Grandma's Best Banana Bread Recipe! Simple, Easy And You Probably Have All Of the Ingredients!

The Best And Only Banana Bread Recipe You Will Ever Need!

Don't even think about throwing out those over-ripe bananas! This banana bread recipe is the one I have used for over thirty years and instead of wasting over-ripe bananas, take a little time and make this bread. You will not be sorry! The blacker the banana peel, the better! In fact, I wait until the bananas get so ripe that most people would hesitate to use them. The flavor that you get from bananas like this is unmatched. All of the sugars in the fruit have come to the surface and add to the quality and extra banana flavor of this easy bread. If you don't have extremely ripe bananas and you are still in the mood for good, moist banana bread, buy a couple of jars of strained baby food bananas and substitute that.

Banana Bread! The Best!

The Best Banana Bread  from Grandma's Kitchen!
The Best Banana Bread from Grandma's Kitchen!

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Grandma's Best Banana Bread recipe:

  • 1 cup of banana puree (crush the bananas with a fork or use baby food. It takes about 3 bananas to make a cup of puree.)
  • 1/2 cup of canola oil
  • 2 eggs
  • 1 1/2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt

Measure the dry ingredients into the mixing bowl and make sure they are well-combined. Put the wet ingredients into a blender and blend thoroughly. After blended, pour them from the blender into the mixing bowl and mix together on low speed. Do not overmix, but I make sure the lumps are gone. Then pour into a well-sprayed loaf pan and bake at 350 degrees for 45 -50 minutes, or until the top of the bread is set, not mushy. Remove from the oven. Allow the pan to sit for about 5 minutes and then run a knife around the edges of the pan. Turn the bread out onto a rack and allow it to cool.

This batter will also make 12 nice-sized muffins instead of a loaf of bread. They can be baked for about 25 minutes and come out perfect! My grandkids love them! I double the recipe and make two batches of muffins, allow them to cool and then put them neatly (12 in each) into freezer storage bags. I put them in the freezer and right before the kids come to visit, I take them out and let them thaw. They are actually even better after frozen! Then my grandkids take any that are left home with them and finish them off.

I also make this bread at Christmas time because it freezes so easily and well. You can add nuts, raisins or dried cranberries, but the basic bread is so good, that I usually make it with nothing else added to the recipe.

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Comments 4 comments

Ingenira profile image

Ingenira 5 years ago

Hmm.... this look so delicious. I am saving the recipe.


Jillian Barclay profile image

Jillian Barclay 5 years ago from California, USA Author

Dear Ingenira,

Thank you! This was the favorite of my children and now my grandchildren, so it is (well over 30 years) time-tested. I hope you love it as much as we do!


cathylynn99 profile image

cathylynn99 5 years ago from northeastern US

printed this out. will save it for my next pot luck. thanks


Jillian Barclay profile image

Jillian Barclay 5 years ago from California, USA Author

Hi, Cathylynn! I hope you enjoy it! We like it just by itself, but when I bring it for a potluck, I dice up some strawberries, mix them with cream cheese and then people have the choice whether to spread some cream cheese on it or not and it makes for a fairly light dessert.

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