Grandma Minnie'S Banana Bread
Grandma Minnie's Banana Bread is a moist, flavorful treat packed with ripe bananas and optional pecans. Its comforting aroma and sweet, nutty taste make it perfect for breakfast, snacks, or dessert. Easy to customize, this classic loaf appeals to all ages and is ideal for using overripe bananas.
Ingredients
Instructions
- Combine dry ingredients in a bowl.
- Mix together melted butter, beaten eggs, milk, and mashed bananas.
- Add the wet mixture to the dry ingredients and mix just enough to combine.
- Pour the batter into a greased loaf pan.
- Bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, try browning the butter before adding it to the wet ingredients. If you don't have pecans, walnuts or chocolate chips make great substitutions. Ensure your bananas are very ripe for maximum sweetness. Avoid overmixing the batter to keep the bread tender. You can also experiment by adding spices like cinnamon or nutmeg for additional warmth.
Serving Suggestions
Serve slices of Grandma Minnie's Banana Bread warm or at room temperature. It pairs wonderfully with a pat of butter or a spread of cream cheese. For a delightful brunch, consider serving it alongside Icebox Biscuits or fresh fruit. It also makes a perfect snack with a cup of coffee or tea, enhancing any afternoon break.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm individual pieces in a toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Minnie'S Banana Bread contains roughly 473 calories, with 8g protein, 51g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1130mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour. Keep in mind that the texture may be denser, so you might want to add a tablespoon of additional milk to maintain moisture.
How can I tell when the banana bread is done baking?
The banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top gets too brown while baking, you can tent it with foil to prevent burning.
Can I make this recipe vegan?
Yes, you can make a vegan version by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and using plant-based milk and butter alternatives. This will keep the banana bread moist and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).