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Betty White was more than a TV legend—she was America’s golden girl, known for her razor-sharp wit, infectious charm, and refreshingly honest take on domestic life. She once joked, “I’m not a big cook. I only go in the kitchen to feed my dog,” but still, that didn’t stop her from having a few go-to recipes tucked up her sleeve.
One of them, a simple walnut banana bread she favored in the 1950s, has quietly stood the test of time, resurfacing in old cookbooks and fan forums. True to Betty’s style, it’s a no-fuss, feel-good kind of bake—the sort of comforting classic that tastes decadent without requiring much effort at all.
After giving it a try (with a couple of small, easy tweaks), I can say with confidence: it’s not just good—it’s golden.
Allrecipes / Corinne Quesnel
Why This Recipe Deserves a Spot in Your Kitchen
Banana bread is one of those timeless bakes, and Betty’s version is as cozy and nostalgic as they come. Her Easy-Slice Banana Bread recipe is easy to whip up, incredibly tender, and has just the right balance of sweetness and crunch.
It’s the kind of thing you want to make on a slow Sunday morning while catching old episodes of The Golden Girls—or to wrap up in parchment and gift to a friend who could use a little homemade comfort.
What It Was Like Making Betty’s Banana Bread
The process itself was much easier than expected—a straightforward mix-and-bake situation with no complicated steps (and only one bowl!). Using bread flour gives the bread a slightly chewy texture, but all-purpose flour can be used as a substitute if preferred.
While I stayed true to the spirit of the 75-year-old original, I made a couple of adjustments that elevated the flavors without adding any extra effort. In my humble opinion, it took the recipe from great to absolutely unforgettable.
- Brown butter instead of oil: Swapping oil for browned butter deepened the flavors, adding a toasty, nutty richness that perfectly complemented the bananas and walnuts.
- Coconut sugar instead of white sugar: This simple switch (or using brown sugar) added a subtle caramel undertone, making the bread even more indulgent.
- A touch of cinnamon and vanilla bean paste: Just one tablespoon of cinnamon and vanilla bean paste instead of extract made every bite extra cozy and flavorful.
Allrecipes / Corinne Quesnel
My Final Thoughts
The final result is gold-standard banana bread—fluffy, moist, and perfectly sweet, with just the right amount of crunch from the walnuts. The browned butter and coconut sugar gave it an extra depth of flavor that made it feel even more nostalgic, like something you’d find in your grandmother’s kitchen.
Would I make it again? Absolutely. Whether you stick to the original or try my tweaks, this is the kind of recipe that feels like a warm hug. And if Betty White taught us anything, it’s that life is better when shared—especially over a slice of banana bread.
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