When I was little and learning to cook, my favorite cookbook was my mom’s Betty Crocker Cookbook. I think it was the 1986 paperback version… Over the years, that wonderful cookbook has been used hundreds of times, and the pages have gotten worn.
One of our favorite worn pages is the page that contains the Banana Bread recipe. And I’m continuing the tradition with my 2005 copy. It was a very thoughtful birthday gift from my husband, knowing how much I missed using my mom’s copy.
The banana bread recipe has changed over the years from the version my mom and I still make, but here’s the newer version from my 2005 copy:
(Betty Crocker Cookbook, 2005)
Prep: 15 minutes. Bake: 1 hour. Cool: 2 hours 10 minutes.
Makes 2 loaves, 24 slices each.
1 and 1/4 cups sugar
1/2 cup butter, softened
2 large eggs
3 medium mashed, very ripe, bananas (about 1 and 1/2 cups)
1/2 cup buttermilk
1 teaspoon vanilla
2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired.
- Move oven rack to low position, so the tops of the pans will be in the center of the oven
- Heat oven to 350 degrees F
- Grease bottoms only of two 8 x 4 inch loaf pans, or ONE 9 x 5 inch loaf pan with shortening or cooking spray
- In a large bowl, stir sugar and butter until well mixed. Stir in eggs, mix well
- Stir in bananas, buttermilk and vanilla; beat with a spoon until smooth
- Stir in flour, baking soda and salt just until moistened
- Stir in nuts (optional)
- Divide batter evenly between your 8 inch pans, or your ONE 9 inch pan
- Bake 8 inch loaves for 1 hour, 9 inch loaf for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in pans on wire racks
- Loosen the sides of loaves from the pans, and remove from the pan and place, top side up, on wire rack.
- Cool completely (about 2 hours) before cutting.
- Wrap tightly and store at room temp for 4 days, or refrigerate for up to 10 days.