Made-From-Scratch Banana Bread is perfect for a quick breakfast or even as a dessert. This old-fashioned banana bread recipe is from my 83-year-old mom whose cooking is the best!
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Grandma’s Old-Fashioned Banana Bread
The smell of bread baking is one that brings back memories of home.
Of Grandma slaving away in the kitchen to make us a perfect meal.
Banana bread has always been a favorite of our family.
We would even leave the last few bananas until they were super ripe (that makes the best banana bread!) just so Grandma would have to make this bread for us.
Grandma has since found out that she can put the bananas in the freezer and make banana bread whenever she’s in the mood.
Oh, well, we tried…
What yummy smells came from YOUR Grandma’s kitchen?
Bake up a loaf of this bread and see if it’s doesn’t trigger your memories. You can even try it with homemade butter like the Pioneer Woman makes.
Tips and Information
Using riper bananas makes great banana bread.
The ones that have gone a tad bit past the peel & eat stage are great for this recipe.
The recipe calls for shortening, which would be something like solid Crisco.
You can use margarine in its place if you like.
The jury is still out on the type of loaf pan to use.
I’ve always used just a regular old loaf pan and sprayed it with Pam. It’s totally up to you.
Bananas can be frozen.
If you don’t have time to make bread now, just pop the ripe bananas into a sealable bag and stick them in the freezer.
When you’re ready to make bread, just set the bananas out of the freezer and let them thaw before adding them to your recipe.
Banana bread is best served for breakfast with fresh fruit and milk. (That’s my opinion, anyway…)
Nuts are optional
Mix dry ingredients and set aside.
Beat shortening until creamy.
Add sugar gradually, beating well as you go.
Add eggs and continue to beat well.
Alternate flour mixture and bananas, adding gradually and beating until smooth.
Add nuts if you choose.
Put mixture into a well-greased pan and bake according to the recipe below.
- 1 3/4 cup Sifted flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup shortening (or margarine)
- 2/3 cup sugar
- 2 eggs, well beaten
- 1 cup mashed bananas (2-4 bananas)
- 1/2 cup pecans, chopped, optional
- Sift together flour, baking powder, baking soda, and salt
- In another bowl, beat shortening until creamy.
- Add sugar gradually and continue beating until light and fluffy.
- Add eggs, beat well.
- Add flour mixture alternately with bananas, a small amount at a time, beating until smooth after each addition.
- Add pecans, if you like, then mix thoroughly.
- Turn into a well-greased loaf pan.
- Bake at 350 degrees for 80 minutes.
Add the pecans if you like, or leave them out. It's great either way!
This recipe can also be used to make muffins. Simply fill muffin cups 2/3 full, sprinkle with a little cinnamon sugar and bake at 350 until tops are brown.
This is a wonderful banana bread recipe that brings back memories of home.
Go ahead and try it.
Come back and tell me how much you loved it!
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