Betty Crocker Banana Bread Recipe: the Loaf Your Overripe Bananas Have Been Waiting For

So you bought bananas with the best of intentions. You were going to eat them every morning like a healthy, functional adult. Instead, they've been sitting on your counter turning progressively darker, judging you silently. Well, good news — those sad, spotty, practically-zombie bananas are actually the secret to the most delicious banana bread you'll ever pull out of your oven. Betty Crocker has been perfecting this recipe since before your bananas were even a twinkle in grocery store's eye, and today we're walking you through it step by glorious step. Grab your mixing bowl, preheat that oven, and let those guilty bananas finally fulfill their destiny.

Classic Betty Crocker Banana Bread: The Golden Loaf of Legend

This is the one. The iconic moist, golden-brown loaf that has rescued more overripe bananas from a composting fate than any other recipe in history. The crust is just the right amount of crispy, the inside is soft enough to make you question every other food decision you've ever made, and the smell alone will have neighbors inventing excuses to knock on your door. Don't be surprised if your family suddenly appears in the kitchen the moment that timer goes off — they have a sixth sense for banana bread, and it's honestly their best quality.

• 3 ripe bananas (the uglier and browner the better — seriously, the more tragic they look the sweeter your bread will be)
• 1/3 cup butter, melted (real butter, please — this is not time for substitutions)
• 3/4 cup granulated sugar
• 1egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
4 teaspoon salt
• 1 1/2 cups all-purpose flour

1. Preheat your oven to 350°F (175°C). This is the one step where you actually to be patient so use time to emotionally prepare yourself for how good this bread is going to be.
2. Grease a 9x5 inch loaf pan generously. Don shy with the greasing — a stuck banana bread is a tragedy no one has for.
3. In a large mixing bowl, mash those woeful a fork until they look like something you wouldn't normally be proud of. Smooth is fine, but a few lumps add character kind of like people
4. Stir the melted butter into the mashed bananas until well combined. Take moment to appreciate how things seem bad (overripe bananas, melted butter) are actually wonderful
5. Mix in the sugar, beaten egg, and vanilla extract. Give it a good stir like you mean it.
6. Sprinkle in the baking soda and salt, then stir to incorporate. The baking soda is the unsung hero here — tiny overlooked, but absolutely critical to successFold in the flour gently. Do not overmix unless you want a tough loaf and a sad afternoon Stir just until the flour disappears into the batter.
7. Pour the batter into your greased loaf pan and spread it evenly. Give pan a little tap on the counter to release any air bubbles and to signal to the universe that you are ready.Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. If it comes out gooey, give it another 5 minutes and check your life choicesLet the bread cool in the pan for about 10 minutes before turning it out onto a wire rack. We know waiting is basically impossible at this point, but burning mouth not worth it.We say this knowing full well you're going to eat it immediately anyway.)

Betty Crocker Banana Bread with Twist: Because're Fancy Like That