Grandma’s Famous Banana Bread Recipe

Today I'm sharing my Grandma's famous banana bread recipe. This is really the best, easiest, and most fool-proof recipe EVER. I hate baking and even I can't mess it up.

BEST banana bread recipe. SO easy and fool-proof to make. From

Why am I discussing banana bread today? Recently #TheFrugalMinute tip of the day I posted on Instagram was about how great it is to make banana bread with black, brown, stinky, mushy, gross bananas that you would otherwise throw out. Many people thanked me for the reminder to never throw anything out, including stinky fruit. But mostly, people just wanted my banana bread recipe.

Well, here's the thing…It's my late Grandma's super top secret world famous* family banana bread recipe. So I'll tell you…but then I'll have to kill you**.

*um…so not technically top secret nor world famous but it's good enough that it should be.

**you know I'd never do that to you, but you also know I'm a glutton for drama so just go with it.

Grandma's Famous Banana Bread Recipe

Since I love you all so much, I thought I'd share the recipe with you! Now, if you remember from my “random facts about me” post, I absolutely haaaaaaaaate baking. I. hate. baking. BUT – even I can get this recipe to turn out. So it's basically fool-proof. Plus it's easy and delicious, so you'd be crazy not to try it! Hope you enjoy as much as my thighs do!

Best Banana Bread ever!! So easy!! From

(Printable version of this recipe found HERE)

Tips for the BEST Banana Bread:

  • If the tops start to brown faster than the center is cooking, lower the bread to the bottom of the oven to keep the tops from getting too brown, too fast. Or you can lightly rest a little foil on top of the bread to keep the tops from getting too brown.
  • I also like to make mini loaves for neighbors and friends – just set the timer for 30 minutes initially and watch them so they donโ€™t over-cook.
  • The recipe is easily doubled or tripled, depending on how many mushy bananas you have.

Best Banana Bread Recipe From

How to Freeze Banana Bread:

  • Let the Banana Bread cool completely! Wrap the bread in foil and put in a ziploc bag and it freezes like a CHAMP.
  • Tastes best reheated, slathered in butter (duh).
  • If you have nasty bananas but arenโ€™t ready to bake them yet, peel them, stick them in a ziplock, and toss them in the freezer for when youโ€™re ready. Just let them thaw before making the banana bread.

(again, printable version found HERE)

Homemade Banana Bread From

Best Banana Bread Recipe
Print Recipe
5 from 2 votes

Banana Bread Recipe

Grandma's best Banana Bread recipe is the easiest, tastiest, most fool-proof banana bread recipe ever. 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 2 loaves


  • 1/2 Cup Butter 1 Stick
  • 2 Cups Sugar
  • 2 Eggs
  • 1 Cup Milk
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Baking Powder
  • 3 Cups Flour
  • 3 Bananas Mashed
  • 1 Cup Nuts Chopped (Optional)


  • Cream butter. Add sugar, eggs, milk, vanilla. Add dry ingredients. Add bananas. Mix well. Add nuts at the end (optional).
    Bake in 2 full-sized bread pans that are well-greased.  Bake for 45 minutes - 1 hour at 350, or until the middle is no longer gooey. 
    I like to sprinkle extra sugar on the piping hot bread as soon as it comes out of the oven. Gives a nice, sweet little surprise!

Fool Proof Banana Bread From

See? Isn't that easy? Really, you'd be crazy to toss out another stinky little banana again. I have many fond memories of eating this bread with my Grandma, before she passed away. Hers always ALWAYS tasted better than mine ever has, but you can't really bottle Grandma Magic. I've tried.

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Enjoy –

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  1. Avatarevi says

    Grandma’s recipes are the best – thanks for sharing, Jordan! I have one banana-bread from the internet but it hasn’t really “clicked” with me, but yours sounds delicious, I guess the milk makes it moist and yummy. I will definitely try it the next time I have yucky bananas waiting for their final journey.
    all the best from Austria,

  2. Avatarmolly says

    my favorite banana bread recipe by far! i bought 3 discount bananas specifically to make this recipe. i added cinnamon to the batter and added nuts to the single loaf. it made 1 loaf, 24 mini muffins, and 6 regular size muffins. you were right about it be amazing heated up, slathered in butter! this ones going in my recipe book! thanks for sharing!

