Grammy’s Banana Bread.

Hello everyone! I am thrilled to share my Grammy’s extraordinary banana bread recipe with you, a beloved family tradition that has been lovingly handed down through the generations. This enchanting treat is not just the most delicious, moist banana bread you will ever experience, but it also evokes the warmest memories of gathering in the kitchen, as the sweet, irresistible aroma dances through the air, filling our hearts as it bakes to absolute perfection. Each slice bursts with vibrant flavour, enriched by ripe, mashed bananas and a sprinkle of love, making it the ultimate companion to your morning coffee or an indulgent afternoon snack. Whether served warm with a generous pat of butter or savoured on its own, it’s destined to become a cherished favourite in your home, just as it holds a special place in mine.

Grammy’s Banana Bread

This banana bread recipe from my Grammy is delicious and moist, bringing sweetness and a slight caramelized taste to each bite. Handed down generation to generation, using only the most basic of ingredients, this recipe is easy to make and is best served warm with a thin layer of butter that melts to perfection. This recipe yields 2 loaves, about 10 slices each.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 20 slices

Course: Snack

Cuisine: American

Calories: 232

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup butter
• 2 cups brown sugar
• 2 eggs
• 2 tsp. baking powder
• 3 cups flour
• 6 ripe bananas mashed

Equipment

• 2 Mixing bowls (medium and large)
• Wooden spoon
• 2 Loaf pans
• Cooing rack (optional)

Method

 

1. Preheat oven to 350℉
2. In a medium-sized bowl, mix flour and baking powder.
3. In a large bowl, mix the butter, sugar and bananas.
4. Add one egg at a time to the butter/sugar bowl, storing well between each egg.
5. Slowly add the dry ingredients.
6. Poor batter into a greased bread pan.
7. Cook on the middle rack for 45-60 minutes
8. Cool 10 minutes remove from pan before transferring to a cooling rack.

Notes

Best served warm 🙂

Our heartfelt gratitude goes out to the late Jean LeBlanc for sharing this wonderful recipe with us. Wishing everyone joy and warmth in their baking endeavors!

Don’t forget to hit that subscribe button in the side bar to be notified when new posts go live.