Grandma's Homemade Banana Bread Recipe -
Grandma's Homemade Banana Bread Recipe

Grandma's Homemade Banana Bread

Recipe by  

"This recipe is a number one family favorite!!! It's been handed down from generation to generation. You can get creative by adding nuts, raisins or anything else that you want to throw in the batter"

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Ingredients Edit and Save

Original recipe makes 1 8x4 inch loaf Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan.
  3. Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2003

I followed this recipe to the letter adding only chopped walnuts. It was wonderful. Not too dry, not too moist - like Goldilocks' porridge - "just right". I made 2 loaves at once - one in a pyrex glass loaf pan and the other was a teflon coated pan. The glass pan did a much better job. Would recommend a glass loaf pan over a teflon one.

Most Helpful Critical Review
May 13, 2013

Average recipe, 3 star's for the original, still found it rather dry. I reduced the sugar to 1 cup, only added 1/2 cup of milk and 1/2 cup of sour cream; and an extra banana. This makes a heavier loaf, with less rise but is very moist.

Nov 07, 2003

I have been experimenting with different banana bread recipes on this site. This so far is my favorite. I made this using 5 small bananas and the flavor was excellent. My nieces and nephews devoured this in no time at all. I did add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. I will share this recipe with my friends. Give this one a try - you will like it!

Feb 23, 2006

Thanks for the great recipe!!! This bread is fantastic -- and very forgiving for a "wide margins" kind of cook. I tossed all incredients together, eyeballing, used four bananas, because I had them on hand, and used sour cream, mixed it all up with a large salad fork (new home is very spare - all equipment in boxes). I had to add on about 30 minutes extra baking time (I suspect because of the extra banana) before my knife came out clean (lowered to 300 degrees after an hour), but in the end it was delicious. Next time I think I may throw in 1/2 cup chopped walnuts. ............. P.S. I used the Splenda/Sugar Baking Sweetener, rather than pure, real sugar, and my unwitting boyfriend was none the wiser. ............. P.P.S. If you make extra, you can slice the cooled banana bread and pack in individual sandwich bags, then put all in a large freezer bag and you'll have snack-ready portions for whenever you want them. Take one out of the sandwich bag, pop on a plate in the microwave for 1 minute on medium power. It thaws and heats back up to almost as good as right out of the oven. Thank you for the wonderful, classic recipe! I made it for the first time last week, and again tonight! Sooo good.

Jun 05, 2008

Outstandingly moist, with a tender crumb. The flavor is superb, as well. This is the recipe I reach for again and again, a true classic. Adding a few dashes of cinnamon helps to complement the banana taste. This bread freezes perfectly for up to 3 months, if wrapped in foil, then placed in a zip-lock freezer bag. Delicious!

Nov 07, 2003

Awesome recipe!!! Works well with two bananas as well as three. Compliments and requests for this recipe all the time.

Apr 23, 2003

very nice, moist bread. i had to bake it for 1 hr 40 min until the center was set, which put a thick crust on the bread. still tasted good.

Apr 11, 2003

The bread was really good but there was so much batter, I could have made two loaves.


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 136 mg
  • 5%

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

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