Grandma’s recipe for the Best Ever Banana Bread is a timeless classic and one of those delectable, heirloom recipes you’ll be sure to add to your collection.

This easy banana bread recipe is perfect for the beginner baker, as it only requires simple steps and ingredients. It can be enjoyed as an afternoon snack or even as breakfast on the go. Give it a try today and see why my family loves this recipe. Enjoy!

Made with only fresh bananas and a dash of vanilla, this lets the bananas shine and be the star. The “best” recipes come from Grandma; this recipe is no exception.

Grandma’s banana bread is moist, flavorful, and irresistibly delicious. It’s sure to become a family favorite in no time!

It will be a hit with everyone, from toddlers to school-aged children to adults. You won’t be able to stop eating it!

I was born into a family with two master bakers, my Grandma and Grandpa Gillan, so it’s no surprise I was gifted some delicious recipes. This recipe has been passed down through generations of our family and is undoubtedly one of the best!

This banana loaf recipe is easy to follow and can be mixed up in just a few minutes. The result? Moist, delicious, and flavorful banana bread every time. Give it a try – you won’t regret it! Enjoy this Best Ever Banana Bread with your

The holiday season without this delectable banana bread recipe. What’s better is that it requires as little effort for you to make as it does time – within an hour, you can whip up two or three fresh loaves of this irresistibly easy treat!

With just a 10-minute prep and 45 minutes of baking, don’t forget to leave some at your friends’ and neighbors’ doorsteps too!

Ingredient for banana bread

  • Eggs
  • Sugar
  • shortening
  • Ripe bananas, about 6-8 bananas
  • Vanilla extract
  • Flour
  • Milk
  • Baking soda
  • Baking powder
  • Salt
  • Optional: 1 cup of nuts or chocolate chips

How do you make Best Ever Banana Bread?

Preheat oven to 375 degrees.

Begin by combining all the ingredients in this order: eggs, sugar, shortening, ripe bananas, vanilla, flour, milk, baking soda, baking powder, and salt; mix until well combined.

Pour the mixture into two to three greased bread pans and bake in an oven preheated to 375°F for forty to fifty minutes.

Time may vary depending on oven and pan size; insert a toothpick to ensure the bread is done.

Other recipes from my grandma we love

Best Ever Zucchini Bread
Peanut Brittle

Velveeta Mac and Cheese

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Best Ever Banana Bread

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 20 slices
Calories: 268 kcal
This Best Ever Banana Bread comes from my grandma. It is one of those delicious generational recipes that you will instantly add to your recipe box.


  • 3 eggs
  • 2 cups sugar
  • 1 cup shortening
  • 2 1/2 cups very ripe mashed bananas about 6-8 bananas
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 cup milk
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • Optional: 1 cup nuts or chocolate chips


  • Preheat oven to 375 degrees.
  • Mix all ingredients in order as listed. Mix until well combined.
  • Once it is well combined pour into 2- 3 greased bread pans, make sure to divide evenly, and bake at 375 for 40-50 minutes.
  • Time may vary depending on oven and pan size; insert toothpick to make sure bread is done.
Calories: 268kcalCarbohydrates: 39gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 25mgSodium: 214mgPotassium: 144mgSugar: 22gVitamin A: 70IUVitamin C: 1.7mgCalcium: 35mgIron: 1.1mg
Tried this recipe?Let us know what you think!

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    1. I have never substituted anything for the shortening. My sister has tried butter and said it was still good just not look the same (darker) and it wasn’t as moist. Let me know if you try anything. I would maybe try oil to start. xo San

  1. Hi! I couldnt find any way to leave a comment on your gluten free pumpkin bread recipe. I made 4 loaves a week of that for a coffee shop I supply baked goods to. It’s a huge seller so thankyou so much for that! I wanted to know if I could use that same recipe but with bananas instead of pumpkin? Have you ever done that? I’m just wondering if it would turn out the same.

    1. That’s awesome it sells so well! I think banana and pumpkin puree could be swapped. Since ripe bananas naturally have more sugar than pumpkin, I’d say cut the sugar in half and test from there. I may have to give it a try this weekend! Let us know if you do and how it turns out.

    1. Totally not a typo, and I hope you read your shortening sticks correctly. The first time I made this recipe, my grandma’s I used 2 sticks, thinking it was like butter and it was not. It is only one stick.

  2. 5 stars
    This banana bread was amazing! It was moist, flavorful, and perfectly sweet, with a nice touch of cinnamon. Definitely a keeper!

  3. 5 stars
    This banana bread was fantastic! Moist, tasty, and perfectly sweet. It really stands out as the best!

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