  3. AvatarBrianna says

    Sounds yummy!! I think I will make it tomorrow! I always freezer bananas, though I leave them in the peel. That way you don’t waste baggies and they do great for about 6 months in the freezer!! Set out to thaw, rip off the top and they slip right out!

  4. AvatarAlyssum says

    Hi! I made this a couple weeks ago and didn’t mind the notation about two loaf pans….put all the batter into one and when it came out, looked fabulous but I went to cut it and of course, complete raw in the middle. Made a puddle on my counter ๐Ÿ™
    However, my 4 year old, 18 month old and my mother all ate up the parts that DID bake, like it was the best thing they’d ever had! We LOVED it! Soooo….I’m making it again right now as I type with the batter split in half.

    SO excited!! Thank you very much for sharing this beautiful recipe with us! We plan to make it once a week as we always have a ton of bananas around ๐Ÿ˜‰

    Have a wonderful year!!

  5. AvatarMichelle says

    This is so long after the post but just wanted to chime in and say now this is THE banana bread recipe we use at my house. We like “plain” banana bread (with no lurking fruit or nuts) and I love how it is so flavorful and also the top crust gets a little bit crispy.. or at least mine does!! Thanks so much for this recipe!

  6. AvatarTamikah says

    I have this bread baking right now and my home smells heavenly! I folded some blueberries into one of the loaves. These are going to be for breakfast, my family can’t wait hardly for the morning to come!

    • AvatarFunCheapOrFree says

      Weir! I’ve never had that problem. Try flouring the pan too possibly? Or use a new pan if it’s getting old perhaps? Sorry about that!

      • AvatarKathy says

        Spray the pan with Pam AND cut a piece of parchment paper to fit the bottom of the pan.
        After baking, cool for about 5 minutes in the pan; then run a knife around the outside edges to loosen and gently turn out the loaf onto a cooling rack. It will be perfect every time!

  7. AvatarJeannette says

    I made this today and my family raved. My son said “there are no words to describe how good this is. I’m just going to use a serious of groans and grunts”. Gotta say, that was a new one. I’d say this recipe is a keeper!

  8. AvatarEden says

    I made this last night & am now enjoying a slice with my morning coffee.
    This is some seriously delicious banana bread. Perfect for breakfast. The house smelled amazing as I tucked the kids in bed last night, so they will be excited to wake up to this.

    I read someone else’s review about putting blueberries in! That is a fantastic idea. I’m going to try that next time.
    Thank you for the recipe! It is safely tucked away in my recipe box. ๐Ÿ˜€

    • AvatarFunCheapOrFree says

      Oh my gosh that sounds AMAZING. You better believe I’m going to add it next time for sure! Thanks for sharing ๐Ÿ™‚

  9. AvatarSilvia says

    Your recipe sounds & looks amazing!! Going to make it tomorrow. But I have a question…can I skip the baking soda? Don’t have any & not really wanting to go out for it lol.

  10. AvatarTricia says

    Do you know how long I would bake these if I was doing regular size muffins? Also, how much do they rise? Should I fill the muffin tins about half way?

  11. AvatarNeringa says

    I was wondering if I could cut the sugar in half? Or maybe remove 1/4 so it would be 1 cup and 2/3. I just want less sugar in it so it won’t be overly sweet, but at the same time I don’t want it to ruin the texture of the bread.

    • AvatarFunCheapOrFree says

      I’ve never done it. I’m sure it wouldn’t bake or taste the same, but you could try it and see how it turns out! No harm in experimenting ๐Ÿ™‚

  12. AvatarSabrina says

    I just made this banana bread today and I can’t stop eating it. I used a different recipe before but this is by far the best recipe. Thank you for sharing it. I did one loaf nut free so my daughter can take it to school but the other loaf is loaded with nuts and chocolate chips. Both came out perfect.

