BETTY’S BANANA BREAD*
The 1986 edition of the Betty Crocker cookbook raised me
8-12 SERVINGS / 1 HOUR 30 MINUTES + COOLING
INGREDIENTS
⅓ cup butter, softened, plus more for pan
1 cup (200g) granulated sugar
2 eggs
3-4 extra ripe bananas, mashed
1 tsp. Vanilla extract
⅓ cup water
1 ⅔ cups (163g) all-purpose flour
¼ tsp. Diamond Crystal kosher salt
¼ tsp. baking powder
1 tsp. baking soda
½ cup chopped walnuts, optional
½ cup semi-sweet or bittersweet chocolate chips, optional
METHOD
Center rack in oven and preheat oven to 350°F. Grease a standard loaf pan with butter and line with parchment paper.
In a large bowl, cream together butter and sugar. Whisk in eggs individually until the mixture is creamy. Add mashed bananas, vanilla, and water and mix until well combined.
In a medium bowl, whisk together flour, kosher salt, baking powder, and baking soda to ensure leaveners are evenly distributed. Transfer to the wet ingredients and mix until just combined. Fold in chocolate chunks and walnuts, if using.
Transfer batter to the prepared pan and bake for 55-60 minutes. Let cool completely before cutting into slices to serve.
Original recipe here.
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