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The Best Banana Bread (No Kidding!)

When my grandmother died about thirty years ago she left behind a yellowed, brittle, spotted and splotched card with a handwritten recipe for The Best Banana Bread in the World. I have literally grown up on this stuff, and verily, verily say unto you--it is wonderful. Comfort food in the extreme, it's good hot, it's good cold, and it's especially good two days old! Age only increases its moistness, and the top gets all glossy and mmmm.... Impossible to describe. So, do you want to make it now? I'll spare you the trouble of deciphering my grandmother's outdated methods, and transcribe it myself. Here it is, what you've been waiting for all your life:

Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

  • 3 bananas (The riper the better, I usually freeze our bananas when they start to brown, then once a few have ac)
  • 2 eggs
  • 1 cup sugar
  • 2 cups flour (I love this with whole wheat. White is OK, but is more cake-ey and less bread-ey.)
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 12 cup canola oil
  • 1 teaspoon vanilla

directions

  • Preheat oven to 325 degrees Fahrenheit.
  • Thoroughly mash bananas. (If they've been frozen, just zap them in the microwave; they will look absolutely disgusting but it’s worth it.)
  • Combine dry ingredients in one bowl, mix well with a wire whisk (or sifter, if your heart so desires).
  • Whisk the eggs lightly in a separate bowl, add oil and vanilla, then when the oven is finished preheating add the wet to the dry.
  • Pour into a loaf pan that has been generously greased with vegetable shortening.
  • Bake for 60 minutes (it can take 15-20 minutes longer than this) or until a toothpick or cake tester inserted in the middle comes out clean. You don’t want your bread to be too dry (it’s supposed to be lovely and moist), so try to get it out just when the tester comes out clean, don’t leave it in the oven too long after that.
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"When my grandmother died about thirty years ago she left behind a yellowed, brittle, spotted and splotched card with a handwritten recipe for The Best Banana Bread in the World. I have literally grown up on this stuff, and verily, verily say unto you--it is wonderful. Comfort food in the extreme, it's good hot, it's good cold, and it's especially good two days old! Age only increases its moistness, and the top gets all glossy and mmmm.... Impossible to describe. So, do you want to make it now? I'll spare you the trouble of deciphering my grandmother's outdated methods, and transcribe it myself. Here it is, what you've been waiting for all your life:"
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  1. jinjoonlee
    Just made this. This is the ABSOLUTE best banana bread recipe. I've been looking for this recipe for a long time. I grew up with eating this version of banana bread as a kid (I am in my late 50's). Yes, the other reviewer who mentioned her grandma's recipe is correct. I've made other versions with butter but it isn't the same. This banana bread is so moist due to the oil. Do use AVOCADO OIL, much healthier. I used 4 over ripe bananas I had in the freezer which I thawed out and squeezed out of its peel and mashed into the egg and oil. I used 2/3 cup of sugar and 2/3 cup of nuts. This is the only banana bread recipe I will use. You have to try this!!!!
    Reply
  2. kaybee
    I made this “banana bread” as the recipe described. At no time did it tell me to add the bananas. So. When the loaf was finished, I spread the mushy brown bananas on top. It really didn’t turn out the way I imagined. I think I will try a different recipe, next time.
    Reply
  3. Silent Whispers
    This is good banana bread. I liked the fact it wasn't made with butter , because I knew I was only going to spread butter all over it anyway when it was done. I used whole wheat flour. It browned up nicely ,even with the temperature at 325. I thought that was kind of low,but it worked. Oh, and I added a big handful of chopped walnuts. I baked it for 1 hour and 20 minutes. I will use this recipe again. Thanks.<br/> January 17, 2012, Made again...this time with half whole wheat flour and half all-purpose white flour, I liked it even better! This time I had to bake it even longer , for some reason.
    Reply
  4. Larklearningtopray
    When my grandmother died about thirty years ago she left behind a yellowed, brittle, spotted and splotched card with a handwritten recipe for The Best Banana Bread in the World. I have literally grown up on this stuff, and verily, verily say unto you--it is wonderful. Comfort food in the extreme, it's good hot, it's good cold, and it's especially good two days old! Age only increases its moistness, and the top gets all glossy and mmmm.... Impossible to describe. So, do you want to make it now? I'll spare you the trouble of deciphering my grandmother's outdated methods, and transcribe it myself. Here it is, what you've been waiting for all your life:
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