The World’s Best Banana Bread

World's Best Banana Bread by Three Little Monkeys Studio Seems like everyone has a recipe for banana bread that is the best, but truly … nothing is like this banana bread. It is incredibly moist and has so much flavor. Make it. You won’t be disappointed. Promise.

Now I admit, I am incredibly biased. I grew up on this recipe. It has been in my family forever and was written out in my grandmother’s handwriting on a recipe card crinkled with age and repeated use. She has dementia and Alzheimer’s now, and I never thought to ask where it came from. Maybe it was a recipe she tweaked from an old box of baking soda or pulled from a 1950s-era Betty Crocker cookbook. All I know is that it was always made with lots of love and is The World’s Best Banana Bread Recipe. At least in my mind.

I have played with this recipe for years and have made it vegan, thrown chocolate chips and flaxseed in, made every variation known to man, and it turns out amazing every single time. It also freezes well, making it perfect for holiday gift giving, new moms or just saving a loaf so you don’t inhale it all at once.

World's Best Banana Bread by Three Little Monkeys Studio

Hattie’s Banana Bread – aka – The World’s Best Banana Bread
makes two loaves

  • 3-4 brown bananas, mashed*
  • 1/2 c. butter, softened
  • 3/4 c. brown sugar
  • 3/4 c. white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 c sour milk**
  • 2 c. flour (I often use whole wheat)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • (mix dry ingredients in a large bowl)
  • 1/2 c. nuts (optional)
  • 1/2 c. chocolate chips (optional)
  1. Place all of the wet ingredients into a medium bowl and the dry ingredients into a large bowl.
  2. Mix wet ingredients together well.
  3. Add wet ingredients to dry, mix well, then add your optional ingredients.
  4. Pour into two greased loaf pans.
  5. Bake at 350 for 40-45 minutes.

* People are kind of squeamish when you say “brown” bananas, but seriously you want old, mushy bananas. The flavor will be so much better. Trust.
** Substitute for sour milk: 1 Tbsp lemon juice + 1/2 c. milk, let sit for 5 minutes to curdle.

Hope you enjoy it!

Comments

  1. alli says

    personally I think the lemon part of the sour milk over powered the recipe. I can hardly taste the banana’s considering the fact that I put 4 over riped ones. it’s probably my doing, I baked it in a pyrex instead of a loaf pan so it underbaked with the timing. can you consider specifying timing for different pans?

    • Gretchen says

      Hi, Alli! I have never tasted the lemon in the bread before. It is just enough to curdle the milk, but not enough to add any flavor. I’ve used vinegar in a pinch too. Did you just use 1 Tbsp? Were your bananas yellow, or were they brown? The older the bananas, the better the flavor. You want to use old, brown-skinned bananas. I have used Pyrex, silicone and loaf pans, but I always watch it like a hawk so I don’t have exact timing for every pan. It is just an old family recipe tweaked over time. Do try it again with longer baking and let me know how it goes!

  2. says

    Thanks for your ‘heirloom’ recipe…do you have a cup measurement of the amount of bananas to use? Since they vary in size, I think I under- estimated when I made this. Bananas were flavorful, but not sure my wet/dry ratio was right…thank you!

    • Gretchen says

      Hi! You know, I’ve never actually measured the bananas, and since it is an old family recipe we kind of wing it. :) If the bananas are large I use two, but if they are medium I use 3. Hope that helps!

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