Grandma'S Quick Banana Bread
Moist and flavorful, Grandma's Quick Banana Bread combines ripe bananas with a tender crumb and crunchy nuts, making it perfect for breakfast, snacks, or dessert. Its quick preparation and comforting taste make it ideal for family gatherings or a cozy treat any time of day.
Ingredients
Instructions
- Beat shortening until creamy; add sugar and beat until thick and lemon colored.
- Sift dry ingredients (flour, baking powder, salt) together.
- Add sifted dry ingredients to the creamed mixture alternately with mashed bananas, blending thoroughly after each addition.
- Stir in chopped nuts.
- Grease the bottom of a bread pan only.
- Bake at 350°F (175°C) for 60 to 70 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of oil. If you're out of eggs, unsweetened applesauce works as a great substitute—use 1/4 cup per egg. For added texture, try mixing in chocolate chips or dried fruit. Ensure your bananas are very ripe for maximum sweetness and moisture. If you like a bit of spice, add a teaspoon of cinnamon to the dry ingredients.
Serving Suggestions
Serve slices of banana bread warm or at room temperature, optionally slathered with butter or cream cheese for added richness. It makes a delightful breakfast paired with coffee or tea. For a twist, serve alongside Cooley'S Creamy Peaches for a refreshing contrast, or enjoy it as a snack with a glass of milk. It also pairs beautifully with a side of Cheesy Lima Beans for a complete meal.
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 microwave for 15-20 seconds or warm in a toaster oven until heated through. This keeps it moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Quick Banana Bread contains roughly 402 calories, with 5g protein, 57g carbohydrates, and 19g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1260mg per serving (55% 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 all-purpose flour in banana bread. However, it may result in a denser texture. For best results, try using half whole wheat and half all-purpose flour to maintain a light and fluffy loaf while still adding some whole grain goodness.
What can I do if my banana bread is too dry?
If your banana bread turns out dry, it may have been overbaked or not enough moisture was added. To remedy this, serve it with a spread like butter or cream cheese. You can also moisten individual slices by microwaving them for a few seconds with a damp paper towel or adding a drizzle of honey or syrup on top.
Can I add other fruits to this banana bread recipe?
Absolutely! Feel free to fold in blueberries, chopped apples, or cranberries for added flavor and nutrition. Just be cautious with the moisture content; if you're adding very juicy fruits, consider reducing the mashed banana slightly to keep the batter from becoming too wet.
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).