Banana Bread Recipe Betty Crocker
This Banana Bread Recipe Betty Crocker is a classic, foolproof way to make soft, moist, and flavorful banana bread. Made with ripe bananas, butter, sugar, eggs, flour, and a hint of vanilla, this easy-to-follow recipe ensures a delicious homemade treat.
Equipment
- Mixing bowls One large bowl for wet ingredients and one for dry ingredients.
- Measuring Cups & Spoons For accurate ingredient measurements.
- Whisk or Hand Mixer To blend the wet ingredients smoothly.
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mix wet ingredients – cream butter and sugar, then add eggs, mashed bananas, milk, and vanilla.
- Combine dry ingredients – whisk flour, baking soda, and salt, then fold into the wet mixture.
- Pour batter into the prepared pan and bake for 50-60 minutes, until a toothpick comes out clean.
- Cool & serve – let the bread cool for 10 minutes in the pan, then transfer to a wire rack before slicing.
Notes
- Use Overripe Bananas 🍌 – The riper the bananas, the sweeter and more flavorful your bread will be. Brown spots or even blackened peels are ideal.
- Don’t Overmix – Stir the batter just until combined to keep the bread soft and fluffy. Overmixing makes it dense.
- Check for Doneness – Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready!
- Adjust Sweetness – Reduce sugar slightly if using extra-sweet bananas or add honey/maple syrup for a natural touch.
- Enhance Flavor – Try adding cinnamon, nutmeg, or vanilla for extra depth.
- Storage Tips – Store at room temperature for 2-3 days, in the fridge for a week, or freeze slices for up to 3 months.
- Make it Healthier – Swap white flour for whole wheat flour, use Greek yogurt instead of butter, or add chia/flaxseeds for extra nutrients.