Discover a true kitchen classic with this beloved Betty Crocker banana nut bread recipe. It’s known for its incredibly moist crumb and delightful flavor, making it a timeless treat. Perfect for transforming those extra-ripe bananas on your counter into a delicious loaf, this recipe is designed for sharing. Follow our simple, step-by-step guide to achieve consistently perfect results every time.
Why You’ll Love This Betty Crocker Banana Nut Bread Recipe
This easy-to-follow Betty Crocker banana nut bread recipe is a favorite for many reasons.
- It’s incredibly easy and foolproof, making it perfect for bakers of all skill levels, from beginners to seasoned pros.
- You’ll achieve a wonderfully moist and tender texture that practically melts in your mouth with every slice.
- The recipe is highly customizable, allowing you to add various mix-ins like chocolate chips or dried fruit.
- It offers a deeply comforting and nostalgic flavor, reminiscent of homemade goodness.
- This recipe yields a generous batch, making it perfect for sharing with family and friends or enjoying throughout the week.
Ingredients for Betty Crocker Banana Nut Bread
Creating the perfect Betty Crocker banana nut bread recipe begins with fresh, quality ingredients.
- Very ripe bananas: 3 to 4 (about 1 1/2 cups mashed). Look for bananas with plenty of brown spots!
- Granulated sugar: 1 1/4 cups.
- Salted butter: 1/2 cup, softened.
- Large eggs: 2.
- Buttermilk: 1/2 cup.
- Vanilla extract: 1 teaspoon.
- Gold Medal™ All-Purpose Flour: 2 1/2 cups.
- Baking soda: 1 teaspoon.
- Salt: 1 teaspoon.
- Chopped nuts: 1 cup (walnuts or pecans), if desired.
- Softened butter for serving, if desired.
Notes & Substitutions
You can easily adapt this classic banana bread.
- Bananas: For quick ripening, place bananas in a brown paper bag for a day or two. You can also use frozen bananas; simply thaw them completely and drain any excess liquid before mashing.
- Buttermilk: No buttermilk? No problem! Make a DIY substitute by adding 1/2 tablespoon of lemon juice or white vinegar to a 1/2-cup measuring cup, then fill the rest with regular milk. Let it sit for 5 minutes until it curdles slightly. Plain yogurt or sour cream also works as a direct substitute.
- Butter: Ensure your butter is properly softened to room temperature. This allows it to cream beautifully with the sugar, creating a light, airy base for your loaf.
- Nuts: Walnuts and pecans are traditional choices, but feel free to experiment. You can also add chocolate chips, dried cranberries, or shredded coconut for different flavors.
Equipment
Gathering your tools before you begin makes baking smooth and enjoyable. You will need:
- Loaf pan(s): One 9×5-inch or two 8×4-inch pans.
- Large mixing bowl.
- Electric hand mixer.
- Dry measuring cups and spoons.
- Fork or potato masher.
- Rubber spatula or spoon.
- Wire cooling rack.
- Dinner knife.
Step-by-Step Instructions for Betty Crocker Banana Nut Bread
Follow these clear steps to bake a delicious Betty Crocker banana nut bread recipe perfectly every time. This straightforward process ensures a delightful, moist loaf that your family will adore.
- Prepare oven and pans: Move your oven rack to a low position so the tops of your pans will be in the center of the oven. Heat the oven to 350°F. Grease only the bottoms of your loaf pans. For an 8 1/2×4 1/2×2 1/2-inch pan, grease two. If using a 9x5x3-inch pan, grease one. Make sure to leave the sides ungreased; this allows the batter to climb and rise properly.
- Mash bananas: Peel your very ripe bananas, break them into pieces, and place them in a medium bowl. Use a fork or potato masher to mash them until smooth. You need about 1 1/2 cups of mashed banana for this recipe.
- Cream butter and sugar: In a large bowl, combine the granulated sugar and softened butter. Beat them with an electric mixer on medium speed until the mixture is light, fluffy, and thoroughly mixed. Remember to scrape down the side of the bowl occasionally to ensure everything is incorporated.
- Add wet ingredients: Crack the two large eggs into the butter-sugar mixture and beat until smooth and thoroughly blended. Next, add the 1 1/2 cups of mashed bananas, buttermilk, and vanilla extract. Continue to beat with the mixer until all the wet ingredients are smoothly combined.
- Gently mix dry ingredients: With a rubber spatula or large spoon, gently stir in the Gold Medal™ All-Purpose Flour, baking soda, and salt. Mix just until moistened. It is perfectly fine if there are still a few small lumps and visible streaks of flour; overmixing can lead to a tough loaf.
- Fold in nuts: If you’re using nuts, gently fold in the chopped walnuts or pecans. Distribute them evenly throughout the batter without overmixing.
- Pour and bake: Pour the banana bread batter evenly into your prepared loaf pan(s). Bake the 8-inch loaves for about 1 hour, or a single 9-inch loaf for approximately 1 hour and 15 minutes. The bread is done when a wooden toothpick inserted into the center comes out clean.
- Cool properly: Once baked, cool the loaf or loaves in the pan(s) on a wire cooling rack for 10 minutes. After 10 minutes, use a dinner knife to gently loosen the sides of the bread from the pan. Carefully invert the pan onto your hand (protected by an oven mitt) and tap the bottom to release the loaf. Place the loaf top-side up on the cooling rack to cool completely, which takes about 2 hours, before slicing.
