Banana bread is great for snacks or to have on hand for a quick breakfast. This banana bread recipe is super moist and makes three loaves (cook once, get a lot for your effort – a win win in my opinion). You can serve one now and stick two back in the freezer to pull out later when you’re busy. And fortunately, it freezes beautifully!
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You won’t find a better banana bread recipe anywhere!
I’ve tried lots of banana bread recipes through the years. For some reason I thought I would find a recipe better than the one my mother used to make. I was wrong.
But I still kept on trying those other banana bread recipes, feeding them to my family, and being met with the same response, “This is alright, but it’s not as good as Grammy’s.”
So I’d try another recipe.
Finally, after making yet another mediocre banana bread, I decided to make my mother’s recipe for three loaf banana bread – which believe it or not, I’d never made. I’d eat hers (and so would the rest of my family) and think, “This is SO good!” But then I’d go home and bake something else.
But not any more. The other day I had some bananas that were desperately crying out to be used (and the family was loudly complaining about the fruit flies as well) so I decided that I the time had come to see if I could make her banana bread recipe as good as she did.
As I was making the batter I kept asking myself, “This isn’t a hard recipe. Why haven’t I made it before?”
Who knows why we do (or don’t do) things sometimes. I’d probably built it up in my head as some difficult recipe that I’d bungle – and then be embarrassed when it wasn’t as good as we all remembered. I’m probably not the only person who has been hesitant to try my hand at cooking something that Mom or Grandma (or mother-in-law) made because of worry that ours wouldn’t measure up.
Fortunately, the banana bread was delicious.
So I’m officially finished with searching for banana bread recipes. I have to admit that I feel a little like Dorothy when she realized that she’d had the power to return home all the time she’d been in Oz. Here I’d been trying other recipes when I had access to the best one all along. Silly me.
Grammy’s Banana Bread Recipe
Grammy’s Best Banana Bread
- 2 sticks butter (or margarine) let soften
- 3 cups sugar
- 4 medium eggs
- 1 cup buttermilk if you don't have buttermilk you can use regular milk that you've added 1 tsp of lemon juice to – let it sit while you get other ingredients prepared
- 1 teaspoon baking soda
- 4 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups mashed bananas about 4-5 bananas, depending on size
- 2 cups chopped nuts (optional) I use pecans but walnuts would be fine
Preheat oven to 350 degrees.
Grease and flour three loaf pans (I prefer Pyrex).
Add baking soda to buttermilk – let sit till needed.
Cream butter and sugar together in electric mixer.
Add eggs and combine till thoroughly mixed.
In large bowl mix together flour, baking powder, and salt. Mix together.
To creamed butter and egg mixture alternately add buttermilk (with baking soda added in) and rest of dry ingredients and mix till well combined.
Finally, add mashed bananas and chopped nuts to mixture. Your mixing bowl will be getting very full so mix slowly.
Pour batter evenly into the three prepared loaf pans and bake for approximately 1 hour and 40 minutes in oven. NOTE: cooking times may vary according to oven or altitude. Check approximately 1 hour into cooking and adjust accordingly. 1 hr and 40 minutes works perfectly for us but I've had reports of bread cooking much faster for some readers.
Bake until inserted toothpick comes out clean. Once done, remove from oven and let cool thoroughly before removing from loaf pans.
This recipe freezes well. However, do let it cook thoroughly before wrapping it for freezer. Otherwise you’ll get condensation on the inside of your wrapping materials as the bread cools in the freezer.
To serve, remove from freezer and let thaw naturally on the counter or cut and thaw slices in the microwave for approx 30 seconds.
This is amazing spread with warm butter and served with a glass of milk. After years of straying and trying other recipes, I’m finished looking.
This sure seems like a long baking time
1 hour and 40 minutes works perfectly with our ovens and where we live. However, I’ve had several readers report that their bread baked much faster (and no one wants burned banana bread!)
As with all baking, cooking times may vary due to altitude or other factors. I highly recommend that you check your bread about an hour into the cooking process to see how it’s coming along. Then, adjust your baking time from there.
We use a standard electric wall oven.
What if I don’t have any buttermilk?
I don’t generally keep buttermilk on hand (because we don’t like to drink it and I only use it in cooking). Fortunately, you can achieve the same effect by adding 1 teaspoon of lemon juice to your cup of regular milk and letting it sit for a minute. Doing this mimics the same taste as buttermilk without having to purchase an ingredient that you likely won’t won’t need much of.
What’s the best way to freeze banana bread?
This banana bread is so moist that I recommend you wrapping it first in wax paper and then wrapping it in aluminum foil. Be sure to add a freezer label to the outside so you know what’s inside and the date it was cooked. This helps you rotate items in and out of your freezer before they get freezer burned.
How should I store banana bread once it’s cooked?
We wrap ours in aluminum foil. You will want to keep it tightly sealed between servings, otherwise your banana bread will be prone to drying out. You can also store it in the refrigerator if you like. Honestly, banana bread at our house never lasts for very long so we’ve never had a problem with it spoiling with it not being refrigerated.
How do I prevent moisture and condensation from ruining my banana bread when I wrap it up for storage?
Make sure your banana bread is thoroughly cooled before you wrap it in foil and/or wax paper. I always let mine cool on a baking rack (it’s shown upside down here because I’ve just turned it out of the loaf pan). If it’s still warm and you wrap it, you are going to get some condensation which is going to make your banana bread kind of gooey on top. Just be sure it’s totally cooled off and you’ll be fine.
What I used to make this recipe
1 – I absolutely love my Pyrex Loaf Pans! I’ve got three since that’s what this recipe calls for.
2 – Our Sunbeam Electric Mixer was a wedding gift from my grandmother (we won’t say how many years ago that was!). I love it and think that for most casual bakers it is a better deal than the uber-expensive mixers.
3 – I also have a set of these Pyrex Measuring Cups. They get used ALL the time.
4 – No kitchen is complete without a set of cooling racks. The longer you leave baked goods in the pan they cooked in, the more they’ll keep cooking. Why overcook a perfectly good banana bread – or anything else, for that matter?