EASY CAKE-MIX BANANA BREAD
Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal touch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h25m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
- Select your favorite banana bread recipe variation from those below.
- In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
- Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.
Nutrition Facts : Calories 210, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 21 g, TransFat 0 g
BANANA BROWNIE BREAD
It just takes four ingredients to make this terrific mashup of two favorite desserts: brownies and banana bread. This creative combo starts with a couple ripe bananas and Betty Crocker Original Supreme Premium brownie mix.
Provided by Inspired Taste
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Grease bottom of 9x5-inch loaf pan with shortening or cooking spray.
- In large bowl, mix brownie mix, melted butter and eggs just until blended; stir in bananas. Pour into pan.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaf to loosen; remove from pan to cooling rack. Cool completely, about 2 hours.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 23 g, TransFat 0 g
BANANA BREAD (BETTY CROCKER'S COOKBOOK) RECIPE - (4/5)
Provided by á-47510
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Grease bottom only of loaf pan. Mix sugar and butter. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients and pour into pan. Bake loaf 55 to 60 minutes.
SLOW-COOKER BANANA BREAD
There's no better way to use your overripe bananas than in this slow cooker banana bread. Using Bisquick™ mix as the base makes assembly quick and easy.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 12
Number Of Ingredients 6
Steps:
- Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
- In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
- Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto bread. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on High heat setting 1 hour to 1 1/2 hours or until toothpick inserted in center comes out with moist crumbs. Transfer ceramic insert from cooker to cooling rack; uncover and let stand 15 minutes. Remove bread from ceramic insert to cooling rack. Peel off parchment paper. Cool completely, about 1 hour.
Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 17 g, TransFat 0 g
BETTY CROCKERS BANANA BREAD
Ok this one is from the original betterly crocker's cookbook. I'm always baking it for everyone and when I was away I didn't have my cookbook with me so I couldn't make it, since it's no where else online =) enjoy!!! makes one loaf of bread
Provided by aberzombiebeach1295
Categories Breads
Time 1h10m
Yield 1 loaf of bread, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease bottom of a 9x5x3 inch loaf pan. Mix sugar and butter in a medium bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 55 to 60 minutes; cool 5 minutes. Cool completely before slicing or it might fall apart and be difficult to slice into pieces.
- 120 calories per slice.
- DO NOT USE SELF RISING FLOUR (the baking soda and powder lets it rise on its own.
- wrap and refrigerate not longer than 1 week.
BANANA BREAD FROM BETTY CROCKER
This is the recipe I always use for banana bread. It is very forgiving and you can add more nuts, more bananas (just adjust the milk quantity so the batter has the consistency of muffin batter), and only need one bowl. I use walnuts usually, but pecans are good too and I usually use the cheap 'whole and pieces' nuts without chopping further.
Provided by Pam in the Kitchen
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the bananas in the mixer bowl and beat to mash them.
- Add all of the other ingredients and beat for 30 seconds (don't over-beat).
- Pour/scrape into a 9x5x3 pan with the bottom only greased.
- Bake at 350 for about 1 hour until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 576, Fat 20.4, SaturatedFat 3.2, Cholesterol 32.9, Sodium 777.5, Carbohydrate 90.5, Fiber 4.5, Sugar 40.5, Protein 11.3
BETTY CROCKER'S BANANA BREAD
Make and share this Betty Crocker's Banana Bread recipe from Food.com.
Provided by Celeste
Categories Breads
Time 3h15m
Yield 2 loaves, 48 serving(s)
Number Of Ingredients 10
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F.
- Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- 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.
- 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.
Nutrition Facts : Calories 86.2, Fat 3.7, SaturatedFat 1.5, Cholesterol 12.9, Sodium 116.5, Carbohydrate 12.1, Fiber 0.6, Sugar 6.1, Protein 1.6
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