  13. AvatarDeb says

    I made this recipe tonight. I added blueberries but they sank to the bottom of the pan. However, it was very yummy. Will leave the blueberries out next time. I think this banana bread recipe is GREAT tasting on its own. Saved as one of my favorites and added to my tried and true book. Thanks for sharing!

    • AvatarEden says

      If you toss the blueberries with a tablespoon or two of flour BEFORE folding them into the batter of any bread, muffin, etc. they shouldn’t sink. The flour helps them grab hold of the batter & stay in place. ๐Ÿ™‚

  14. Avatarandi says

    I found this recipe a couple of weeks ago, and since then have made 12 full sized loaves and 16 mini loaves. It’s a fantastic recipe, thank you so much for sharing! My work peeps thank you as well.

  15. AvatarCarly says

    I’ve got this in the oven now but after searching around the internet I’m afraid I have my bread in the wrong size loaf pans.. Wish the recipe was more specific. Also didn’t know if you used salted or unsalted butter but I assumed salted because there was no mention of salt in the recipe. Hope these turn out well!

  16. AvatarJennifer says

    I currently have a few ugly bananas that are just hanging out on our counter, ready to be transformed into something awesome — and I do believe this will be a winner! Just a couple questions (I, too, am not so great at baking. Or cooking (I am, however, a CHAMP at burning things and sometimes even starting small kitchen fires). Or anything remotely close to being an adult for that matter. But the bananas need some love I do suppose). Anywho, questions: Did you use salted or unsalted butter, and should it be at room temp or cold?

    So excited to try this! I’ve got the fire department on standby. xo

    • AvatarFunCheapOrFree says

      Haha I’m a fellow Champ as well! I use salted butter, and room temperature is what you want. However, if it’s cold, just stick it in the micro for 10-15 seconds to soften it a bit and that works great too. Good luck!

  17. AvatarTana says

    Same as my Grandma’s recipe for banana bread except we use Buttermilk instead of regular milk for a very moist bread. Super good recipe. Thanks for sharing!!

  18. AvatarNina says

    I just came across this recipe the other day and made it yesterday. This is by far the best Banana bread I’ve ever had. My husband isn’t usually a fan of banana bread but he ate half of loaf. He couldn’t believe how delicious it was. The extra sugar sprinkled on top really makes it extra special. This will be making it into our family recipe book! Thank you for sharing!!

  19. AvatarLulu says

    OMG!!! Best banana bread recipe ever!!!! Made and it came out sooooo sooooo good. This is now my go to recipe for banana bread

    * I sifted my flour just to give it that extra fluff. It was perfect.

  20. AvatarLisa says

    I’ve been perplexed since I saw this recipe last week. It looks like a pound cake, not the dark, speckly banana bread that I know. What makes it so light in color? Most banana bread is brown with little black flecks.

  21. AvatarKelly F says

    Delicious! I did not have vanilla, so I used some honey to add another flavor. Baking in a convection oven made the outer crust perfectly crunchy with a nice dense texture underneath. Butter or more honey on top is good, but not even necessary! Definitely a make again…

  22. AvatarMegan says

    Mine did not look like yours! It wasn’t white and the middle sunk a smidgen- which I should have known and accommodated for our high elevation by adding a little more flour ๐Ÿ™ Next time! It was super delicious though! Best I’ve ever tasted. But it looked exactly like most banana bread looks- darker in color with banana specks. How is yours so white?? Maybe it’s the raw sugar I used….? Because there’s molasses in raw sugar so perhaps that’s it. Either way, it is going in the recipe vault!

  23. AvatarCarrie says

    Yummy although I tweeted it. Pecans and 1 tablespoon of vanilla. My family tore it up. Had to make multiple loaves and they are begging for more.

  24. AvatarBrenda says

    Loved this recipe. I usually make banana bread and have it where it’s gooey in center or over cooked on top in order to get center done but than dries out. This cooked very well and tastes really good. Thank you for this recipe.?

  25. AvatarAnne says

    Found your recipe on Pinterest and baked it today. I had to substitute brown sugar for one cup of the white sugar, but the bread was still absolutely delicious. It is my new go-to recipe for banana bread. Thanks!

