Grandma's Old-Fashioned Banana Bread
The perfect way to use up overripe bananas, this old-fashioned banana bread is incredibly moist, flavorful, and easy to make.
About This Recipe Recipe
There's a special kind of magic that happens when you transform a bunch of overripe, spotty bananas into a warm, fragrant loaf of banana bread. It's a culinary alchemy that grandmothers have perfected over the years, a thrifty and delicious solution to the problem of what to do with bananas that are past their prime. This recipe for Grandma's Old-Fashioned Banana Bread is a celebration of that simple, homespun magic. It's a recipe that's as much about creating memories as it is about baking. The aroma of banana bread baking is a universal signal of comfort and home, a warm and inviting scent that promises a sweet treat and a moment of pure, simple pleasure. This isn't a fancy, complicated dessert; it's a humble, honest loaf of bread, made with simple ingredients and a lot of love. It's incredibly moist and tender, with a rich, sweet banana flavor that's perfectly balanced by a hint of cinnamon. Every slice is a taste of nostalgia, a reminder of childhood and the comforting presence of a grandmother's kitchen. It's the perfect treat for breakfast, an afternoon snack, or a simple dessert.
Grandma's Old-Fashioned Banana Bread Ingredients
- 3 -4 very ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
How to Make Grandma's Old-Fashioned Banana Bread
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- 2
In a large bowl, mix together the mashed bananas, melted butter, sugar, egg, and vanilla extract.
- 3
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the nuts, if using.
- 5
Pour the batter into the prepared loaf pan and smooth the top.
- 6
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- 7
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Chef's Tips
- Use very ripe, almost black bananas for the best flavor and moisture.
- Do not overmix the batter; mix until just combined for a tender crumb.
- Let the banana bread cool completely before slicing for the cleanest cuts.
Nutrition Facts
250 kcal
Calories
4g
Protein
11g
Fat
35g
Carbs
Serving Suggestions
This old-fashioned banana bread is perfect on its own, but it’s also delicious with a variety of toppings. Try a schmear of cream cheese, a dollop of peanut butter, or a drizzle of honey. It’s a wonderful breakfast treat with a cup of coffee or tea, or a comforting afternoon snack.
Frequently Asked Questions
Can I substitute oil for butter in this banana bread recipe?
Yes! You can replace the melted butter with an equal amount of neutral oil like canola or vegetable oil. The bread will still be moist, though it may have a slightly less rich flavor and a softer crumb.
How long does banana bread stay fresh, and how should I store it?
Store the cooled loaf in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Can I make banana bread ahead of time or freeze it?
Absolutely! You can bake the bread a day or two in advance and refrigerate it. For freezing, let the bread cool completely, wrap it well in plastic and foil, then thaw at room temperature when ready to serve.
What other mix-ins can I add to this banana bread besides nuts?
You can stir in chocolate chips, dried cranberries, shredded coconut, or oats for extra flavor and texture. Just add 1/2 cup of your chosen mix-ins right after mixing the batter.
Why is my banana bread dense or gummy instead of light and fluffy?
Dense bread usually results from over-mixing the batter or using bananas that aren't ripe enough. Be sure to mash the bananas thoroughly and stop mixing as soon as the ingredients are combined.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute up to half the all-purpose flour with whole wheat flour, but the bread will have a denser texture and stronger flavor. For best results, use whole wheat pastry flour and don't replace all the white flour.
Recipe card
Grandma's Old-Fashioned Banana Bread
The perfect way to use up overripe bananas, this old-fashioned banana bread is incredibly moist, flavorful, and easy to make.
Prep
15 min
Cook
60 min
Total
75 min
Servings
1 loaf (10-12 slices)
Ingredients
- 3-4 very ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, mix together the mashed bananas, melted butter, sugar, egg, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.