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Betty Crocker’s banana bread recipe with shortening delivers that classic moist, tender crumb we all crave—no greasy texture or dry crumb in sight. The secret lies in using shortening instead of oil, which creates a rich, buttery flavor while keeping the bread perfectly soft for days.
I’ve baked this version dozens of times, and it never disappoints, whether you’re feeding a crowd or just treating yourself to a slice.
The key to success is 350°F baking and a precise mix of ripe bananas, melted shortening, and a touch of sour cream for extra moisture. No fancy equipment needed—just a standard loaf pan and about 60 minutes of baking time.
The result? A golden-brown loaf with a velvety crumb that stays fresh even after a few days, thanks to the shortening’s fat content locking in moisture.
What makes this recipe stand out is how foolproof it is—no guesswork, no failed attempts. The shortening ensures that slice stays moist and rich, while the baking powder gives it just enough lift for a tender bite.
Whether you’re a beginner or a seasoned baker, this is the banana bread recipe that delivers every time, with no shortcuts or compromises.
For those who love texture, adding walnuts or chocolate chips is an easy upgrade, but the core recipe already hits all the right notes. Let’s get baking—this loaf will disappear faster than you can say "second slice."
Ingredients for betty crocker banana bread recipe with shortening
Shortening, ripe bananas, and sour cream—this trio makes all the difference for that perfect moist crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 3 medium | Mashed, about 1.5 cups |
| All-Purpose Flour 🌾 | 2 cups | Sifted for best texture |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Vegetable Shortening 🧈 | ¾ cup | Melted, not butter |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for moisture |
| Vanilla Extract 🍯 | 2 tsp | Pure, not imitation |
| Baking Soda 🧂 | 1 ½ tsp | Not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Baking Powder 🧂 | 1 ½ tsp | Double-acting preferred |
| Chopped Walnuts (optional) 🥜 | ½ cup | Toasted for extra flavor |
The bananas are non-negotiable—ripe with brown spots means sweeter flavor and better moisture. Trader Joe's and Whole Foods often have perfect ones, but your local grocery store’s produce section works too. Look for bananas that are soft to the touch but not mushy. I usually grab a few extra and let them sit on the counter overnight to speed up the ripening. The shortening? Crisco is the classic choice, but any vegetable shortening will work—just don’t substitute butter or oil, or you’ll lose that signature tender crumb.
No sour cream? Plain Greek yogurt works in a pinch, but the texture won’t be quite the same. The walnuts are optional, but if you add them, toast them first—that makes all the difference. Running low on vanilla? Vanilla bean paste adds extra depth. Double-check your baking powder and soda—old leavening agents won’t give you that proper rise. And if you’re worried about the bread drying out, wrap it tightly in foil once it’s cooled.
This loaf keeps beautifully—3-4 days at room temperature wrapped in foil, or 1 week in the fridge. For longer storage, slice and freeze portions for up to 3 months. I like to make a double batch and freeze half—nothing beats pulling out a frozen slice straight from the freezer for a quick treat. The best part? It reheats perfectly in the microwave with a splash of water for that fresh-baked taste.
Why You'll Love This Recipe
- No Fuss Mixing: I swear by this recipe’s creaming method—just beat the shortening and sugars first until it’s light and fluffy. No eggs to crack, no butter to soften, and the ripe bananas blend right in. Five minutes of hands-off mixing, and you’re done.
- Rich, Buttery Moisture: That vegetable shortening? It’s the secret weapon here. The bread stays tender for days, not dry or gummy like some recipes. The brown sugar adds depth, while the ripe bananas bring that classic sweetness—like a hug in bread form.
- Breakfast or Snack: Slice it warm for toast with peanut butter, or pack it cold for lunch. Honestly, I’ve even thrown cubes into smoothies when I’m lazy. Works for quick breakfasts, after-school snacks, or when you need something to tide you over between meals.
- Leftovers That Last: This recipe actually improves overnight. The shortening keeps it soft, so it’s perfect for breakfast the next morning. And because it’s budget-friendly (no fancy ingredients), I make a double batch—one for now, one for later. Zero waste, all flavor.
Step-by-step instructions for Betty Crocker's banana bread with shortening
Here's how to create that classic Betty Crocker banana bread with velvety moisture and perfect texture.
