Bettys Banana Bread With Oil Butter Free Recipes

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Preheat oven to 350°F.
• Grease and flour two 8 1/2-by-4 1/2 inch loaf pans.
• Combine flour, salt, and baking soda.
• Cream together butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add flour mixture and buttermilk alternately.
• Beat batter 2-3 minutes.
• Stir in vanilla, nuts, and bananas.
• Spoon into loaf pans.
• Bake about 50 minutes, or until a toothpick can be inserted and pulled out clean.
• Cool before adding glaze.
• For the glaze, stir confectioners' sugar and lemon juiice until smooth.
• Pour over cooled loaves.

Steps:

• Heat oven to 350 degrees. Grease bottom of a 9x5x3 inch loaf pan. Mix sugar and butter in a medium bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 55 to 60 minutes; cool 5 minutes. Cool completely before slicing or it might fall apart and be difficult to slice into pieces.
• 120 calories per slice.
• DO NOT USE SELF RISING FLOUR (the baking soda and powder lets it rise on its own.
• wrap and refrigerate not longer than 1 week.