Great Grandma Bessie’s Banana Bread

This recipe has really stood the test of time in my house.  It was my Great Grandmother’s and it’s truly the best!  It can be found in her old church cookbook along with many other recipes from my childhood.  Over the years, we have adjusted parts of the recipe to suit our dietary needs such as using gluten-free flour for certain family members or guests and I often use coconut oil in place of butter because I often occasionally forget to pull it out of the fridge the night before to soften.  One thing that all of my family members have noted though is that the baking time on the recipe is not long enough.  It takes closer to 70 minutes to bake the loaves in a 9x3x5 inch loaf pan.

Great Grandma Bessie's Banana Bread

  • Servings: 10-12
  • Difficulty: easy
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1/2 cup butter or margarine

1 cup sugar

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed banana (about 3 large bananas)

1/2 cup chopped nuts (optional)

Directions:

Cream butter and sugar thoroughly.  Add eggs one at a time.  Beat well.  Sift flour, soda, and salt.  Add to creamed mixture alternately with banana puree.  Fold in nuts.  Pout into a greasted 9x5x3 inch pan.  Bake at 350 degrees for 60 minutes. (I have found that it takes about 70-80 minutes for baking)  Allow to cool before slicing.  Yields one large loaf.

Note:

If using gluten free flour (we use bob’s one-to-one) you may want to add an additional banana.

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