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!

grandma’s banana bread

Prep time: 25 minutes / Bake time: 55 minutes / Makes: 2 large loafs

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons corn startch
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter, cubed
1/2 cup canola oil
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 cup sugar, plus more for dusting
5 ripe bananas
4 eggs
1/2 cup plain Greek yogurt
1 cup pecans, chopped

Instructions

1. Prepare baking pans with butter and flour.
2. Preheat oven to 350°
3. In a medium size mixing bowl, sift flour, corn starch, baking soda, salt, and cinnamon; set aside.
4. In a standing mixer, beat butter and sugar together on medium-high speed until they begin to cream, then add oil.
5. Add eggs one at a time, continually beating on medium speed, scrapping sides.
6. Add bananas one at a time, beat until smooth, then add in yogurt and vanilla extract.
7. Fold in chopped pecans with a wooden spoon.
8. Pour batter evenly into prepared loaf pans, dust with a generous amount of sugar on top and bake.
9. Once bread is firm and golden, remove from oven, allow to cool for ten minutes in loaf pans and then carefully remove bread from pans. Cool completely on rack before serving.

Notes

This recipe will also make 10 small loafs. These will take about 35 minutes to bake instead of the 55 minutes.

Store in an airtight container for up-to one week.