Grandma’s Easy Banana Bread

This has been one of my favorite banana bread recipes since I can remember and I have to give my Grandma ALL the credit. She literally makes the BEST and it was always a staple in her home growing up. 

This banana bread is so moist and fluffy, incredibly easy to make and is the perfect way to use up those overripe bananas! Everyone needs a staple banana bread recipe and I hope this one is yours!

Now for the disclaimer. This is definitely not considered a healthy banana bread as it does contain butter and sugar, but SO MANY people have asked me for this recipe over the years that I wanted to share it on my blog for those who wanted to make it. 

I mean hey, all things should be eaten in moderation anyway, right?? I have tried modifying this recipe several times to make it a bit healthier, but it just never comes out quite the same so I wanted you all to have the original recipe 😊

If you’re looking for healthier bread or muffin recipes, check out these banana breakfast muffins (can be made into bread as well!) or these chocolate chip banana zucchini muffins! You’ll also love this almond flour pumpkin bread and this healthy zucchini bread. 

Honestly guys, my Grandma’s banana bread recipe is just TOO good not to share so feel free to move along if this bread isn’t for you.

This recipe also makes delicious banana muffins. Simply distribute the batter into 12 muffins cups sprayed with nonstick spray (or muffin liners) and bake at 350 degrees F for 22 to 25 minutes.

Alternatively you can make 24 mini muffins for bite-sized, poppable treats! Just bake these at 350 degrees F for about 18 to 20 minutes.

To Store: This banana bread can be stored in an airtight container or wrapped in plastic or foil at room temp for up to 3 days, but make sure to refrigerate after that to keep this longer. This bread will last up to a week in the fridge.

To Freeze: This bread freezes really well too! You can either wrap the entire loaf in plastic wrap, aluminum foil or a freezer-safe bag or you can freeze individual slices. 

When ready to serve, allow to thaw out overnight in the refrigerator and bring to room temperature before slicing. This bread will keep in the freezer for up to 3 months.

Hope you all enjoy my Grandma’s Easy Banana Bread and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #healthiestfoodchoice! I love seeing all your delicious recreations!

Grandma’s Easy Banana Bread

My Grandma’s tried and true Easy Banana Bread recipe is a classic favorite and hands down the BEST! Perfectly sweet, super moist and loaded with delicious banana flavor!

★★★★★

Preheat oven to 350 degrees F.

In a stand mixer, or hand held, mix together softened butter and sugar until well combined.

Then add in eggs and mix well.

Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas then, while the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom.

Pour batter into prepared loaf pan (or pans).

If using one 9×5 loaf pan, bake bread for about one hour.

If using three mini loaf pans, bake bread for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread sit for 10 minutes then remove from pan and let cool completely on a wire rack.

Serve and enjoy!

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.