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Prep Time15 Mins
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Cook Time70 Mins
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Serving8
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This classic banana bread recipe from Betty Crocker is the perfect solution for overripe bananas. It’s moist, flavorful, and makes for a delightful snack or breakfast treat!
Ingredients
Directions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
In a large mixing bowl, combine the mashed bananas, sugar, and vegetable oil. Mix well until fully combined.
Add in the eggs and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually stir the dry ingredients into the banana mixture until just combined. If desired, fold in the chopped nuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Conclusion
Tips:For a twist on the classic recipe, try adding chocolate chips or substituting some of the all-purpose flour with whole wheat flour for added nutrition.This banana bread can be stored at room temperature for up to 3 days or frozen for up to 3 months. To reheat, simply pop it in the microwave or enjoy it cold.Enjoy a slice of this banana bread with butter or cream cheese for an extra treat!
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