Go Back
+ servings
banana bread

Beth's Banana Bread

A very basic but good banana bread recipe made with buttermilk. This is basically a half batch of the original Betty Crocker recipe.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Cookie Madness


  • 4 tablespoons unsalted butter softened (60 grams) -- margarine okay too
  • 1/2 cup plus 2 tablespoons sugar 120 grams
  • 1 large egg
  • 1 1/2 bananas mashed or ¾ cup mashed bananas (170 grams)
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour 160 grams
  • 1/2 cup chopped nuts if desired


  • Preheat oven to 350 degrees F. Grease and flour an 8x4 inch loaf pan.
  • In a mixing bowl, beat together the butter and sugar.
  • Add the egg and beat until light and fluffy, then add bananas, buttermilk and vanilla and stir until smooth. Batter may look curdled at this point.
  • Thoroughly whisk or sift together the baking soda, salt and flour, then gradually add the flour mixture to the batter and stir with a rubber scraper until incorporated. Add nuts if using.
  • Pour into pan and smooth to edges. Bake for 45 minutes, and if banana bread isn't done continue baking for another 15 or so. Bread is done when a skewer or pick inserted comes out clean.


This recipe is adapted from the Betty Crocker tried and true recipe.