Tuesday, February 21, 2012

Betty Crocker's Bananaberry Bread

I got an email last week from Betty Crocker informing me that they have 30 different recipes for banana bread. I'll be honest whole wheat banana bread doesn't sound good at all! Maybe one month I'll try all 30 recipes and see if they're good.

I dumped 12 ounces of frozen blueberries into the batter and it turned the batter sort of blue-grayish. Thankfully, the loaves didn't turn out that color. :)

  • 1 1/4 cups sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1 1/2 cups mashed ripe bananas (3 to 4 medium)
  • 1/2 cup buttermilk
  • 2 1/2 cups Gold Medal® all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup fresh or frozen (thawed and drained) blueberries 
  1. Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
  2. In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
  3. Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. 
  4. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. 
  5. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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