I don’t remember the first time I had it, or probably any of the first hundred times; my first memory of my grandma’s banana bread is CRAVING it. When we would go to visit her, or she would come to visit us, I would cross my fingers that she’d have a little mini loaf of banana bread with her, because it was just so delicious! My grandma is one of those ladies who cooks AND bakes by just throwing a little bit of this and that together (and everything magically comes out perfectly, every time); so, it took me a few years to get her to actually help me write down a recipe, but I managed to get it done, and it’s become one of my favorite and most cherished recipes.
Grandma Garza’s Banana Bread
makes 4 mini loaves, or about 15 muffins
1 stick salted butter
1 cup sugar
2 eggs
3 VERY ripe bananas
1/2 t salt
1 t baking soda
1 t baking powder
2 cups all purpose flour
1/2 cup milk
1.) Preheat your oven to 350°. Start by creaming the butter and sugar together for about 2 minutes. Add the eggs, and mix until well-incorporated.
2.) Peel the bananas, place them in a bowl, and smash them well with a fork. Add them to the wet ingredients, and mix until combined. (I was not kidding when I said you want your bananas to be VERY ripe. Please see below.)
3.) Whisk together the salt, baking soda, baking powder, and flour. Add 1/3 of the flour mixture to the wet ingredients, and mix until just combined; add half the milk, then another third of the flour mixture, then the rest of the milk, and finally the remainder of the flour mixture, mixing until just combined after each addition.
4.) Spray your muffin tins or mini loaf pans with non-stick cooking spray; scoop the batter evenly into the pans or tins, only filling them halfway. This bread rises quite a bit, and if you fill them more than halfway, the bread has a tendency to collapse on itself, and you end up with an overbaked bottom, and a raw top! Bake muffins for 12-16 minutes, mini loaves for 22-25 minutes, until the edges are golden brown, and a toothpick inserted into the center comes out clean.
Man, this banana bread is just SO GOOD. I honestly have to be careful when I bake it, because I can take down 4 or 5 muffins in a single sitting without thinking twice! (This is why I bake mini loaves instead of one large one; I can keep a few of the loaves wrapped up and out of sight, so I’m not as tempted to tear through them all at once.) A big slice of banana bread and a glass of cold milk is essentially the world’s most perfect snack – trust me.
I can’t believe I just gave away Grandma’s secret recipe,
Tina
The Dough Will Rise Again 
those bananas up there are horrifying. that said, this bread is the BEST!
You are absolutely right! My family LOVES this recipe!
I know yesterday I said that I needed just blueberry muffins, but this will suffice. I only live 10 minutes away…..
I could put some blueberries into the banana bread…
not necessary, I’m a purist 🙂
Do you know how long you would bake large loaves for (I’m assuming it would make 2)? This looks divine, by the way!
I would estimate somewhere around 50 minutes. My suggestion would be to set a timer for 45 minutes, and start checking then… You want the edges to be a deep golden brown, and the center to be slightly browned (and not wet looking). Make sure you don’t fill the loaf pans more than about halfway full, so they cook evenly all the way through (if you fill the pans too high the center will still be raw when the edges are overdone). Good luck!!
I made these today. I used almond milk instead of regular milk and they were awesome!
Trisha – thanks for the update on substituting almond milk! It’s always nice to know when people change things up, and how it turns out 🙂
Mine turned out very gooey in the middle, I kept putting it back in the oven but the middle wouldn’t harden and the outside started to burn. Fail for me.
Cami, I’m so sorry it didn’t work out! I’ve had that particular problem before, and I’ve found that it’s a result of filling the muffin tin or loaf pan too high. This particular batter just does not cook evenly when you fill the tin or pan more than halfway (and it’s worse the bigger the container is – smaller things like muffins are a little more forgiving). I hope you’ll have a chance to try it again, and that it’ll turn out better the second time around 🙂
Oh I’ll definitely try that, because my loaf pan was more like 3/4 of the way full. Thanks!
Mine also came out gooey in the middle, and they would not come out of the bread tin whole. It just kept falling apart! I split them into two bread pans, filled about half way each. The taste was overall very good though so I attempted the recipe again, this time with muffins. Although it did finally cook all the way through again they would not keep their form. I filled the muffin tins about 3/4 of the way, and they did come over the pan a bit. The top part of the crust was a little hardened and delicious! I love the flavor and consistency (so soft and moist!), yet I wish they would hold them selves together a little better. I wonder if adding more eggs will help to bind them, or do they really just need to be filled very very low? How did yours keep it’s shape so well? Was I supposed to line the bread pan with wax paper?
Also, the bread took nearly an hour to cook, and was still gooey in the middle, and the muffins took about 35 minutes.
After seeing this second comment, I have one more suggestion – place an oven thermometer in your oven. I am wondering if perhaps it runs a little cool, which is contributing to the extra long baking time? Most ovens are a little hot or cold, so this might help explain part of your problem!
