Grandma's Banana Bread (Amazing)



This is one of those recipes that is so simple yet so amazingly good, that you keep thinking there has to be more to it. It's hard to mess up sweet breads like this, but this is the best of the best. There is something magic in its simple ingredients, and when I experiment with it, I always find I still like the original best!
This recipe comes from Grandma D. on my hubby's side. She makes it all the time, and it's always gone in a flash.

The ingredients are the same as the popular featured blue ribbon one by Robin DuPree, but this makes just one loaf (different proportions.)

pinch tips: How to Knead Dough


1/2 c
1 c
sugar (i've tried brown (love brown), and it works, but white is best in this recipe. it lets the other favors shine)
1/2 tsp
1/2 tsp
baking soda
1 1/2 c
(takes about 3) over ripe bananas, mashed
2 c
1/2 c
nuts, optional (i like pecans)

Directions Step-By-Step

Cream butter, sugar & eggs. Add salt & baking soda; mix well. Beat in the bananas. Add the flour. Stir in nuts if using.
Pour into a LARGE buttered loaf pan (mine measures 4 1/4" x 8 1/4" on the bottom, 5 1/2" x 9 1/2" on the top, 2 3/4" tall.) If pan is not big enough, it will not cook all the way in the center. If you have a smaller pan, don't use all the batter in one pan.

The recipe says to let sit at room temp. For 20 min. I never do.
Bake at 350 degrees F for about 45- 60 min., until toothpick inserted in the center comes out clean.

Let cool 5-10 minutes before loosening sides and inverting, letting it cool the rest of the way on a cooling rack.
Great out of the oven, even better the next day, if it doesn't get eaten first! Wrap up after it cools completely to keep it moist.

About this Recipe

Course/Dish: Sweet Breads
Hashtags: #banana, #traditional