  26. AvatarMareike says

    I’d like to try this recipe, but I don’t know what exactly “1C” means. Could anyone please help?
    Best wishes Mareike

  27. AvatarPriscilla says

    I love this banana bread recipe! Two of my daugters are lactose intolerant, so I used soy milk and vegetable butter. It tastes heavenly <3

  28. AvatarRoxanne Garcia says

    I love this receipt, but my loafs anyways calapse in the middle, what am I doing wrong? Is there something I should differently for high elevation?

    • Avatarsee mary cook says

      The bread was very tasty and I agree – that little bit of sugar sprinkled on top was a nice touch. I’m not at a high elevation (flat Illinois) but my loaves also collapsed a little in the middle when I baked this today and they also stuck – even though I used a non-stick spray, buttered the pan, let it cool for five minutes and ran a knife along the edges before trying to take the bread out ๐Ÿ™ It may be time for new bread pans. What type of pan do you use FunCheapOrFree? I’d like to get that nice domed top like in your picture -and wonder if the type of pan used also has to do with the color difference in the finished product. Thanks for sharing your Grandma’s recipe!

  29. AvatarAngela says

    I really want to get this recipe right.. had a problem first when it curdled on me.. never happened before ever. Tasted good but looked nothing like your pic and had lil flour specs inside.. what temp should butter be? Also do you mix dry ingredients first then add ?? Sorry maybe easy questions but the details and instructions are very vague. Please answer.. I want that bread in that pic!! Lol

  30. AvatarLaura says

    Iโ€™m no baker but you said this is was super easy and fool proof, YOU ARE RIGHT!!! I printed the recipe not even a month ago and make it when every we donโ€™t get to all the bananas. So thatโ€™s a lot, 4x which means I eat a loaf by myself in 3 days then freeze the other one. Bread is my weakness and this is my new favorite! Thank you!

  31. AvatarTeasha Daniels says

    I have used this recipe several times now and it is my families favorite! We love it and I donโ€™t think Iโ€™ll ever use a different banana bread recipe again. Thanks for sharing!

  32. AvatarMelinda Stone says

    Thanks be to grandma for passing down her recipe! It’s delicious and so versatile! I add pumpkin spice sometimes, or coconut on top, and I make this in my bundt cake pan, b/c I don’t have a loaf pan! (too lazy to buy one) But, it turns out perfect and easy to cut and freeze. This banana bread is soooo good!
    Thanks for passing it along to us!

  33. AvatarHeather B says

    This recipe was so stinking good!! Seriously delicious. I’ve made it multiple times and everyone always loves it!!

  34. AvatarSamantha branco says

    Hi! I have made this recipe before and it is so delicious! I have to make it for a bake sale for my daughter school and i just realized I do not have any butter but plenty of margarine, can i replace or would that be a bad idea?!?!?!


    • AvatarBon says

      I know this is a bit long after the question, but I’ve made it twice with bricks of margarine and it’s been great!

  35. AvatarAimee says

    I am making this right now! Your bread looks Champion style! I like recipes & love challenges! Grandma…You Are On!!! ๐Ÿ™‚

    • AvatarAimee says

      Tried it! It is AMAZING! I only have 2 Thumbs……5 Stars & 5 people in my family saying they really LOVE Grandma’s Bread~so that’s 10 Thumbs up! ๐Ÿ™‚

  36. AvatarEv says

    Delicious. Use it a lot. However, recipe is not a pretty white nor doesnโ€™t it rise a high as you show in your photos!

  37. AvatarPam says

    I have just put the breads in the oven. I tasted the batter and it seems less “banana-y” than other breads I have made. I am hoping for the best though!

  38. AvatarLynn says

    Iโ€™ve made this several times. My fav and a super easy recipe! I always add chocolate chips and no nuts for my family.

  39. AvatarAmy Hanson says

    My bread kinda sunk in the middle. It was cooked all the way through and I didnโ€™t open the oven while baking. The only thing I altered in the recipe was I added a pinch of salt. Any ideas why it sunk?