Hi there! I’m sorry you’re having trouble with this recipe – for whatever reason, you just have to be really careful not to overfill your tins (whether it’s a loaf pan, or a muffin tin) with this batter. I’ve never had trouble with them falling apart or not holding their shape – so I’m assuming it’s just because I’m used to being really cautious about how much batter I put into the pan? My two suggestions would be: make sure not to fill the tins more than half full, and maybe try baking them for a little bit longer, but at 325. That should give them a little more opportunity to cook through before getting too dark on the edges.
Good luck!!
I was sooo excited to try this, the pictures looked delicious!! However even after following this recipe to a T, it was a fail. The center refused to set and and just caved in on one loaf, I filled it less that half full after reading some complaints, my oven was the exact temp after looking at my oven thermometer as well. One loaf did set up after baking for an hour, after 30 mins I lowered the temp to 325 because it was starting to burn. I’ll just try muffins next time, hopefully it works out!!
I just wanted to comment that your altitude makes a HUGE difference when baking. I used to live inland and now that I have moved to the coast I have had to alter most of my recipes to get them to set right. It also fluctuates between seasons and humidity has a huge impact also. It may not be your oven or filling the tins too much that’s causing the issues. That said, I’m gonna try this recipe right now! I’ll be using whole wheat flour so I’ll pop back in to let you know how it turns out!
Molly, you are totally right! Thank you for adding that point to the discussion. I don’t have altitude issues, but the fluctuating humidity in Michigan can change how recipes turn out significantly!
Also, I thought that all whole wheat flour made these muffins a little tough -but half whole wheat and half all purpose turned out great. Let me know how it works out!
So, I made this and it was amazing! Although I substituted coconut oil for the butter and used the whole wheat flour. So I guess I didn’t actually make *this* recipe. Mine came out moist and done, I split it between two standard loaf pans.
Oh I should add that I use a ‘golden’ whole wheat flour that I’ve found and really like because of the fact that it doesn’t make my baked goods really dry and rough. This is the flour I always use http://www.amazon.com/dp/B00D50EOJU/ref=asc_df_B00D50EOJU2663376?smid=ATVPDKIKX0DER&tag=msnshopping-20&linkCode=asn&creative=395093&creativeASIN=B00D50EOJU
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Delicious!! Thank you for sharing. I did muffins & a big loaf. I had to turn the heat down to 325 for the muffins (25 mins) then back up to 350 to continue the big loaf (50 mins)!
Thanks for the helpful input, Deb! I’m glad they turned out well for you 🙂
Made it for my coworkers. I made a large loaf and it came out amazing! Very easy, first banana bread I ever made, thanks!
Just made this into mini muffins and they are AMAZING! I can tell they are going to be gone before I know it. I used raw sugar and 1/2 whole wheat flour. So yummy!
Oh I also added about a teaspoon of vanilla extract.
I’m so glad you like them, Emily! I can’t make the mini muffins anymore… they’re too easy to pop into my mouth, and before I know it, I’ve eaten a dozen 😉
I made this and added 1/2 tsp cinnamon as well as 1/2 tsp vanilla. I put most of the batter in a Pampered Chef stone dozen muffin pan (half full). Then put remaining batter in loaf pan at about 1/3 full. Muffins were perfect at 24 mins & remained intact when serving. Loaf pan baked an additional 10 mins. It could have come out at 8 mins but was deliscious nonetheless. This is my new favorite recipe!
Thanks for the tips, Minnie! So glad you enjoyed the recipe 🙂
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Just ate 2 of these muffins I just made (no that’s not all I’m having; had to put the kids to sleep! ). Cut them in half, put a tiny bit of butter on and eat warm. Best part of my week! I did make one change to the recipe however. I minced walnuts and added them to the batter. Quick easy step to heaven!
This is the best banana bread recipe I’ve ever made. I’m always on the hunt for a perfect recipe and I think this one is it! I’ve tried a few since finding this one (over a year ago!), and they never measure up! Thanks for sharing this!
Hey Alyse, thanks for the kind words! So glad you love the recipe 🙂
On Wed, Jun 18, 2014 at 3:15 PM, The Dough Will Rise Again wrote:
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It’s been almost 10 years of using this banana bread recipe and it’s still the best! I have some in the oven right now.
I love this so much! Thank you for sharing that it’s become a favorite in your household, too ❤️
On Tue, Nov 14, 2023 at 4:52 PM The Dough Will Rise Again < comment-reply@wordpress.com> wrote:
I used large loaf pan and after reading the comments I decided to reduce the temperature from the original temp to 325 after 40 minutes then to 315 after 15 minutes and let it finish like that turned out perfect!
