Grandma's Homemade Banana Bread

Grandma's Homemade Banana Bread

237 Reviews 13 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Jeannie Meyer
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”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 8x4 inch loaf



  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.

Share It

Reviews (237)

Rate This Recipe


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.

More Reviews

Similar Recipes

Almost No Fat Banana Bread

Almost No Fat Banana Bread

Janine's Best Banana Bread

Janine's Best Banana Bread

Nanna's Banana Bread

Nanna's Banana Bread

Sweet Banana Bread

Sweet Banana Bread

Janet's Famous Banana Nut Bread

Janet's Famous Banana Nut Bread

Grandma's Banana Bread

Grandma's Banana Bread


Amount Per Serving (15 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 38.5 g
  • 12%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 136 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Janine's Best Banana Bread


next recipe:

Almost No Fat Banana Bread