• Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.

BANANA BREAD

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.

BETTYE'S BEST BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour two 8 1/2-by-4 1/2 inch loaf pans.
• Combine flour, salt, and baking soda.
• Cream together butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add flour mixture and buttermilk alternately.
• Beat batter 2-3 minutes.
• Stir in vanilla, nuts, and bananas.
• Spoon into loaf pans.
• Bake about 50 minutes, or until a toothpick can be inserted and pulled out clean.
• Cool before adding glaze.
• For the glaze, stir confectioners' sugar and lemon juiice until smooth.
• Pour over cooled loaves.

BETTY CROCKERS BANANA BREAD

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 BROWN BETTY

Steps:

• In a large skillet, combine 1/4 cup orange juice, sugar and butter. Cook and stir over medium heat until light caramel in color, about 3 minutes. Remove from the heat. Add bananas and stir gently to combine. , Spoon half of banana mixture into six 6-oz. ramekins or custard cups coated with cooking spray. Sprinkle each with 1 tablespoon bread crumbs. Top with remaining banana mixture. Spoon 2 tablespoons remaining orange juice over each. , In a small bowl, combine the oats, brown sugar, orange zest, cinnamon and salt; cut in butter until mixture resembles coarse crumbs. Sprinkle over bananas. , Place ramekins in a 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.