- Serve: Slice your delicious banana nut bread and serve. It’s wonderful on its own or with a pat of extra softened butter.
Pro Tips & Troubleshooting
Mastering this Betty Crocker banana nut bread recipe is easy with a few simple tricks.
- Prevent dense bread: Avoid overmixing the batter after adding the flour. Mix only until the dry ingredients are just moistened; a few lumps are perfectly acceptable. Research indicates that overmixing develops gluten, which results in a tough, dense loaf.
- Maximize flavor: Always use very ripe bananas with plenty of brown spots. As bananas ripen, their starches convert to natural sugars, enhancing the sweetness and intensity of flavor crucial for the best banana bread, as highlighted by MotherBee’s Recipes on the science of using overripe bananas in baking.
- Ensure tenderness: Do not overbake your bread. Begin checking for doneness at the lower end of the baking time. A toothpick inserted into the center should come out clean.
- Achieve high rise: Only grease the bottom of your loaf pan, not the sides. This allows the batter to “climb” the ungreased sides of the pan as it bakes, resulting in a higher, more beautifully domed loaf.
- Perfect slicing: Always allow the banana bread to cool completely on a wire rack before attempting to slice it. Slicing warm bread can cause it to crumble and lose its structure.
Serving, Storage & Variations
This Betty Crocker banana nut bread recipe is incredibly versatile, whether you’re serving it immediately or planning ahead.
Serving Suggestions:
Enjoy your homemade banana bread plain with a cup of coffee or tea. Toast a slice for a delightful crunch, or spread it generously with cream cheese, almond butter, or a simple fruit jam.
Storage Guidelines:
Tightly wrap completely cooled bread in plastic wrap. Store it at room temperature for up to 4 days, or refrigerate it for up to a week. For longer storage, freeze individual slices or whole loaves, wrapped well, for up to 3 months.
Reheating Methods:
To reheat, simply pop individual slices into the microwave for 15-30 seconds until warm. You can also toast slices in a toaster oven for a crispy exterior.
Flavor Variations:
Get creative with your mix-ins! Try adding 1 cup of semi-sweet chocolate chips for chocolate chip banana bread. Dried fruits like cranberries, chopped dates, or golden raisins also add a lovely sweetness and texture. Spices such as 1/2 teaspoon of ground cinnamon or a pinch of nutmeg complement the banana flavor beautifully.
Alternate Forms:
Easily adapt this batter for muffins or mini loaves. For muffins, fill lined muffin cups about two-thirds full and bake for 20-25 minutes. For mini loaves, bake for 30-40 minutes, adjusting baking time as needed.
Gluten-Free Option:
Many excellent gluten-free banana bread recipes are available if you need an alternative. Look for specific recipes using gluten-free flour blends for best results.
Nutrition Information
Here is the estimated nutrition information per serving (1 slice) for this delicious Betty Crocker banana nut bread recipe.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 Slice |
| Calories | 70 |
| Total Carbohydrate | 12 g |
| Cholesterol | 15 mg |
| Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 95 mg |
Please note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
What is the number one mistake when making banana bread?
The most common mistake is overmixing the batter, which develops too much gluten and leads to a dense, tough texture instead of a tender loaf. Mix just until the dry ingredients are combined.
Can I use frozen bananas in banana bread?
Yes, absolutely! Thaw frozen bananas completely at room temperature, then drain off any excess liquid before mashing them for your Betty Crocker banana nut bread recipe.
What can I substitute for buttermilk in this recipe?
To substitute buttermilk, simply combine 1/2 cup of regular milk with 1/2 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. You can also use an equal amount of plain yogurt or sour cream.
How can I ripen bananas quickly for baking?
Place your unpeeled bananas in a brown paper bag and seal it loosely. The ethylene gas they release will help them ripen faster, usually within a day or two.
Conclusion
This classic Betty Crocker banana nut bread recipe proves that simple ingredients can create something truly extraordinary. With its easy instructions and comforting flavors, it’s a foolproof way to bake a deliciously moist loaf that everyone will adore. Don’t wait; bake this versatile and timeless family favorite today and enjoy the sweet, nutty goodness of homemade banana bread.
The Best Betty Crocker Banana Nut Bread Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F and prepare loaf pans by greasing only the bottoms to allow proper rising.
- In a medium bowl, mash 3 to 4 very ripe bananas with a fork or potato masher until smooth, yielding 1 1/2 cups.
- In a large bowl, beat sugar and softened butter with an electric mixer until fluffy; then add eggs and beat until smooth and thoroughly blended.
- Add the mashed bananas, buttermilk, and vanilla to the sugar mixture and beat until smooth.
- Using a spatula or spoon, gently stir in flour, baking soda, and salt just until moistened, accepting some lumps and flour streaks.
- Gently fold in chopped nuts, if desired, then pour the batter evenly into the prepared loaf pan(s).
- Bake 8-inch loaves for about 1 hour, or a 9-inch loaf for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean; cool in the pan(s) on a cooling rack for 10 minutes.
- Using a dinner knife, loosen the edges of the loaf from the pan, then carefully invert and tap to release onto an oven mitt-protected hand; place top-side up on a cooling rack to cool completely for about 2 hours before slicing.
- Serve with softened butter, if desired; tightly wrap completely cooled bread and store at room temperature for up to 4 days, or refrigerate for up to a week.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
