Crater Banana Bread Recipes

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BANANA CRATER CAKE (LIGHTENED UP VERSION)



Banana Crater Cake (Lightened up Version) image

Make and share this Banana Crater Cake (Lightened up Version) recipe from Food.com.

Provided by email_wanda

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

1/2 cup butter
1/2 cup canola oil
1 1/4 cups sugar
2 eggs, beaten
1 teaspoon vanilla
4 medium bananas, mashed
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup plain yogurt or 1 cup light sour cream
1 teaspoon cinnamon
1/2 cup brown sugar
1 cup chocolate chips

Steps:

  • Cream together butter, oil and sugar.
  • Add beaten eggs and beat until smooth.
  • Add vanilla and mashed bananas. Mix until smooth.
  • Sift flour, baking soda, baking powder and 1 tsp cinnamon and blend well.
  • Add dry ingredients to banana mixture, alternating with yogurt, ending with dry ingredients.
  • Pour half the batter into a greased or parchment paper lined 9" x 13" pan.
  • Combine cinnamon and brown sugar. Sprinkle half of mixture over the batter in pan.
  • Top with half the chocolate chips.
  • Repeat layers.
  • Bake at 350 F for 45 to 50 minutes.

Nutrition Facts : Calories 373.6, Fat 17.3, SaturatedFat 6.6, Cholesterol 43.7, Sodium 264.5, Carbohydrate 53.7, Fiber 3.6, Sugar 32.4, Protein 5

BANANA BREAD



Banana Bread image

This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that's ever been printed, and it's no surprise! It's a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 24

Number Of Ingredients 10

1 1/4 cups sugar
1/2 cup butter, 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 Gold Medal™ All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

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.

Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg

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