Student of life, lifelong learner, mother, writer, artist, poet, dancer, musician, and martial artist ... passionate about all of these.
My Grandma's Banana Bread, but Better!
I come from a line of strong, independent women....and great cooks! When I was growing up in Jamaica, being in the kitchen with my Grandmother Velona was one of my favorite things. I learned a lot there. It was not traditional teaching, but more like me watching and absorbing everything she was doing. Every dash of this and pinch of that. She never really used recipes, and I have been cooking like that as well as I got older. When you're baking it's a little different, and I wanted to leave a little bakery legacy for my children (in a recipe that would be easily understood). Banana bread it is!
Grandma's banana bread recipe was a tried and tested recipe, one that was moist, tasty and also looked great, but I am always looking to improve even on those tried and tested recipes.
What You Will Need
Memories of Grandma's Kitchen
Growing up, there was never a lack of things to eat at my grandma’s house.
I always enjoyed when my Grandma was in the kitchen. I was there with her many days as well, and that is how I learned to cook so well....watching my Grandma. She never used recipes, from what I could see, yet her dishes always came out so delicious....and her baked goods, decadent!
I feel so fortunate that I was able to spend so much time with my grandma as I grew up, and that I have so many incredible memories tied to her house and to the food that she made.
Each time I make one of her recipes and have a simple smell bring me back to her kitchen, I know she is thrilled that I’ve carried on making so many of the recipes that our family has loved over the years, including this banana bread.
- 3 large bananas, very ripe
- 1 butter, stick
- 2 eggs, large
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/4 teaspoon nutmeg
- 1/4 to 1/2 cup walnuts, chopped or ground
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk, or milk of choice
- 1/2 teaspoon cinnamon
This particular recipe is quite sweet so if you haven’t got a sweet tooth, feel free to reduce the sugar by knocking about 1/3 off the amount listed in the ingredients.
The sugar that I used for this recipe is Morena sugar,
Step 1: Break Apart the Softened Butter Using a Fork or Spoon.
Peel the bananas. The riper the bananas, the better.
Place the bananas into the container with the butter.
Crush bananas together with the butter. You can even blend them together using an electric mixer.
Step 2: Add the Peeled Bananas to the Butter and Mash Them Together.
Add to the banana and butter mixture the following ingredients:
- coconut milk or your choice of milk
Mix together well with a spoon or electric mixer. I personally use an electric mixer to get a nice creamy and fluffy combination.
Step 3: Add Vanilla, Eggs and Your Choice of Milk to the Banana/Butter Mixture.
Mix the Wet Ingredients Together Well Using a Spoon or Electric Mixer.
In a large bowl, stir together dry ingredients:
- baking soda
- baking powder
- pumpkin spice
- any other choice of spices
Step 4: Combine All Dry Ingredients In a Separate Bowl.
Step 5: Add the Flour Mixture to the Banana Mixture.
This is what the mixture looks like when blended together (without the walnuts).
Step 6: Chop Nuts to Desired Consistency and Add to the Mixture.
Step 7: Fold the Nuts into the Mixture Using a Spoon.
Step 8: Pour Batter into a Greased 9x5-in. Loaf Pan.
Bake at 325° for 55-60 minutes or until a toothpick comes out clean.
Cool on wire rack.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
Serves 8-16 people depending on the slice.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Gina Welds
Rhonda Russ on April 04, 2020:
Made it, ate it, and eating some more! Delicious!
Dora Weithers from The Caribbean on February 17, 2019:
Thanks for the recipe. With a touch of grandmother and a touch of Jamaica, two sources of good cooking, I expect it to be good.
Shauna L Bowling from Central Florida on February 15, 2019:
Gina, I make a pretty mean banana bread myself. I also add walnuts to the batter (and use the same sugar as you!). However, I don't add milk nor as much sugar as your recipe calls for. My secret is that I use frozen rotten bananas. I let uneaten bananas ripen until the skins are black, then I pop them into the freezer. I have a whole bag full of rotten nanners in my freezer. When I know I want to bake a banana bread or banana cake, I take 5-6 bananas out and let them come to room temperature in a bowl. Lots of juice (natural sugars) forms as they thaw. I then fill a glass measuring cup to the brim , which is actually about a cup and a quarter. I squeeze the bananas from the skin, releasing and collecting the juices in the measuring cup. Mash with a fork and add vanilla. Frozen overly ripe bananas are what make my recipe so moist.
Another trick I do is when the bread has cooled just a bit, I cover it tightly with plastic wrap, then foil. This also helps to keep the bread moist.
My mom says my banana bread is even better than hers. I suspect it's due to the two tips I just revealed here.
Audrey Hunt from Pahrump NV on February 14, 2019:
Grandma's kitchens are the best! The aromas of fresh baked goodies, licking the last bit of frosting in the bowl, wonderful! Banana bread just has to be a favorite on everyone's list - it sure is on mine.
Thanks for sharing this yummy recipe.
Eric Dierker from Spring Valley, CA. U.S.A. on February 14, 2019:
Gina this is great. My diet is strict about such decadence so I love to bread(k) the rules as my mom taught me to do. My mom used a Betty Crocker cook book in the kitchen. She loved it when I helped. Often because it was the warmest place in our home.
Now one day she was doing a casserole and kept looking at the book. Flour and such all over. But the book page was about Bundt cake. She was cooking away but getting another food recipe in her head. You ladies of the kitchen have and always rocked my world to the good.
I only did a few days in Portmore, something to do with off shore accounts. It was wonderful to me.
Louise Powles from Norfolk, England on February 14, 2019:
It's been years since I've had banana bread, and this sounds lovely. Thankyou for sharing this recipe, I shall try it. =)
Gina Welds (author) from Tampa, Florida on February 14, 2019:
Hi, Jan! Yes. I grew up in Jamaica. :-) Let me know how you like the recipe. i finally made one that I am proud of and had to share. LOL
Janis Leslie Evans from Washington, DC on February 14, 2019:
Hey Gina! I need this recipe, could never get it right so I stopped making it. Thanks a bunch, well done recipe article. By the way, did I detect a Jamaican accent? Yes, girl!
Liza from USA on February 14, 2019:
Your banana bread looks delicious! I made banana bread a few weeks ago, and now I'm ready to make another one. After saw your recipe I'm very curious about using the coconut milk in banana bread. I love coconut milk, so this should be an interesting recipe to try. Thanks for sharing!