Recipe by Jeannie Meyer
"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"
Watch video tips and tricks
1 1/2 cups
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.
Decent but way too sweet for me. I looked at some other recipes and some call fro only 3/4 cup sugar. I think that would be way better. Let the banana flavor be the star.
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!
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.
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!
Awesome recipe!!! Works well with two bananas as well as three. Compliments and requests for this recipe all the time.
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.
The bread was really good but there was so much batter, I could have made two loaves.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Homemade Banana Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 64
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See the secret to baking moist, delicious banana bread.
Here’s a versatile banana bread for banana bread purists.
See how to make super-moist banana bread with concentrated banana flavor.