Grandma’s Banana Bread
My Grandma’s banana bread recipe is very special to me. Ever make a recipe and just know it was the one? There might be other deviations or similar recipes which will satisfy a particular craving, but that one recipe is just, “the one and only”. For us, this banana bread recipe is that “one”. Full banana flavor, perfect moistness and texture, just the right amount of sweetness. It is such a simple recipe, yet no other banana bread we’ve had stacks up. Everyone who we’ve made if for all swoon in delight. And then there is the added bonus: when the loaves bake and are nearly finished, the amazing smell of the banana bread fills the house.
Best Banana Bread from My Grandma
I based this recipe originally from one of my Grandma’s well marked up cookbooks. This is the woman whose cooking forever imprinted in me a deep love for food and cooking. Bringing to life simple ingredients, introducing me to new cuisines and fare, and challenging my shortsighted beliefs in what I thought were my likes and dislikes. The banana bread recipe had her signature “XXXX” perfect rating. Anything Grandma marked as such is a guarantee of deliciousness.
Video on How To Make Banana Bread Like my Grandma Did:
Grandma’s Banana Bread Recipe with Chocolate Chips or Toasted Nuts
We’ve probably made this recipe over 100x’s over the years. After we made a few adjustments to the recipe and technique, we’ve never needed to make a change again. It’s perfect. Sometimes we’ll add some dark chocolate chips or toasted pecans if the craving hits, but the core recipe stays exactly the same. Add any extras like chocolate chips or nuts at the end when the flour is nearly incorporated, then give a few light mixes to spread through the batter and finish the mixing.
Tips on Making My Grandma’s Banana Bread Recipe
Over the years we’ve added a few key details to the recipe making sure it is great every time. Here’s some of the tips to making the banana bread super delicious:
- Make sure the bananas are super ripe. The skin should be showing signs of browning. As bananas ripen, the starch gets broken down and produced as simple sugars. They may not be pretty, but the riper the better the bread will be, unless the bananas are just plain funky. Here’s some tips to how to quickly ripen bananas.
- Add a wide strip of parchment to the base of the loaf pan for easier release. It doesn’t need to be cut perfectly to fit the loaf pan. We’ll usually just cut a strip about the width of the loaf pan and long enough it will go all the way up the 2 long sides and overhang a little to give something to grab onto when the loaf is lifted out. It doesn’t need to cover all 4 sides. The uncovered ends can easily be loosened with a knife if needed.
- Make sure to cream the sugar and butter together well. At least for a few minutes with a stand mixer on medium-high speed, and a couple minutes more with a hand mixer. This develops the structure of the bread by mixing in enough air to the batter. If it is under-creamed the bread won’t rise properly and will often sink in the middle when baked, as well as having too dense of a texture.
- Whisking the dry ingredients together is the easiest way to blend the dry ingredients together. You’ll want to evenly mix together the flour, baking soda, and salt before adding to the batter, and a 30 second hand whisking is the perfect way to mix them together. Some people prefer to sift the dry ingredients together, which also works well. We just hate pulling out and cleaning a sifter. The whisk is so easy. But choose whichever is your preference, you do you.
- Don’t overmix the dry ingredients into the batter. Mix just until the flour is barely incorporated. We’ll almost always mix this part by hand to avoid over-mixing. Or just give it a few quick mixes with the stand or hand mixer and then finish the last bit by hand. Quick breads like banana bread are the easiest batters to overmix, leading to drier and tougher loaves.
- Make 1 classic sized loaf or make 3 mini loaves. Lately we’ve fallen in love with making the 3 mini loaves. It is great for sharing or for rationing to make sure you don’t devour the whole loaf too quickly.
Grandma’s Banana Bread
Ingredients
- 1 1/4 cups (156 g) all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (2.5 ml) kosher salt
- 1 cup (200 g) sugar
- 1/2 cup (114 g) butter
- 3 ripe bananas
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
Equipment
- 4.5″ x 8.5″ loaf pan
- 3 Mini Loaf Pan , optional alternate size
Instructions
- Preheat oven to 350°F/175°C.
- Lightly grease a 4.5" x 8.5" loaf pan or 3 mini loaf pans. For easy release, add a wide strip of parchment paper the width of the loaf pan(s).
- Whisk or sift together the flour, baking soda, and salt until well combined. Set aside.
- Cream together the sugar & butter until light & fluffy (at least a couple minutes).
- Mix in bananas then beat in eggs and vanilla until combined.
- Fold or gently stir the flour mixture into banana mixture until just combined. Don’t over-mix. If using a mixer, mix until most of the flour is nearly incorporated then hand mix in the last bit of dry flour to avoid over-mixing.
- Pour the batter into the prepared loaf pan (or divide the batter between the 3 mini loaf pans).
- Bake at 350°F/175°C for about 50 minutes – 1 hour (the mini loaf pans will cook a little faster – usually 40-50 minutes), or until a toothpick comes out clean when inserted in the middle of the loaf (the house should smell like a delicious banana bread now).
- Allow to cool for about 10 minutes then remove the loaf from the pan(s) by loosening the edges, then lift out (if using parchment) or loosen the bottom and pop out.
Notes
Your oven was too hot. Especially older ovens will often fall out of calibration. Use an oven temperature gauge to see if your oven is baking at the correct temperature.
Video
Nutrition Information per Serving
How to Store Banana Bread
The banana bread keeps exceptionally well. It stays moist for days thanks to the 3 whole bananas in the recipe. You can keep it in the fridge to extend the freshness for a few more days, but it is best served at room temperature. It also freezes very well. Slice, wrap up in plastic wrap and freeze portions of the loaf. Or one of our favorite methods is to make the 3 mini loaves, wrap up and freeze 2 of them while we eat the first. When ready for the next loaf, thaw at room temp. and repeat until all the deliciousness it devoured.
We hope you love this banana bread as much as we do. We’ve thought about selling this bread professionally, but why limit the love. Everyone should be able to make and share something this delicious. Enjoy!
– Todd & Diane
Your description of your Grandma’s banana bread recipe is truly heartwarming and resonates with anyone who has a cherished family recipe. It’s clear that this banana bread holds a special place in your heart and kitchen, not just for its flavor and texture but for the memories and traditions it represents. The emphasis on using super ripe bananas and the meticulous details like creaming the butter and sugar properly are wonderful tips that ensure the bread turns out perfect every time. Adding personal touches like chocolate chips or nuts only enhances an already flawless recipe. Thanks for sharing your family’s culinary treasure with us—it’s recipes like these that make every bite a taste of home and love.
This has got to be the best banana bread recipe I’ve ever tried. It’s such a solid recipe. I’m totally making this again.