Grandma's Banana Bread, just like Grandma made.
Grandma's Banana Bread
Hi. It's Lois in the kitchen. Did you know that August 27 is Banana Lovers Day? Me neither, but it's a good excuse to make Grandma's Banana Bread.
Sometimes I volunteer to take food to someone in need. Perhaps they are a shut-in, or they have been sick, or they just had a new baby. When I bring a meal to someone, I love to include a homemade sweet like cookies or cake. Banana bread is a terrific option. I save my overripe bananas (peeled) in freezer bags in the freezer. Then I can pull them out to make banana bread anytime. I also make two loaves and freeze one immediately, which allows me to simply thaw the bread, put it in a pretty package, and deliver it to the family in need.
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 (affiliate link) by Faye Porter and her recipe for banana bread was the model for this recipe.
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.
What You Need
You need a bread loaf pan, and it's helpful to have a hand mixer (affiliate link) 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. You deserve it.
Grandma's Banana Bread Recipe
Grandma's 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.
Recipe Nutrition Information
This recipe is SF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
- My Favorite Banana Bread
- Chocolate Chip Zucchini Bread
- Gluten Free Zucchini Bread
- Gluten Free Blueberry Muffins
- Wisconsin Kringle
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop June 24, 2015 and updated August 27, 2021.
Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.