  40. AvatarCindy says

    I made this banana bread this morning and it turned out great soft and really delicious definitely making again thanks for sharing this recipe

  41. AvatarMaggie says

    We loved this bread! Made some for my mom too and she said it was the best thing sheโ€™d ever tasted:) thank you

  42. AvatarLisa says

    The best banana bread recipe that I have ever come across, thank you Grandma. I have Made this recipe for a few years now and this is by far the best. Thank you for sharing.

  43. AvatarCarolyn Collins says

    This is the best banana bread recipe Iโ€™ve made. The only problem I ran into was, after creaming the butter and than adding eggs & milk the butter became lumpy. To solve that problem, I filled hot water into my sink and submerged the bowl in 4 inches of water. Works every time. Next time Iโ€™ll let the milk & egg to come to room temperature.

  44. AvatarKami says

    Best banana bread recipe ever, definitely my go to when I have bananas to use up. I love the sprinkled sugar on top after baking as well, so yummy. Thank you for sharing!

  45. AvatarAshley says

    I LOVE banana bread! You give the best recipes and advice! I found you through Instagram and Iโ€™m so happy I did!

  46. AvatarJoscelyn says

    I tried your recipe the other day and it was soo good! My daughter and I devoured it in two days haha

    Thank you for sharing!

    • AvatarFunCheapOrFree says

      Sure, you will just need to adjust the cooking time. I would start at 12-15 minutes and start checking from there.

  47. Avatarsarah evans says

    Hi wanting to make this banana loaf recipe when you say 2 cups of sugar what is that in grams please thank you Sarah.

  48. AvatarDeborah says

    This was an amazing recipe. I put the bananas in my Ninja to mash – perfect. We had to try as they bread cooled about 10 minutes with butter – so so GOOD !!!!! My favorite recipe !!!

  49. AvatarAlexis says

    5 stars
    This is the first time I have ever tried making banana bread….. It turned out SOOO good! Thanks for sharing this recipe! I love your channel and your page!

    • AvatarFun Cheap or Free says

      Isn’t in the best! I’m so glad that you liked it, especially for your first time to make it ๐Ÿ™‚ XOXO

  50. AvatarRachel Ames says

    5 stars
    I have been making this banana bread recipe for about 3 years now and let me tell you- it’s THE BEST banana bread recipe ever. Over the years, I have made little substitutions here and there, and it STILL comes out delicious every time. Yesterday, I made the most adjustment to this recipe EVER and I just can’t believe how versatile it is. (My mom always taught me that a recipe is just a guideline…) ANYWAY I wanted to share what I did in case any of you are wondering… ‘Can I swap this for this?’ because you totally can.

    1/2 c Coconut Oil instead of 1/2 c Butter
    1 c Stevia + 1/2 c dark brown sugar + 1/3 c honey instead of 2 c. white sugar
    1 egg instead of 2 because of the bananas (see below)
    1 c water (we don’t have milk since my husband and I can never get through a carton before it’s bad. I have made this recipe with almond milk before and that’s great too!)
    1 T vanilla
    1 t baking soda
    1 t baking powder
    2 c flour + 1 c old fashioned oats (thickened it up a bit because of the water!)
    4 bananas, mashed instead of 3 since I had 4 to use up and I reduced the eggs by 1 to compensate
    1 c chocolate chips instead of chopped nuts

    Baked in a 9 X13 for 40 minutes and it was perfect! Then I cut the 9 X 13 down the middle (lengthwise) and into 1″ slice on either side. (I’ve done this every time over the years because loaf pans and I don’t always get along)

    **Hopefully this is not disrespectful to your grandmother’s recipe! I have tried it as written as well and it’s so yummy! Just wanted to share how crazy I got in the kitchen yesterday. ๐Ÿ™‚

    • AvatarFun Cheap or Free says

      Thanks for sharing, it still sounds crazy delicious! You are definitely NOT being disrespectful to the recipe at all, don’t worry about it! As you said, recipes are really only a guideline, especially for when you’re shelf cooking and you run out of something. Better to know what to substitute with than to run to the store or just not make it ๐Ÿ™‚

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