Grandma Betty’s Banana Bread

The Inspiration…

You may be able to tell that a lot of my childhood memories relate to food. The smell of banana bread instantly reminds me of my Grandma Betty. There is not a family gathering I can remember where her banana bread wasn’t front and center on the dining table. It is just one of those things you didn’t question. If Grandma Betty was going to be there, so was this banana bread - and for good reason. It is the best banana bread I’ve ever tasted. I hold all other banana breads to this standard. It is moist. It is flavorful. It is easy to throw together. It is in essence, the perfect food to have around. Need a quick breakfast? Grab a slice of banana bread. Need an afternoon pick me up? Grab a slice of banana bread. Need a little something sweet after dinner? Banana bread…See where I’m going with this? It is the one thing on the table that everyone will eat. So - unless you don’t like bananas…What kind of monster doesn’t like bananas?!.. I kid. Mostly.

As I was saying, unless you don’t like bananas, you should whip up a loaf of Betty’s famous banana bread ASAP. Slather on some butter, or peanut butter, or honey, or whatever it is you like best and see if you can stop yourself at just one slice.

This recipe is great for getting little hands to help in the kitchen. Mixing eggs, mashing bananas, sifting the dry ingredients - all perfect for your little ones to help with. While you cream together the butter and sugar, if you have some mini-Me’s around, go ahead and have them get started on the egg beating, banana mashing, or sifting.

One part of this recipe that will undoubtedly raise some eyebrows is the lemon juice and milk mixture. My Grandma always referred to this as “sour milk”. While it sounds fairly unappetizing, it is the key to the texture of this bread. The lemon juice will react to the baking soda and will result in a fluffy and moist crumb. Please don’t skip this step. I promise it is worth it - and no, it does not make the bread taste like the milk you found in the back of your refrigerator last month.

When baking, I’ve found you get the best results if you use the middle rack of your oven. Keep an eye on the bread about the 40-minute mark. If you feel that the top is getting too dark, place a piece of tented tin foil over the top until it is done.

I have been making this bread for years, and it still takes all of my self-control to wait for it to cool down before cutting in for my first slice. This bread also makes for a great gourmet gift! People will be asking for your recipe, but your secret is safe with me - well, and Grandma Betty!

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Grandma Betty's Banana Bread

Yield: 10

Author: Julia Goodrich

Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M

There are few things better than a slice of banana bread warm out of the oven. This is my Grandma Betty's famous Banana Bread recipe. I can't remember a family gathering where a loaf of this moist, banana-y goodness wasn't front and center on the dining table. Enjoyed by young and old, alike!

Ingredients

Grandma Betty's Banana Bread

• 1/3 cup butter, softened
• 1 cup sugar
• 2 eggs, beaten
• 1 tsp salt
• 3 ripe bananas, mashed
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 2 cups flour, sifted
• 3 TBSP milk
• 1 TBSP lemon juice

Instructions

1. Preheat your oven to 350 degrees
2. Grease a 9x9x3 loaf pan
3. In a small dish, combine the lemon juice and milk. Set aside.
4. In a large mixing bowl, use a hand mixer to cream together the butter and sugar,
5. In a separate bowl beat the eggs, then add to the butter and sugar mixture. Using the same bowl which you used for the eggs, mash the bananas. Then add those into the mixing bowl and mix well.
6. Sift dry ingredients together and then add to the banana mixture. Mix well. Scrape the bowl.
7. Add the milk and lemon juice mixture to the banana mixture. Mix to ensure all ingredients are incorporated.
8. Turn batter into a greased loaf pan. Bake on a middle oven rack for 50-60 minutes. It is done when a toothpick comes out clean.
9. Remove from oven and cool 10 minutes. Transfer the loaf from the pan to a cooling rack for another 20 minutes before slicing.

Nutrition Facts

Calories

270.46

Fat

7.43

Sat. Fat

4.27

Carbs

47.74

Fiber

1.61

Net carbs

46.13

Sugar

24.66

Protein

4.45

Sodium

434.41

Cholesterol

53.53

Nutrition information is calculated using an ingredient database and should be considered an estimate.

banana, bread, snack, baked, moist, breakfast

bread, snack, breakfast

American