The most popular family recipe is Grandma’s banana bread! It has been transmitted from one generation to the next. If you want to get creative, you can mix in almonds, raisins, or anything else you like to the batter.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 15 |
| Yield: | 1 8×4-inch loaf |
Ingredients
- 1 ½ cups white sugar
- ½ cup butter, softened
- 3 bananas, mashed
- 2 large eggs
- 2 cups all-purpose flour
- ⅓ cup sour milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8×4-inch loaf pan.
- Combine sugar, butter, bananas, and eggs in a large mixing bowl. Add in flour, milk, vanilla, baking soda, and salt; beat well. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 60 minutes.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 136 mg |
| Sugars | 23 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
It’s not only easy to follow, but a great recipe all together. It’s my family’s favorite hands down.
Smells like Christmas right now. Came out awesome.
I doubled up on the recipe and added 2 extra bananas. I also added in some chopped pecans. I made half of them as muffins and the remaining batter I baked in a loaf pan. In making the soured milk I used milk with a little lemon juice. These were moist and so delicious. I saw how some said they were dry but I did not experience this. Maybe they were baked too long perhaps. Will definitely make this again. Great way to use up over ripe bananas.
Family loved it. Substituted 50% brown sugar and used sour cream not sour milk
Easy to make, took a little longer to cook but came out moist and delicious a
Easy Not A lot of Ingredients But I didn’t use Sugar But Honey
I made this banana bread and we loved it so much we made another two days later….and an extra to give to a friend! DELICIOUS!!!
Added walnuts. Made 2 smaller loaves. Cool bread completely.
I really liked this recipe, the only difference I made was adding more sugar (2c) got a serious sweet tooth I guess. Besides that I followed everything else and I was delicious kids couldn’t even wait for it to cool.
I substituted buttermilk for the sour milk and added chocolate chips to half of the batter! Everyone loved it!!
It was good, but very dry. I made it twice just to try, but both times were dry.
This is my goto now. Delicious and so easy to make. Love it!
Just like my grandma used to make. I made it into muffins instead asks added a touch of cinnamon. You can’t go wrong with this recipe
Made this turned out delicious I didn’t have sour milk so I used a 1/3 cup and I measured half milk and half vinegar and it still turned out amazing! Just start with the wet ingredients first and then put the flour last. I did not over mix it I just mixed until the flour was incorporated and I baked it in a 350 degree electric oven in a teflon pan for 60 mins. If your not into a really sweet bread you might want to cut back on the sugar.
best ever and ive tried a million recipes!
Turned out great. Added walnuts in one loaf and walnuts and raisins in another. Added a little more baking time to get the center done but that added a little crustier outside which everyone liked.
Only thing different I did was add a cup of walnuts to a doubles batch. This is the best banana bread I’ve ever had!
This recipe is amazing
I love this banana bread recipe and make it often. I usually make this at 1.5 times the ingredients and it makes 2 loaves the perfect size, otherwise the single recipe is just a little too much batter for one pan. My husband prefers banana bread without nuts and I prefer it with so when I make the extra batter we can each have a loaf of our own, and I add nuts after I’ve poured half the batter in the first pan.
I just finished my first piece and this is delicious! Thanks!
Delicious, moist, everything it should be. Did have to cook about 30 minutes past hour. Turned out great. If I had done an hour and 15 of constant baking, probably would have been sufficient. After the hour was up, I kept pulling it out every ten minutes so it took a little longer.