Banana Bread

Serves: 16
Total Calories: 120


1 package Betty Crocker SuperMoist yellow cake mix
1 cup mashed very ripe banana (about 2 medium)*
1/2 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 cup chopped nuts, if desired


*Do not use frozen bananas. Frozen bananas contain too much moisture and may cause a gummy layer to form at the bottom of the loaves.

1- Heat oven to 350°. Grease 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, with shortening lightly flour.

2- Beat cake mix, bananas, buttermilk, oil and eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pans. Sprinkle each loaf with 1/2 cup nuts.

3- Bake 8-inch loaves 50 to 55 minutes, 9-inch loaves 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to dry cake mix. Bake 8-inch loaves 45 to 50 minutes, 9-inch loaves 35 to 40 minutes.

1 Slice: Calories 100 (Calories from Fat 35) Fat 4g (Saturated 3g) Cholesterol 20mg Sodium 110mg Carbohydrate 15g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 2%.

Betty's Tip: If you don't have any buttermilk, use 1 1/2 teaspoons lemon juice or white vinegar and enough milk to measure 1/2 cup. Let the mixture rest a few minutes before using.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 120
Calories from Fat: 85

This Banana Bread recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

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