People often ask me, “how do you not eat everything you bake?” and my answer is two-fold; I bake items that have foods I am adverse to OR I bake them to give them away. Simple as that, no tricks, I just make it so I don’t have a choice, ha! I won’t get into all the foods that I avoid and why – except to say that sadly, banana’s are one of those foods. Just because I don’t eat it, have no fear, this recipe has stood the test of time and it is a revised recipe that my grandma passed down to me, hence the name. I have reworked this recipe to cut out a few extra calories and sugars but left the bread as moist as ever and still sweet.

Do you have a few banana’s currently browning on your kitchen counter? If not, you may want to speed up the ripening process by sticking your banana’s in the freezer so you can use them specifically for banana bread. I do this often with banana’s that are about to go bad that no one is willing to eat because they make the best breads! Banana bread is one of those foods you just need a good recipe for, as well as ripe banana’s, and I know you will love this one!