Don’t you just love Banana Bread?! I’ve wanted to share this recipe for awhile now. This is the Banana Bread that I grew up eating and today I’m sharing the World’s Best Banana Bread with you! I look forward to sharing other great recipes with you as well.
This recipe comes from my Great Grandmother. I have a cookbook from her that I simply adore. It has all sorts of wonderful recipes in it, and some of them are my absolute favorite. The best part about the book is that is has some personal history in it as well, along with advice on how to live a good life. I treasure this cookbook!
This banana bread is really simple to make. It is the only banana bread recipe that I have ever used.
Mix together:
- 1 cup sugar
- 1/2 cup vegetable oil (I substitute coconut oil here, and I can’t tell a difference!)
Add:
- 2 eggs
- 3 mashed bananas
Add:
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- Optional: 1 cup chopped nuts (I’ve never added nuts)
Mix well and pour into well oiled loaf pans. Bake at 350 degrees, 45 -60 minutes, until golden brown and toothpick inserted into the center comes out clean. I also like to make this into banana bread muffins. I bake those in muffin cups for 20-30 minutes.
And there you have it! My Great Grandma’s Banana Bread, otherwise known as The World’s Best Banana Bread, I know you’ll think so after you try it! I promise you won’t be disappointed!
I love banana bread. I going to try to make this a gluten free version. Thank you for the recipe!
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It is one of my favorites. I’m curious, what would you substitute for the flour? I could make it for my mom. 🙂
Thanks for sharing this! I love it that you are sharing recipes! This looks delicious!
It’s funny, I hate banana everything. But I actually love Banana bread. Thanks for the recipe!
Rachel @ Craving some Creativity recently posted…Turn It Up Tuesday #39
I made these tonight using the muffin recipe. They are scrumptious.
I’m so glad you like them! 🙂
I’m a sucker for banana bread and this looks fabulous…maybe i’ll add chocolate chips 🙂
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Amazingly, this is the same recipe that I got from my mother-in-law 29 years ago. There is one slight variation–her recipe calls for 1/2 Cup butter, instead of oil. I have always made it with butter, and love the results. I have a collection of her recipes, and treasure all of them.
Really!? That’s cool! That makes me want to try it with butter instead, just to see if there is a difference. 🙂
Amy, did you try the recipe using butter? I was curious if you liked the results, and if you could tell a difference. Have a great day!
Hi Theda, No, I haven’t tried it with butter. I’ll have to do that sometime. I just don’t think about it when I’m getting it all ready to make. 🙂
Banana Bread is on of my favourites and when you want to buy a loaf in town I can’t because they use Canola Oil – so I’m very grateful for this recipe!
I hope you enjoy it. It is simple, and you can substitute the vegetable oil for coconut oil too. 🙂
This is a great recipe on it’s own!! I made some adjustments. I use coconut oil, spelt flour, 1/2 cup of light brown sugar & 1/2 cup of white sugar, a splash more vanilla, add 1/2 tsp baking powder and bittersweet choc chips. So easy as delish!!