Banana Bread Recipe

 Prep time: 5 minutes

 Cook time: 1 hour
 Yield: Makes one loaf

Ingredients

 3 or 4 ripe bananas, smashed

 1/3 cup melted butter
 1 cup sugar (can easily reduce to 3/4 cup)
 1 egg, beaten
 1 teaspoon vanilla
 1 teaspoon baking soda
 Pinch of salt
 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden
spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar,
egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the
flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on
a rack. Remove from pan and slice to serve.

Ingredients

1 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs
one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In
another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry
ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick
inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes.
Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream

 Prep Time 15 min

 Total Time 2 hr 30 min
 Servings 24

Ingredients RECETA DE BETTY CROCKER

1 1/4
cups sugar
1/2
cup butter or margarine, 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

Directions

 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.

Expert Tips

Mini Banana Breads make great gifts! To make, grease bottoms only of 10 miniature
loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each).
Bake 30 to 35 minutes.

Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for
mouthwatering flavor combinations.

Rise to the occasion! If using self-rising flour, there is no need to add baking soda and
salt.

No buttermilk on hand? In an emergency, you can mix 1 1/2 teaspoons lemon juice or
white vinegar and enough milk to make 1/2 cup. Or substitute 1/2 cup plain yogurt.