Sour cream banana bread is probably my favorite, but the one I usually end up making (because I don't always have sour cream) is this old Betty Crocker Cookbook recipe from 1972. Betty Crocker makes a good benchmark banana bread.
Betty Crocker Cookbook 1972 Banana Bread
Recently, I found a new Betty Crocker banana bread that came highly recommended. Okay, so it's not so new. It's from 1972, and it's recognizable in that it only calls for 3 tablespoons of "salad oil". Or at least that's what makes it recognizable to me, since a) nobody calls it "salad oil" anymore and b) so many modern banana breads are richer and more like cake.
Crumbly and Less Rich
Betty Crocker Cookbook Banana Bread (aka 1972 Banana Bread) rises up nicely and is slightly crumblier than the others. It's perfect for adding toasted walnuts or pecans, and is light enough to where you might want to add a small pat of butter. All in all, I'd say it's less like banana cake than a lot of other recipes. I probably wouldn't recommend it to someone who'd never made banana bread, but for those who like less sweet, less rich loaves, this is a good one.
Something Different
I know you came here looking for this good old banana bread, but if you're doing some more fall baking I want to tell you about another easy recipe that's buried my my archives. These melted shortening ginger cookies are so good. The recipe doesn't look very exciting on paper, but the shortening really does its magic for texture.
Recipe
Betty Crocker Cookbook Banana Bread 1972
Ingredients
- 2 ½ cups all-purpose flour (336 grams)
- 1 cup granulated sugar (195 grams)
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons salad oil (that means, canola, corn, sunflower, but you could also try coconut)
- ¾ cup milk, whole milk
- 1 large or extra-large egg
- A cup finely chopped nuts
- 1 cup mashed very ripe bananas
Instructions
- Preheat oven to 350 degrees F. Grease and flour 9x5 inch loaf pan or two 8x4 inch loaf pans (NOT 8 ½ by 4 /2).
- Put all the ingredients in a large mixing bowl and beat on medium speed, scraping side and bottom of bowl often, until well blended. Pour into the pan (or pans).
- Bake the large loaf for 55 to 65 minutes or until wooden pick inserted in center comes out clean. For smaller loaves, start checking at 45 minutes.
- Let cool in the pan for about 30 minutes, then carefully remove from pan. Let the bread cool before slicing.
Jackie
We’ve been married over 40 years; and my husband had this Betty Crocker cookbook prior to our marriage. We love this version of her banana nut tea bread. It’s an all time favorite!
Donna
always my go to recipe for banana bread
Good old fashioned banana bread. Not all those additions. 1 thing I’m gonna try is substitute melted butter for the oil. Yummy. Always a favorite Lots of great recipes I use in this edition of her cookbook
Anna
Thanks for the review! Did you use the full amount of salt? Were the bananas ripe? I agree 100% that this is the kind of banana bread that's perfect with butter or jam. It's definitley not the rich, dense, banana bread like the Starbuck's clone or one with more bananas and fat. But it's good for people who like a sweet bread, preferably with nuts (They add flavor too) and a more subtle banana flavor.
Ckg
The round loaves are beautifully round and golden brown, but I was quite surprised at the bready, white bread texture, instead of a more rich, moist, sweet banana flavor. Good, but basically a white bread without a lot of flavor. Must add butter and jam…….
Anna
Thank you!
Mary Ann Morse
The banana bread recipe from the earlier Betty Crocker cookbook (1965) is more like a bread, light and a little crumbly, unlike the Betty Crocker cookbook banana bread recipe from the 14th edition. This 14th edition recipe is more like a banana pastry.
Christine Magana
Delicious moist bread. I have been using this recipe for years.