Baking Nostalgia: Rediscovering the Classic 1972 Betty Crocker Cookbook Banana Bread with “Salad Oil”
For many home bakers, the quest for the perfect banana bread is a journey filled with experimentation, family traditions, and a sprinkle of nostalgia. While my personal favorite might lean towards the richer, moister texture of a sour cream banana bread, there’s one recipe I consistently return to, a comforting staple that always delivers: the classic Betty Crocker Cookbook Banana Bread from 1972. This isn’t just any old recipe; it’s a true benchmark, a testament to simple, honest baking that stands the test of time.
The Timeless Appeal of Betty Crocker Banana Bread
Betty Crocker has been a household name in American kitchens for generations, synonymous with reliable, easy-to-follow recipes that consistently yield delicious results. Their cookbooks are treasure troves of culinary history, reflecting the baking trends and staple ingredients of their respective eras. This particular banana bread recipe, tucked away in a 1972 edition, recently caught my eye and came highly recommended by fellow baking enthusiasts. What makes it stand out from the myriad of banana bread recipes circulating today?
It’s not “new” in the modern sense, yet it feels like a fresh discovery. Its charm lies in its simplicity and a peculiar ingredient that immediately signals its vintage roots: 3 tablespoons of “salad oil.” For contemporary bakers, the term “salad oil” might raise an eyebrow. Today, we’d typically specify canola, corn, or sunflower oil. This seemingly minor detail is a key indicator of its era, harking back to a time when recipes used more generalized terms and often featured ingredients that contributed to a lighter texture rather than the rich, almost cake-like denseness found in many modern banana bread adaptations.
A Delightfully Crumbly and Less Rich Texture
Unlike some of its heavier, sweeter counterparts, this 1972 Betty Crocker Cookbook Banana Bread bakes up beautifully with a lovely rise. The texture is distinctly different – it’s slightly crumblier and notably less rich than many other recipes. This isn’t a criticism; it’s a defining characteristic that sets it apart. While modern banana breads often aim for maximum moisture and a dense, tender crumb that blurs the line between bread and cake, this vintage recipe offers a more rustic, bread-like experience.
The “less rich” quality, primarily due to the modest amount of neutral oil compared to recipes loaded with butter or excessive sugar, makes it incredibly versatile. It’s the perfect canvas for additions like toasted walnuts or pecans, allowing their nutty flavor to shine without being overwhelmed. And because it’s lighter and less sweet, you might find yourself wanting to enjoy it with a small pat of butter, a drizzle of honey, or a smear of cream cheese, enhancing its simple goodness without feeling indulgent. This bread is a wonderful choice for those who appreciate a more traditional, less sugary loaf, making it ideal for breakfast or a satisfying afternoon snack without feeling heavy.
For someone venturing into banana bread baking for the first time, a richer, more forgiving recipe might be a gentler introduction. However, for experienced bakers or those who actively seek out flavors that are not overly sweet and textures that offer a delightful crumble, this Betty Crocker recipe is an absolute gem. It’s a wonderful way to connect with baking history and enjoy a slice of comforting simplicity.
The Magic of Minimalism: Why Simple Works Best
The beauty of this 1972 Betty Crocker recipe lies in its minimalist approach. With just a few basic pantry staples – flour, sugar, baking powder, salt, oil, milk, egg, and of course, ripe bananas and optional nuts – it creates something truly satisfying. The “salad oil” is key to its unique texture. Vegetable oils, such as canola, corn, or sunflower, are neutral in flavor and contribute to a very tender crumb, often lighter than butter-based recipes. This allows the natural sweetness and aroma of the ripe bananas to take center stage, creating a pure, unadulterated banana bread experience.
The baking powder provides a good lift, ensuring the loaf is not too dense. The careful balance of sugar and salt enhances the banana flavor without making the bread overly sweet. This recipe truly embodies the essence of “bread” more than “cake,” offering a sturdy yet tender slice that holds up well for toasting or spreading. It’s an honest loaf, celebrating the simple joy of ripe bananas transformed into a comforting baked good.
