Saturday, June 9, 2012

Aunt Betty's Banana bread recipe

Gotta love Aunt Betty Crocker for a quick and easy bread recipe!!

I didn't take many pics this time...
I have made this since this particular time, check back in 2 days for more pics.

1 1/4
cups sugar
cup butter or margarine, softened
1 1/2
cups mashed very ripe bananas (3 to 4 medium)
cup buttermilk
teaspoon vanilla
2 1/2
cups Gold Medal® all-purpose flour
teaspoon baking soda
teaspoon salt
cup chopped nuts, if desired
**I did not use nuts-I used chocolate chips. Next time I want to add the pack I have with Milk Chocolate and Peanut butter chips. 

  1. 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.
  2. 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.
  3. 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.
Makes 2 loaves (12 slices each)

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