Betty Crocker's Banana Bread

READY IN: 3hrs 15mins
Recipe by Celeste

Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.

Top Review by Busy Lindsay

Delicious banana bread. The one I made in the 8in pan came out perfect. It was moist on the inside and a little crunchy on the outside. The 9in pan I left in longer as the instructions state (I have a Betty Crocker cookbook and it says to do the same thing), but that one came out a little overdone and burnt on the bottom, so I think I'll tun the heat off and place it on a higher rack for the last 15 minutes.

Ingredients Nutrition


  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F.
  2. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
  3. Mix sugar and butter in large bowl.
  4. Stir in eggs until well blended.
  5. Add bananas, buttermilk, and vanilla.
  6. Beat until smooth.
  7. Stir in flour, baking soda and salt just until moistened.
  8. Stir in nuts.
  9. Pour into pans.
  10. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean.
  11. Cool 10 minutes.
  12. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
  13. Cool completely, about 2 hours, before slicing.
  14. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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