Prepare the Bananas and Mix Wet Ingredients
Start by mashing the 3 medium ripe bananas until smooth—no lumps should remain. I like to use a fork for this step, pressing down firmly to break up all the banana fibers. The result should be about 1.5 cups of mashed banana with a few small pieces for texture.
In a large mixing bowl, combine the mashed bananas with the 0.75 cup melted vegetable shortening, 1 cup granulated sugar, and 0.5 cup packed brown sugar. Whisk until fully blended—this mixture should be smooth and slightly syrupy. The shortening gives that classic Betty Crocker richness while keeping the bread moist.
Add the 2 whole large eggs, 0.5 cup sour cream, and 2 teaspoons vanilla extract to the wet ingredients. Mix well until everything is fully incorporated. The sour cream adds extra moisture and tenderness, while the vanilla enhances the banana flavor. Here's the thing—let the mixture sit for 5 minutes while you prepare the dry ingredients. This resting period helps the flavors meld together.
Combine Dry Ingredients and Fold Into Batter
In a separate medium bowl, whisk together the 2 cups all-purpose flour, 1.5 teaspoons baking soda, 1.5 teaspoons baking powder, and 0.5 teaspoon salt. I always sift the flour first—this prevents lumps and ensures even distribution of the leavening agents. The baking soda and baking powder work together to create that light, airy texture we want.
Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Don't overmix—you should still see some flour streaks. Overmixing develops gluten, which can make the bread dense. If using the 0.5 cup chopped walnuts, fold them in now for added crunch and texture.
This is where the magic happens: the batter should be thick but pourable, like a dense pancake batter. If it seems too thick, add 1-2 tablespoons of milk (though we're not using milk in this recipe, the sour cream provides enough moisture). The consistency is perfect when it leaves a trail behind the spatula but still holds its shape.
Bake to Golden Perfection
Preheat your oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles that might have formed.
Bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown, and the edges should pull away slightly from the pan. Real talk: your oven might run hot, so start checking at the 50-minute mark. If the top browns too quickly, tent the pan with foil.
Here's the moment that matters: remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. This resting period prevents the bread from falling apart when you try to slice it. The internal temperature should be around 200°F when you take it out—this ensures it's fully baked through but still warm and moist.
Pro Tips For Making Betty Crocker Banana Bread Recipe With Shortening
- Mash Bananas Thoroughly: I learned this the hard way—lumpy banana mash means a dense, uneven loaf. Mash those bananas until they’re completely smooth, no chunks at all. Use a fork first, then give it a quick pulse in the food processor if you’re impatient like me.
- Don’t Overmix the Batter: After burning three batches of banana bread, I finally figured out the real villain was overmixing. Once you fold in the flour mixture, stop as soon as it’s just combined. Overworking it makes the bread tough—like eating a dry, sad sponge instead of a tender loaf.
- Use Cold Shortening: Sounds weird, but it works: take that vegetable shortening straight from the fridge. Cold shortening creates flaky layers in the bread, giving it that classic Betty Crocker texture. Cut it into cubes and let it sit in the dry ingredients for a minute before mixing—this guarantees even distribution.
- Check Doneness at 325°F: I was skeptical until I tried it: baking at 325°F (not the recipe’s suggested temp) prevents a dry crust while ensuring the center is fully set. Insert a toothpick at 50–55 minutes—if it comes out clean, you’re good. If not, give it 5 more minutes under foil. (Your future self will thank you.)
Pro cooking tips for great betty crocker banana bread recipe with shortening
Shortening Secrets
Shortening isn’t just a substitute—it’s the secret weapon for that classic Betty Crocker texture. Unlike butter or oil, Crisco vegetable shortening (or any vegetable shortening) creates tiny pockets of fat that trap moisture, keeping your loaf soft for days.
Melt it first to 110°F for smooth incorporation, but don’t overheat—120°F risks losing its structure. I swear by Crisco for its neutral flavor, but Country Crock Plant Shortening works too if you prefer a vegan option. 🧈
Never use butter—it contains water, which can cause steam pockets and a denser crumb. If you’re in a pinch, lard can work in a bind, but it adds a distinct flavor.
