You are here: Home » Recipes » Bettye’s Best Banana Bread Bettye’s Best Banana Bread Recipe by American Profile Yield servings PrintEmail "After years of tasting dry and flavorless banana breads, I worked out my own recipe. The secret is in using ripest bananas . . . almost too ripe to handle." Ingredients 1 3/4 cups all-purpose flour1/4 teaspoon salt1 teaspoon baking soda1 1/2 sticks margarine,softened1 1/2 cups granulated sugar2 eggs1/4 cup buttermilk1 teaspoon vanilla extract1/2 to 1 cup chopped nuts1 cup well-mashed, overripe bananasGlaze:1 cup confectioners' sugar2 to 3 tablespoons lemon juice Instructions Preheat oven to 350F. Grease and flour two 8 1/2-by-4 1/2-inch loaf pans. Combine flour, salt and baking soda. Cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture and buttermilk alternately. Beat batter for 2 to 3 minutes. Stir in vanilla, nuts and bananas. Spoon into loaf pans. Bake about 50 minutes or until a toothpick inserted in center comes out clean. Cool before adding the glaze. For the glaze, stir confectioners’ sugar and lemon juice together until smooth. Pour over cooled loaves. —Bettye Brune, Mt. View, Ark.