Everyone has that one recipe that reminds them of their childhood. For me, it’s my grandma’s banana bread recipe. The smell of it baking in the oven brings back memories of lazy Sundays spent with family. This recipe has been passed down for generations, and today, I’m excited to share it with you.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, mash the bananas with a fork.
- Add melted butter, baking soda, and salt. Mix well.
- Stir in sugar, beaten egg, and vanilla extract. Mix well.
- Add all-purpose flour and mix until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Slice and serve!
Nutritional Information
Serving Size: 1 slice
- Calories: 195
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 32mg
- Sodium: 177mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
Cooking Time
Total Time: 1 hour 15 minutes
Preparation Time: 15 minutes
Cooking Time: 1 hour
Equipment
- Mixing bowl
- Fork
- Loaf pan
- Wire rack
Serving Suggestions
This banana bread is perfect for breakfast, brunch, or a midday snack. Serve it warm with a dollop of whipped cream or cream cheese frosting for an extra treat.
Variations
You can customize this recipe by adding chocolate chips, chopped nuts, or dried fruit. You can also substitute the all-purpose flour with whole wheat flour or gluten-free flour.
Substitutions
- Butter: You can use margarine or coconut oil instead of butter.
- Sugar: You can use brown sugar or coconut sugar instead of white sugar.
- Egg: You can use a flax egg or applesauce instead of a regular egg.
- Flour: You can use whole wheat flour, gluten-free flour, or almond flour instead of all-purpose flour.
Storage
This banana bread can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Tips
- Use ripe bananas for the best flavor.
- Don’t overmix the batter, or the bread will be tough.
- Let the bread cool completely before slicing it.
- Store the bread in an airtight container to keep it fresh.
Notes
This recipe makes 1 loaf of banana bread.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Let them thaw and drain any excess liquid before mashing them.
Can I use a different type of pan?
Yes, you can use a muffin tin, mini loaf pans, or a bundt pan. Just adjust the baking time accordingly.
Can I make this recipe vegan?
Yes, you can use a flax egg instead of a regular egg, and coconut oil instead of butter.
My grandma’s banana bread recipe is a classic treat that never gets old. It’s simple, delicious, and brings back fond memories of my childhood. I hope you give this recipe a try and enjoy it as much as I do!