Betty Crocker comes through again! Try this moist and flavorful Banana Bread for your next brunch or family get together.
Did you know that you can freeze your ripe bananas until you are ready to use them? Freeze them with the skin on – no need to wrap them. When you are ready to use the bananas, just defrost them in the microwave, remove the top of the banana peel, and expel the banana and the banana juice into a bowl (discard the peel).
1 1/4 cups sugar 1 teaspoon vanilla
1/2 cup butter or margarine, softened 2 1/2 cups all-purpose flour
2 eggs 1 teaspoon baking soda
1 1/2 cups mashed very ripe bananas (3 to 4 medium) 1 teaspoon salt
1/2 cup buttermilk 1 cup chopped nuts, if desired
- Move oven rack to low position so that tops of the pans will be in center of oven.
- Heat oven to 350°F.
- Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 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 pan(s).
- 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.
Food Mingle Blog Alternatives and Substitutions:
- You can use frozen bananas for this recipe (see note above).
- If you don’t have buttermilk, you can improvise by using a mix of 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup. Or substitute 1/2 cup plain yogurt.
Yield: 24 servings (1 large loaf or 2 smaller loaves)
Adapted From: Betty Crocker’s Cookbook, seventh printing, 1989 (Golden Press/NY, Western Publishing Company, Inc., Racing, WI).