Best 7 Betty Crockers Banana Bread Recipes

BETTY CROCKERS BANANA BREAD

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.

SLOW-COOKER BANANA BREAD

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.

BANANA BREAD FROM BETTY CROCKER

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.

BETTY CROCKER'S BANANA BREAD

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.

STREUSEL-TOPPED BANANA BREAD

Steps:

• Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
• In small bowl, stir together Streusel ingredients except butter. Pinch pieces of butter into flour mixture until crumbly and looks like wet sand. Refrigerate.
• In large bowl, mix mashed bananas, melted and cooled butter, 1 cup sugar, the egg, milk and vanilla to combine. In another small bowl, stir together 1 1/2 cups flour, the baking powder, salt and 1/2 teaspoon cinnamon. Fold banana mixture into flour mixture just until combined, taking care not to over mix. Spread batter in loaf pan, smoothing top. Sprinkle streusel evenly over top.
• Bake in center of oven about 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan; cool at least 15 minutes before slicing.

EASY CAKE-MIX BANANA BREAD

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.

BANANA BREAD (BETTY CROCKER'S COOKBOOK) RECIPE - (4/5)

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.