Grandma's Banana Bread
This banana bread recipe is from a plaque on the wall in my Grandma's kitchen, so you know it's going to be good!
Equipment
- 1 Oven
- 1 Bread pan 1 - 9"x5" or 2 - 8"x4" pans
Ingredients
- 2½ Cups flour
- 1 Cup white sugar
- 1 Tbsp baking powder heaping
- 1 tsp salt
- 3 Tbs neutral oil canola or vegetable oil
- ¾ Cup milk
- 1 egg
- 1 Cup mashed banana about 2 large bananas
Instructions
- Preheat oven to 350℉. Position the oven rack to the lower third of the oven, so that the top of the bread pan will be in the middle of the oven as the bread bakes.
- Grease and flour your loaf pan.
- In a medium bowl, combine the flour (2½ C), sugar (1 C), baking powder (1 heaping Tbsp), and salt (1 tsp). Whisk together gently to remove any clumps. Set aside.
- In a separate bowl, combine the remaining ingredients: mashed bananas (1 C), 1 egg, milk (¾ C), and oil (3 Tbs).
- Add the wet ingredients to the dry ingredients and mix until no dry streaks remain. Poor into the prepared pan. Bake for 45-60 minutes. If the top browns too quickly, loosely cover with foil. The loaf will be done when a toothpick inserted in the middle comes out clean.
- Allow to cool in pan for 10 minutes then turn out onto a cooling rack to finish cooling.
Notes
This recipe can be made in one large loaf pan or two smaller (8"x4") pans. If using two pans, cooking time will be shorter, closer to 45 minutes. Sometimes I turn one of these smaller loaves into chocolate chip banana bread by adding a handful (or two!) of semi sweet chocolate chips to the batter before pouring into the pan.