Grandma's Banana Bread Recipe - Allrecipes.com
Grandma's Banana Bread Recipe
  • READY IN hrs

Grandma's Banana Bread

Recipe by  

"A super moist banana bread which uses six bananas!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a large bowl, cream together the sugar and margarine until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
  3. In a large bowl, sift together flour, baking soda and salt. Blend this mixture into the egg mixture, alternately with the buttermilk; stir just to combine. Fold in the mashed bananas; mixing just enough to evenly combine. Pour batter into prepared pan.
  4. Bake in preheated oven until a toothpick inserted into center of the loaf comes our clean, about 60 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2006

This recipe is super moist and has great banana taste. To add more flavor to all my banana bread recipes, I add 1-2 tsp. pumpkin pie spice with the dry ingredients. As a great topping I also mix up 1/4 c. oatmeal, 1/4 c. soft butter, 1 tsp. cinn. and 1/4 c. brown sugar and crumble on top of the recipe before cooking. The topping adds an extra touch and always gets a compliment. Like the other comment, I only use this recipe in loaf pans.

 
Most Helpful Critical Review
Dec 29, 2003

Wasn't crazy about this one; I added more bananas and maybe that is what happened. Will stick with my basic recipe.

 
Oct 20, 2003

This is the best banana bread I have ever had. I made it and took it to work everyone wanted the recipe. Freezes really well too, though you probably won't have any left to freeze!

 
Sep 26, 2003

This is the ultimate banana bread recipe! I make it for all different groups of people and everyone loves it! I modify the recipe slightly, though, by using 2 loaf pans instead of a 9x13. Temperature and cook time stay the same. My favorite part about this recipe? It always comes out perfect!

 
Jun 16, 2009

This bread is AWESOME!! My kids (7 & 3) made this yesterday. Used the 9 x 13 pan as suggested and 1/2 of it gone already! I only made 1/2 the batter and did not have buttermilk but substituted 1cup milk and 1tbs vinegar (stirred and let sit for 10min) then used what was needed for the recipe. So moist and full of banana flavor!! This is a keeper!! Thanks

 
Dec 06, 2006

great way to use up black bananas and buttermilk. Subbed the oleo for 3/4 cup applesauce and it was super moist. Did up the salt to 1/2 tsp. and cut the sugar down to 2 1/2 cups and it was plenty sweet. Added 1 tsp. cinnamon to enhance the flavor. Thanks for a great recipe that can be made into a lowfat bread without compromise of flavor or texture! This made 2 loaves and 2 mini loaves.

 
Dec 09, 2009

Perfectly moist wonderful bread have made 4 batches since Thanksgiving! I do add 1 teaspoon nutmeg 1 teaspoon cinnamon and 1/2 teaspoon ground cloves as well as a cup or two of chopped pecans and bake in bundt pan for an hour. Also I did not have any buttermilk so used regular whole milk in place. This is the best snack and all that have tasted the souped up recipe rave about. Thanks a keeper for sure!

 
Jul 11, 2008

This makes wonderfully moist, flavorful, bread! My family loves it so much that they will let the bananas go brown just so I have to make it. It does make alot, 2 loaves and 2 mini loaves. If i don't have buttermilk I just add 1 tsp of vinager to the milk. I also cut the sugar down to 2.5 cups. Everyone is always asking for this recipe! Thanks!

 

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Nutrition

  • Calories
  • 545 kcal
  • 27%
  • Carbohydrates
  • 92.6 g
  • 30%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 480 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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