GRANDMA’S BANANA BREAD — This recipe for classic banana bread was passed down from my grandmother to my mom, and then to me. Add chopped nuts or chocolate chips to make it extra special.
This is the first banana bread recipe I ever made. I’ve tried making dozens of banana breads since then, thinking I might find a better recipe than my Grandma’s Banana Bread.
It hasn’t happened yet, and I always come back to this as my no-fail banana bread recipe. It’s not fancy or complicated, but this recipe never lets me down.
If you’re looking for a good, old-fashioned banana bread that’s easy to make and tastes delicious, this is the one!
We really like it with mini chocolate chips, and sometimes I throw in a dash of cinnamon or nutmeg. This recipe also makes great banana muffins.
Chopped nuts are another great addition. I prefer pecans, but walnuts are another favorite.
I’m not sure what it is, but there must be something about the way the ingredients are combined that makes this banana bread taste so good.
So be sure to follow the instructions….especially the part where you mix the lemon juice and milk with the mashed bananas. I think that might be the secret.
This bread is wonderful for breakfast, and for after-school and late night snacking. My husband and kids love it, and it’s been shared with countless neighbors and friends.
Everyone gives it a thumbs up!
For the best results and banana flavor, be sure to use very ripe bananas. And it never hurts to throw and extra banana into the mix. Enjoy!
Be sure to save this recipe for Grandma’s Banana Bread to your favorite Pinterest board for later.
Tips for Choosing and Storing Bananas
Color: First, decide when you’ll be using your bananas. For bananas you’ll be eating right away, Choose bright yellow fruit with little to no green around the ends. Some light brown speckling is okay.
If you won’t be using your bananas for a few days, look for fruit with more green around the ends. Most bananas will ripen at room temperature in a few days.
Appearance: Look for full, plump bananas with peels, stems, and tips that are fully intact. Avoid bananas that are bruised, split, or have deep, sunken dark spots on the peel.
Storing: Keep unripe bananas at room temperature – storing them next to other fruit such as tomatoes will speed up the ripening process. Ripe bananas can be stored in the fridge–the skin will turn black but the flesh will be good for several more days.
Here’s what you’ll need to make Grandma’s Banana Bread
- Lemon juice
- Baking powder
- Baking soda
- 1 tablespoon lemon juice
- 2 tablespoons milk
- 2 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 large bananas, mashed
- 1 cup chopped nuts or chocolate chips (optional)
- Preheat oven to 350 degrees.
- In a small bowl, stir together milk and lemon juice; set aside. In a medium bowl, mix flour, baking powder, baking soda and salt.
- Cream together butter, sugar, eggs and vanilla. Add dry ingredients to creamed mixture and stir to combine.
- Add milk/lemon juice to mashed bananas, then fold banana mixture into batter. Add nuts or chocolate chips if desired.
- Spoon batter into a greased loaf pan and bake for about 50 minutes or until toothpick inserted in center comes out clean.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 308mgCarbohydrates: 47gFiber: 3gSugar: 23gProtein: 6g
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Who Dished It Up First: My beautiful grandmother