Hey Sarah, thanks for sharing! I haven’t baked this bread in a large loaf in years, but next time I do, I will definitely try this trick. Thanks! 🙂
On Thu, Jul 17, 2014 at 9:43 AM, The Dough Will Rise Again wrote:
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I have a banana tree in my yard that grows smaller bananas. Do you think it will be ok to use them? Also, how many do you recommend? Thanks, Donna
Hi Donna! I have never run across those myself, but I’d imagine they’ll work out just fine in this bread as long as they’re super ripe. Depending on their size, I would use 2-3 small bananas for each regular one – so maybe try 7 or 8 for a single batch of bread? Let me know how it goes!
On Tue, Aug 12, 2014 at 12:03 PM, The Dough Will Rise Again wrote:
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I am afraid this is strictly a muffin or mini loaf recipe. I am a pretty decent baker and understand the chemistry behind the baking but have never tried a banana bread until last week. I tried a recipe before this one and the top turned out very dry, not that nice gooey moist kind of banana bread top I am used to seeing. So I tried this one because the picture looks spot on. I did two small muffin sized pyrex dishes, one medium sized pyrex dish and a full loaf pan. The two small muffin sized bowls cooked perfectly with a golden center and slightly browned edges within about 15 minutes, but the medium sized bowl overcooked a bit at 35 minutes because I was dealing with putting my toddler down for a nap after I discovered that 20 minutes for it was not long enough to be done in the center. But at the same time that it browned a bit much, the loaf pan was the same color, maybe darker, and undercooked in the center. It took 50-55 minutes total to get the loaf to finish and by then the sides were overcooked and the top was dry and very brown. The two little muffins were nice though. I made sure not to over fill the loaf pan of course and it still overcooked. So I think I need different chemistry to get the right full loaf recipe.
I will make one amendment to my previous statement… perhaps if I reduce the heat and cook it low and slow it may cook more evenly in a larger dish. I will have to experiment further to see if that works or seek a slightly different recipe.
Made this recipe this afternoon. I made some in both bread form and muffins. The muffins baked wonderfully in about 20 minutes and the bread is still in the oven – it has been about 50 minutes.
Thanks for sharing this recipe. I just made it today and I did use a muffin pan and followed the directions exact but I added a little cinnamon to mine. They turned out great. They were so moist. I made a different recipe of Banana bread last week and it was so dry. This recipe was so much better. I couldn’t believe how moist they were. Delicious!!
Kelli, I’m so glad you enjoyed the muffins! I’m planning to make a batch of muffins this week, and I’m already excited for them 🙂
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Just made this recipe tonight. THANK YOU FOR SHARING!! It was delicious. The only difference is I used almond milk instead of regular because thats what we drink. I made it in a loaf pan and it cooked for about 55 minutes. It was so moist. This will definitely be my go to recipe for Banana Bread!
I’m so glad you enjoyed it! And great to hear it still turned out well using almond milk, too. Have a wonderful weekend!
On Fri, Sep 18, 2015 at 12:08 AM, The Dough Will Rise Again wrote:
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Found you from Pinterest and I am so glad I did! I made your recipe tonight and it was soooo yummy!!! Thank you!
Thank you for sharing your Grandma’s banana bread recipe! I have 12 extremely ripe bananas ready to go. I’ll make it exactly as she did in her memory. I know it will be my favorite.
2nd time making this recipe. Absolutely love it. I made the 4 mini loaves . 2 for me and 2 for my dad. I ate all 4 cause it was so good and so moist. Super easy with the amount of ingredients too. I did notice after 22 mins with the 4 minis the edges got really brown and the middle was still dough. So I turned down the oven to 300 and baked for another 10 mins and it came out absolutely perfect. The edges remained the same brown as the first check at 350. So I figured I’d make a comment since I saw a lot of people with doughy middles. This time I forced myself to put walnuts. Which I hate. So I can make sure I bring some to my dad. Who is a lover of banana bread. Thanks for the recipe!! I need to try muffin style next.
So glad you’ve enjoyed the recipe! This batter does seem to be a bit fussy as it relates to overfilling whatever container you’re using for baking it in… Since I’ve figured out the sweet spot (mini loaves and muffins get filled just about halfway, no more) I don’t have issues anymore! Glad lowering the temp for the end of the baking time got you a nice, evenly baked loaf 🙂
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Does the t stand for tablespoon or teaspoon
Lowercase t is for teaspoon, uppercase T is for tablespoon!
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I love this recipe! I’ve probably used it about 30 times now. My family loves them and when I make this as loaves I use it for banana bread French toast. So. Delicious.
Thank you so much for sharing your recipe, my family loves it!
It makes me so happy to hear this! I’m so glad you enjoy the recipe, and that your family does, too 🙂
On Wed, May 24, 2017 at 11:51 AM, The Dough Will Rise Again wrote:
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This is by far, the best banana bread. I threw my old recipes out the door. Keeping this one.