My Grandma’s Banana Bread is simple to make and absolutely delicious. It definitely holds a special place in my heart and will always be a favorite of mine.
I’ve had too many bananas sitting on my counter turning brown, so I did the logical thing and made a double batch of my My Grandma’s Banana Bread and I’m not sorry about it. I’ve been eating this bread for years and it is the best! It’s probably my favorite banana bread ever.
Since I love this banana bread so much, and the recipe has been buried in my archives, probably being overlooked, I’m giving it a chance to shine again today with some much-needed updated photos. You’re going to love this banana bread!
(ORIGINAL POST . . . . )
My Grandma’s Banana Bread is near and dear to my heart and not just because I love banana bread. My grandma is one of my most favorite people in the world. I think I’ve mentioned before that when I was in college I lived with my grandparents for a couple of quarters. It was one of the best times of my life.
My grandma was always baking things and this banana bread was something she made many times. I’d come home from class and she’d slice us each a piece and put lots of butter on it.
One day she decided to make us a banana bread and cheese sandwich just to see what it would taste like (stay with me here, I know it sounds strange, but keep reading). She would take a slice of banana bread and cut it in half, generously butter both halves, and then put a thick slice of extra sharp cheddar cheese (it’s got to be extra sharp) on one half and then top it with the other half of the banana bread. It was seriously delicious. From that day on, whenever she made banana bread, we always had to have a banana bread cheese sandwich (or two).
My grandma has been gone a little over three years now and I can’t make a loaf of this bread without thinking of her and without making me a cheese sandwich. Every bite brings back so many happy memories.
I do get a little sad though every time I make this because the recipe card is written in her handwriting and I can’t help but miss her more and more.
You don’t have to make yourself a banana bread and cheese sandwich, but you should at least make this bread. It’s moist, has great flavor and the sprinkling of sugar on top gives it just a nice crusty, sweet layer.
Thank you grandma for giving me such as happy memory every time I make and eat this bread.
CAN I USE BUTTER INSTEAD OF SHORTENING?
I know shortening is like a four-letter word for some people, but it makes a huge difference in this bread. I have substituted butter before and I can honestly say I love this bread so much more with shortening. It’s kind of like a secret ingredient. The texture is amazing!
MAKE AHEAD OF TIME. . .
I know sometimes it’s so hard to wait to cut into freshly made baked goods, but if you can hold off, this banana bread is even better after it sits for a day.Print
- 1 cup sugar
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 4 small ripe bananas or 3 medium size
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- Extra sugar for sprinkling
- Preheat oven to 325 degrees.
- Cream together the sugar, shortening and eggs until creamy. Add vanilla and mix.
- On a plate (or in a bowl) smash the bananas with a fork. Add to sugar mixture and mix until well combined.
- Add flour, salt and baking powder. Mix until just combined.
- Pour into a greased 9 x 5 loaf pan.
- Sprinkle top generously with granulated sugar, if desired.
- Bake about 1 hour or until toothpick inserted comes out clean.
- Category: Breads
Originally Posted August 20, 2014