Banana Bread

26 Sep

I love banana bread, but have never made a really good banana bread.  For some reason, the flavor and texture isn’t how I remember it from when I was a kid.  Recently, my sister presented me with something amazing… a print-out of my grandma’s recipe for banana bread.  She’s always looking out for me.  I think it’s because she knows she’ll reap the benefits.  Unfortunately, I rarely buy bananas, so I never have any over-ripe bananas to bake with.

But last week, I opened the freezer at my sister’s place, and there they were… black bananas.  I asked her if she had plans t0 make banana bread.  Her reply?  Well,  I don’t have any flour, or sugar, or… a loaf pan. Later that night, I had a couple of drinks at a friend’s house, and I was eying some overly ripe bananas in his fruit bowl.  It was a sign.  I’ve had banana bread on the brain since then.   Today I asked for her frozen bananas, and the rest is history.

Banana Bread (Grandma’s Recipe)


  • 3 ripe bananas (Black, nearly rotten… really)
  • 1/2 cup of melted butter (That’s 1 stick, baby!  You know this is going to be good.)
  • 1 1/2 cups sugar (This seems like a lot, but I like sweet banana bread.)
  • 2 eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • 4 Tablespoons milk
  • 1 teaspoon vanilla
  • *Optional* 3/4 cup nuts (Pecans, always, in my opinion.  I guess you could use walnuts)


Preheat your oven to 350 degrees.

  1. Mash the bananas, and mix together with eggs, sugar, and butter.
  2. In a separate bowl, mix vinegar and milk. (This will sour the milk, and that’s what you want.)
  3. In yet another separate bowl (yeah, you’re going to be doing a sink full of dishes), sift flour and baking soda together.
  4. Add the milk/vinegar mixture, and teaspoon of vanilla to the banana/sugar/eggs mixture, mix until combined.
  5. Slowly, in three batches, add the flour mixture, scraping the sides of your bowl between batches.
  6. Now, you can add the nuts, if you want them in there.  I suggest toasting the nuts first, because they’ll taste better.  My grandma’s recipe doesn’t call for toasting the nuts, but toasted nuts are always better!
  7. Pour the batter into a large greased loaf pan or bundt pan, and bake for one hour, or until an inserted toothpick comes out clean.

Try it toasted with a pat of butter.  Yum!


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