Grandma’s Banana Bread, just like Grandma made.
Grandma’s Banana Bread
Hi. It’s Lois in the kitchen. The other day I volunteered to take food to a young Harrisonburg Quaker couple who just had a new baby. In addition to bringing a supper meal, I decided to also make banana bread. I had some bananas in my freezer, and all the other ingredients are things that I always have on hand. It takes awhile to bake banana bread, but it’s very easy to put together.
I usually make my Favorite Banana Bread with crushed pineapple, and it’s more like a cake—the pineapple makes it very moist. But I got a new cookbook the other day and decided to try a new recipe. The cookbook is called At My Grandmother’s Knee: Recipes & Memories Handed Down by Women of the South by Faye Porter.
Of course, I used my own ideas and combined them with the original recipe, which called for 2 cups of sugar (way too much in my humble opinion!) and buttermilk instead of evaporated milk. It also called for margarine and I don’t usually use that because of the transfats. Even though banana bread is very moist, I like mine with butter on top of it, and it’s also very good toasted. In addition, you can freeze it and save it for later. Yum!
Tools You Need For This Recipe
You need a bread loaf pan, and it’s helpful to have a hand mixer or a stand mixer. You will also need a cutting board and at least one knife. As always, I recommend you buy the best kitchen tools you can afford.
Grandma’s Banana Bread Recipe
Grandma's Banana Bread
Good, old-fashioned banana bread.
- 4 medium-size ripe bananas
- 1 cup sugar
- 2 large eggs
- 1 cup melted butter (or canola oil)
- 1 cup evaporated milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Pinch salt
- 1 cup chopped walnuts
- Heat oven to 350F degrees.
- In a large bowl, cream together the bananas, sugar, eggs, vanilla, and milk.
- Add the melted butter (cooled), cinnamon and salt.
- Mix well.
- In a separate bowl mix the flour, baking soda, and baking powder.
- Add the flour mixture to the wet mixture, one cup at a time, mixing as you go.
- Add the walnuts and mix.
- Pour into two lightly greased 9″ x 5″ loaf pans.
- Bake 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Let the bread cool for a few minutes (or it will stick to the bottom) and then transfer to a wire rack to finish cooling before serving.
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Grandma’s Banana Bread Nutrition
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