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Banana Bread

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  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 2
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Rich buttermilk, crunchy nuts and flavourful, ripe bananas make this banana bread tops.
Created Sep 7, 2011
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Ingredients

  • 1 1/4 cups (300 mL) sugar
  • 1/2 cup (125 mL) butter or margarine, softened
  • 2 eggs
  • 1 1/2 cups (375 mL) mashed very ripe bananas (3 to 4 medium)
  • 1/2 cup (125 mL) buttermilk
  • 1 tsp (5 mL) vanilla
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) chopped nuts, if desired

Steps

  •  
    1
    Move oven rack to low position so that tops of pans will be in centre of oven. Heat oven to 350 ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
  •  
    2
    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.
  •  
    3
    Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour, 15 minutes, or until toothpick inserted in centre 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.

Expert Tips

  • Tip 1
    How-To: No buttermilk on hand? In an emergency, you can mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup, or substitute 1/2 cup plain yogurt.
  • Tip 2
    Variation: Mini Banana Breads make great gifts! To make, grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes.
  • Tip 3
    Variation: Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for mouthwatering flavour combinations.

Nutrition Information

No nutrition information available for this recipe
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