Contributed By: rebelita80
Betty Crocker's Cookbook
Naturally low-fat
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Total Preparation Time: Less than 15 minutes
Ingredients:
Actual Cooking Time: 1 hour
Number of Servings: More than 10
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Make Ahead
Vegetarian
Meal Type: Snack
Dessert
Ingredients
1 1/4 cups Sugar
1/2 cup Butter or stick margarine, softened*
2 Large eggs
1 1/2 cups Mashed very ripe bananas (3 medium)
1/2 cup Buttermilk**
1 tsp Vanilla
2 1/2 cups All-purpose flour***
1 tsp Baking soda
1 tsp Salt
1 cup Chopped nuts, if desired
Preparation
1. MOVE oven rack to low position so that tops of pans will be in center of oven. HEAT oven to 350*F. GREASE bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening. ~~
2. MIX sugar and butter in large bowl. STIR in eggs until well blended. STIR in bananas, buttermilk, and vanilla; BEAT until smooth. STIR in flour, baking soda, and salt just until moistened. STIR in nuts. DIVIDE batter evenly between pans. ~~
3. BAKE 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. COOL 10 minutes in pans on wire rack. ~~
4. 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.
Cook's Notes
*Spreads with at least 65% vegetable oil can be used.
**Can subsitute buttermilk with 1/2 Tablespoon lemon juice or white vinegar mixed with 1/2 Cup milk. Allow to sit a few minutes.
***If using self-rising flour, omit baking soda and salt.
~~ FOR BLUEBERRY-BANANA BREAD: OMIT nuts. STIR 1 cup fresh or frozen blueberries into batter. ~~
Nutrition Information
Calories: 70
;
Total Fat: 2g
;
Saturated Fat: 1g
;
Carbohydrates: 12g
;
Protein: 1g
;
Vitamin A: 2%
;
Vitamin C: 0%
;
Calcium: 0%
;
Sodium: 95mg
;
Iron: 2%
;
Fiber: 0g