BANANA MIX RECIPES
EASY CAKE-MIX BANANA BREAD RECIPE - BETTYCROCKER.COM
Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal touch.
Provided by Betty Crocker Kitchens
Total Time 3 hours 25 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
- Select your favorite banana bread recipe variation from those below.
- In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
- Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.
Nutrition Facts : Calories 210 , CarbohydrateContent 38 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Slice, SodiumContent 320 mg, SugarContent 21 g, TransFatContent 0 g
EASY CAKE-MIX BANANA BREAD RECIPE - BETTYCROCKER.COM
Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal touch.
Provided by Betty Crocker Kitchens
Total Time 3 hours 25 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
- Select your favorite banana bread recipe variation from those below.
- In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
- Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.
Nutrition Facts : Calories 210 , CarbohydrateContent 38 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Slice, SodiumContent 320 mg, SugarContent 21 g, TransFatContent 0 g
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