Baking Tips for Your Betty Crocker Banana Bread
To ensure your 1972 Betty Crocker banana bread turns out perfectly, here are a few timeless tips:
- Choose Very Ripe Bananas: The riper your bananas are (think brown spots or almost entirely black peels), the sweeter and more flavorful your bread will be. They also mash easily and integrate better into the batter.
- Don’t Overmix: After combining the wet and dry ingredients, mix just until everything is moistened. Overmixing can develop the gluten in the flour, leading to a tough, chewy bread. A slightly lumpy batter is perfectly fine!
- Grease and Flour Your Pan: The recipe specifically calls for greasing and flouring the pan. This classic method creates a perfect non-stick surface, ensuring your loaf releases cleanly without sticking.
- Check for Doneness: The wooden pick test is essential. Insert a toothpick or thin wooden skewer into the center of the loaf. If it comes out clean or with a few moist crumbs attached (but not wet batter), your bread is done. If it’s still wet, continue baking in 5-minute intervals.
- Cooling is Crucial: Allow the bread to cool in the pan for the recommended 30 minutes. This allows the structure to set and prevents it from crumbling when you remove it. Transferring it to a wire rack to cool completely before slicing will give you cleaner cuts and a better texture.
- Additions: While the original recipe shines on its own, feel free to add up to a cup of finely chopped nuts (walnuts or pecans are traditional) or even chocolate chips if you desire a touch more sweetness and texture.
Beyond Banana Bread: Other Fall Baking Delights
I know many of you arrived here searching specifically for this beloved old-fashioned banana bread, and I hope you enjoy it as much as I do. However, if you’re like me and enjoy delving into more fall baking adventures, I’d love to share another easy recipe from my archives that you might overlook at first glance. These melted shortening ginger cookies are truly exceptional. The ingredient list might not seem particularly exciting on paper, but trust me, the melted shortening works wonders, creating an incredible, chewy texture that’s hard to beat. They’re a fantastic counterpart to the simple charm of this banana bread.
- Betty Crocker Chocolate Chip Cookies 1969
- Original Fudge Brownies
- Quick Pecan Pie Chocolate Chip Cookies
- Betty Crocker Praline Bars
Recipe: Betty Crocker Cookbook Banana Bread (1972)
Betty Crocker Cookbook Banana Bread 1972
Anna
Pin Recipe
Ingredients
- 2 ½ cups all-purpose flour (336 grams)
- 1 cup granulated sugar (195 grams)
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons salad oil (such as canola, corn, or sunflower oil; coconut oil can also be used)
- ¾ cup milk, whole milk
- 1 large or extra-large egg
- 1 cup finely chopped nuts (walnuts or pecans recommended, optional)
- 1 cup mashed very ripe bananas (about 2-3 medium bananas)
Instructions
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Preheat your oven to 350 degrees F (175 C). Thoroughly grease and flour a 9×5 inch loaf pan, or prepare two smaller loaf pans if preferred.
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In a large mixing bowl, combine all the listed ingredients. Using an electric mixer, beat on medium speed, making sure to frequently scrape down the sides and bottom of the bowl, until all ingredients are just well blended and no dry streaks of flour remain. Avoid overmixing. Pour the batter evenly into your prepared loaf pan (or pans).
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Bake the large loaf for approximately 55 to 65 minutes. If using smaller loaves, begin checking for doneness around the 45-minute mark. The bread is done when a wooden pick or skewer inserted into the center comes out clean.
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Allow the banana bread to cool in the pan on a wire rack for about 30 minutes. This helps it firm up and prevents it from breaking when removed. After 30 minutes, carefully remove the loaf from the pan and continue cooling on the wire rack until completely cool before slicing and serving. This ensures the best texture.
Enjoy your journey back in time with this delightful, easy-to-make Betty Crocker banana bread. It’s more than just a recipe; it’s a taste of history, a reminder of simpler ingredients, and a truly satisfying treat for any occasion.