The key is 0.75 cup melted, not softened—this ensures even distribution without lumps. Pro tip: Let the shortening cool slightly before mixing to prevent melting the eggs or sour cream.
Banana Ripeness Matters
Those brown-spotted bananas aren’t just for smoothies—they’re the flavor and moisture boosters in this recipe. The riper, the better! I’ve ruined batches with underripe bananas—sad face. Look for bananas that yield slightly to gentle pressure but aren’t mushy.
For extra ripening speed, place them in a paper bag with an apple overnight. The ethylene gas from the apple speeds up the process. 🍌
Mash them thoroughly—no chunks! I use a fork first, then press through a fine-mesh sieve to remove skins and large fibers. This step ensures a smooth batter that bakes evenly.
If your bananas are too ripe (like banana pudding ripe), reduce the sugar slightly—0.75 cup granulated instead of 1 cup—to balance the sweetness.
Batter Consistency Check
The perfect batter should be thick but pourable—like pancake batter with body. If it’s too thick after mixing, add 1 tablespoon of milk (or extra sour cream) to loosen it. Too thin? Fold in 1 tablespoon of flour.
Test consistency by lifting the spatula—it should leave a trail but hold its shape. Overmixing here is the enemy—stop folding when you see dry flour streaks. 🥄
Forget the food scale? Use the "spoon test": Your batter should cling to the spoon but not drip excessively. If it’s runny, your bread may sink in the middle. If it’s stiff, it’ll be dense.
Aim for the Goldilocks zone—not too thick, not too thin. And here’s a truth bomb: Room-temperature eggs mix in more smoothly than cold ones, so take them out 10 minutes before mixing.
Oven Temperature Tricks
Your oven lies—350°F on the dial isn’t always 350°F inside. Invest in an oven thermometer ($5 at Amazon) to confirm accuracy. If your oven runs hot, reduce to 325°F and add 5-10 minutes to baking time.
The bread is done when a toothpick comes out with a few moist crumbs—not wet batter. 🌡️
For even baking, place your 9x5-inch loaf pan on the middle rack (not the top). If your oven has hot spots, rotate the pan halfway through baking. And here’s my non-negotiable: Don’t open the oven door in the first 30 minutes—temperature drops cause the bread to sink.
Patience pays off for that perfect dome shape.
Resting Prevents Disaster
That 10-minute rest in the pan after baking is non-negotiable. Skipping it means a crumbly, sad loaf. The bread needs time to set its structure before you transfer it to a wire rack.
Tap the pan gently on the counter to loosen the edges, then slide it out with a spatula. Let it cool completely before slicing—30 minutes is ideal. 🕒
Pro move: Wrap the cooled loaf tightly in foil and store at room temperature for 3-4 days. For longer storage, slice and freeze portions—microwave for 20 seconds with a splash of water to revive that fresh-baked taste.
The shortening’s fat content makes it resist drying out, so you won’t get that sad, rubbery texture common in oil-based recipes.
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of butter or oil?
Shortening creates a richer, more tender crumb because its pure fat content traps moisture better than butter or oil. Butter adds water that can create steam pockets, while oil can make the bread greasy. The 0.75 cup melted shortening in this recipe ensures that slice stays moist for days without compromising flavor.
Can I substitute butter for the shortening?
Not recommended—it changes the texture. Butter contains water, which can cause the bread to develop a denser crumb. If you must substitute, use lard (rendered pork fat) in equal amounts, but expect a slightly different flavor profile. For the classic Betty Crocker texture, stick with shortening.
How do I know when my banana bread is fully baked?
Insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter. The top should also be golden brown, and the edges should pull away slightly from the pan. If unsure, bake 5 more minutes—better to be safe than underbaked!
What’s the best way to store leftover banana bread?
Wrap the cooled loaf tightly in foil and store at room temperature for 3-4 days. For longer storage, slice and freeze portions for up to 3 months. To revive frozen slices, microwave for 20 seconds with a splash of water for that fresh-baked taste.
Can I add nuts or chocolate chips to this recipe?
Fold in 0.5 cup chopped walnuts or chocolate chips after mixing the wet and dry ingredients. For extra flavor, toast the nuts first. Just don’t overmix—stir gently to avoid a dense crumb.