There’s something magical about the smell of banana bread baking in the oven — especially when it’s grandma’s recipe. Sweet, moist, and perfectly spiced, it was her go-to solution for overripe bananas and a surefire way to bring the family together at the table.
In this article, you’ll learn how to make classic banana bread from scratch, just like grandma did. It’s easy, delicious, and impossible to eat just one slice.
Why Banana Bread Is a Timeless Favorite
- Uses up overripe bananas that would otherwise go to waste
- Made with simple pantry staples
- Incredibly moist and flavorful
- Perfect as a breakfast, snack, or dessert
- Easily customizable with nuts, chocolate, or spices
Ingredients for Grandma’s Banana Bread
This recipe makes one 9×5 inch loaf (about 8–10 slices).
- 3 ripe bananas, mashed
- ½ cup unsalted butter, melted
- ¾ cup brown sugar (or use white sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, but recommended)
- Optional: ½ cup chopped walnuts, pecans, or chocolate chips
Grandma’s Tip: The riper the bananas, the sweeter and more flavorful your bread will be.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. Mash the Bananas
In a large bowl, mash the bananas with a fork until smooth.
Stir in the melted butter and mix until combined.
3. Add the Wet Ingredients
Mix in the brown sugar, eggs, and vanilla extract. Stir until fully blended.
4. Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry mixture to the banana mixture. Stir just until combined — do not overmix.
Fold in nuts or chocolate chips if using.
5. Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, cover loosely with foil during the last 10–15 minutes.
6. Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve warm or at room temperature — delicious either way!
How to Store and Freeze Banana Bread
Room Temperature:
- Wrap in foil or plastic wrap and keep for up to 3 days
Refrigerator:
- Lasts up to 1 week, but may dry out slightly
Freezer:
- Wrap tightly in plastic wrap and foil; freeze for up to 3 months
- To serve, thaw at room temperature or toast slices directly from frozen
Fun Variations
- Chocolate Banana Bread: Add ¼ cup cocoa powder and chocolate chips
- Banana Nut Bread: Use chopped walnuts or pecans
- Spiced Banana Bread: Add ground nutmeg, clove, or cardamom
- Banana Coconut Bread: Mix in shredded coconut
- Healthy Twist: Use whole wheat flour and swap butter for coconut oil or Greek yogurt
Grandma’s Secrets for the Best Banana Bread
- Use extra ripe bananas — black spots are good!
- Don’t overmix the batter — stir just until no flour streaks remain
- Let it cool fully before slicing for cleaner cuts
- Add a few banana slices on top before baking for a beautiful finish
- Wrap leftovers while still slightly warm to keep moisture inside
Final Thoughts: A Slice of Sweet Nostalgia
Banana bread was more than just a way to use old bananas — it was grandma’s way of turning something ordinary into something unforgettable. With its soft texture, sweet aroma, and comforting flavor, this banana bread recipe brings those memories back in every bite.
Now you can carry on that tradition with your own homemade loaf — and maybe share a slice with someone you love.