My Grandmas Banana Bread Recipe
My Grandma and I used to bake tons when I was a kid.
After she passed, I swore I’d continue to make her jaw dropping banana bread. 💕💕
Let’s begin!
Ingredients needed:
1/2 Cup of Butter 🧈
1 Cup of Sugar 🍬
2 Eggs 🥚
3 Bananas (Mashed and mostly brown for the best sweetness) 🍌
8 Teaspoons of Water 💧
2 Cups of Flour 🍞
1 Teaspoon Baking Soda
1/2 Cup Chopped Nuts (She used walnuts) 🌰
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt 🧂
Optional ingredients:
1/2 - 1 cup Chocolate Chips 🍫
2 Tablespoons Peanut Butter 🥜
Crisco
1/2 Tablespoon flour 🍞
Tools:
Oven 🔥
Hand mixer 🥣
Toothpicks
Spatula 🥄
Measuring cups
Bread/loaf pans
Cooling rack
Large bowl
How to prepare bread pans:
You can spray your pans with canola oil but the best way my grandmother taught me was grease the pan with crisco all the way around covering all corners and atleast halfway up the edge.
Sprinkle in 1/2 tablespoon flour and shake around the pan until all edges are fully covered.
Tip over and shake out the rest of the flour.
The pan should look lightly dusted but not heavily coated in flour.
Let’s get Baking:
Start by Preheating your oven to 350°.
Mix softened butter with 1 cup sugar and 2 eggs in a large bowl.
Add 3 mashed bananas, 1/4 teaspoon salt, 8 teaspoons water, 1/2 teaspoon baking powder, 1 teaspoon baking soda and mix.
Once mixed, add 2 cups flour. (I recommend mixing in 1 cup of flour at a time to avoid lumps)
Add in 1/2 cup chopped nuts of your choice. I used cashews but my grandmother would traditionally use walnuts.
This is optional, I add in 2 tablespoons of peanut butter and 1/2 to 1 cup chocolate chips.
Mix all together thoroughly.
I use a spatula to scrape the edges of my bowl.
Now separate your banana bread mixture into 2 equal parts and pour into 2 separate bread pans.
Place in the oven for 40-60 minutes.
I recommend letting it bake for 50 minutes and check every 10-15 minutes.
To check your bread, poke with a toothpick. If the toothpick comes out clean after poking in multiple areas, the loaf is done.
I would recommend letting the bread rest/cool for at-least 5 minutes before flipping out of the pan onto a cooling rack to allow loaf to fully cool.
After 15-20 minutes loaf is ready to eat.
My grandmother and I found the best way to eat it is with butter on top while it is still warm.
I hope you enjoy!!
Baking banana bread is a delightful way to combine comfort and tradition in your kitchen. Using ripe bananas, especially when they are mostly brown, ensures the bread has natural sweetness and a rich flavor. Including nuts like walnuts or cashews adds a pleasant crunch and enhances texture. Optional ingredients such as chocolate chips and peanut butter can elevate the taste, making each slice a treat. To perfect your loaf, properly preparing your bread pans is key. Greasing with Crisco and lightly dusting with flour prevents sticking and creates a golden crust. When adding the flour to your batter, mixing in increments helps avoid lumps, ensuring a smooth batter. Oven temperature and baking time affect the bread's moistness and fluffiness. Preheating to 350°F and baking between 40 to 60 minutes allows for customization depending on your oven. Checking doneness with a toothpick at intervals helps catch the ideal bake—when the toothpick comes out clean, the bread is ready. After baking, allowing the loaf to cool on a rack keeps the crust crisp while the inside sets perfectly. Serving the banana bread warm with a pat of butter is a simple yet nostalgic way to enjoy this wholesome treat. This banana bread recipe is not just about baking; it’s about cherishing memories and sharing moments. Whether you’re a beginner or an experienced baker, this recipe offers clear instructions and tips that bring the warmth of family baking into your home.
