In This Recipe
Why is This Banana Bread So Popular?
This banana bread recipe has been a hit for over a decade, and there’s a reason why—it’s simply the best.
With the richness of melted butter and the flexibility to adjust sugar levels, this one-bowl wonder is a keeper.
No Fancy Mixer Required
All you need is a mixing bowl, a fork, and a sturdy spoon.
The sugar level is also adaptable; you can go for 1/2 cup for a less sweet version or up to 1 cup if you have a sweet tooth.
The Story Behind This Recipe
This banana bread recipe holds a special place in my heart. It’s a tribute to my late grandmother, Eleanor, who was known for her legendary banana bread.
I spent years in the kitchen with her, learning the secrets behind this family favorite.
After she passed, I took it upon myself to carry on the tradition, adding my own little twists while keeping the soul of the original recipe intact.
Today, this isn’t just a recipe; it’s a slice of love, a tribute to Grandma Eleanor, and a legacy that I’m proud to share with all of you.
Note: I always make my banana bread on The Hardwood Chef Butcher Block that Grandma Eleanor passed down to me.
Best Loaf Pan for This Recipe
|Pan Size||Bake Time||Result|
|8×4-inch||55 to 65 minutes||Tall Loaf|
|8 1/2×4 1/2-inch||47 to 57 minutes||Medium Loaf|
|9×5-inch||45 to 55 minutes||Shorter Loaf|
Adapt This Banana Bread Recipe for Your Taste
- Swap white sugar for light brown sugar
- Use white whole wheat flour for up to half of the all-purpose flour
- Add 1 teaspoon of cinnamon
- Mix in 1/2 cup of chopped nuts, dried fruit, or chocolate chips
|Nutrient||Amount Per Serving|
Banana Bread Ingredients
- 2 to 3 medium ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup melted butter (unsalted or salted)
- 1/2 teaspoon baking soda
- A pinch of salt
- 3/4 cup sugar (adjustable)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Our Method to Cook Banana Bread
- Preheat the Oven: Preheat the oven to 350°F. Butter an 8×4-inch loaf pan.
- Mash the Bananas: In a mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter.
- Add Dry Ingredients: Mix in the baking soda and salt. Add the sugar, beaten egg, and vanilla extract. Finally, mix in the flour.
- Bake: Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted comes out clean.
- Cool and Serve: Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Storage Tips for Banana Bread
This banana bread will stay fresh at room temperature for up to 4 days. For longer storage, refrigerate for up to 5 days or freeze it.
As you savor each bite of this banana bread, I hope you feel the love and tradition that have gone into perfecting this recipe.
It’s more than just a delicious treat; it’s a slice of family history, a comfort in good times and bad, and a testament to the simple joy that comes from sharing good food with the people you love.
Whether you’re making this for the first time or the hundredth, whether you’re sharing it with family or enjoying a slice on your own, know that each bite is a piece of a legacy that I’m thrilled to share with you.
Here at The Radical Scholar we are thrilled to announce our partnership with Hardwood Chef, a company known for their exceptional craftsmanship and dedication to quality.
Just like the precision and artistry required to prepare Grandma Eleanor’s Banana Bread, Hardwood Chef brings the same level of care and attention to their high-quality butcher blocks.
By clicking on the above steak, or by the following referral link below, and choosing Hardwood Chef Butcher Blocks for your kitchen or loved one, not only will you be investing in a top-tier kitchen essential, but you’ll also be supporting us in providing valuable banana-bread related content.
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