Grandma's Homemade Banana Bread

Grandma's Homemade Banana Bread

Jeannie Meyer 0

"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"

Ingredients 1 h 10 m {{adjustedServings}} servings 226 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Banana Banana Bread

With this much banana flavor, it just had to be called “banana banana.”

Banana Sour Cream Bread

Add a little sour cream for a deliciously different banana bread.

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Reviews 259

  1. 312 Ratings


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.


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.