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Grandma's Banana Bread

This is the banana bread recipe my grandmother made my entire life.  There is no better way of using up over-ripe bananas in my opinion.  We so often have brown bananas since none of us like them once they start to brown.

Up to bat:  Thing #5!  She was excited to make this with me but once we started, she wouldn't let me help.  Our little baker.  She's getting pretty good at this stuff!

So here it is, the family Banana Bread recipe that came from who-knows-where and everyone loves!


  • 1 1/4 Cups Sugar
  • 1/2 Cup Butter, softened
  • 2 Eggs
  • 1 1/2 Cps Mashed VERY ripe bananas (3-4 medium)
  • 1/2 Cup Buttermilk
  • 1 Teaspoon Vanilla
  • 2 1/2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt


  • Preheat oven to 400 Degrees
  • Grease bottom of pan(s) - use (2) 8x4-inch loaf pans or (1) 9x5-inch loaf pan
  • In a large bowl, beat together butter & sugar.
  • Add to bowl:  eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth. (also a great time to pick out any banana peels that children may have missed when peeling the bananas!  Yes, it happened.)
  • Stir in flour, baking soda and salt just until moistened.
  • Pour batter in to pan(s)
  • Bake 8-inch loaves 1 hour, 9-inch loaf 1 1/4 hours or until toothpick inserted in center comes out clean.
  • Cool 10 minutes
  • Loosen sides of loaves from pans, remove and place on a cooling rack for about an hour before slicing.
Since we have so many over-ripe Bananas in the freezer.... we may experiment with other things to do with this bread!  Stay tuned!

This post first appeared on Brownifer Bites, please read the originial post: here

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Grandma's Banana Bread


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