My Grandmother's Banana Bread
Prep time
Cook time
Total time
Classic banana bread, made with my very own bananas in my yard!
Recipe type: Dessert
Cuisine: Dessert
Serves: 1 loaf
  • ½ c. vegetable shortening (room temperature)
  • 1 c. granulated sugar
  • 2 eggs (room temperature)
  • 1½ c. all-purpose flour
  • ½ tsp. baking soda
  • ⅓ c. toasted nuts
  • 3 small (or 2 large) bananas, mashed
  1. Heat oven to 325 degrees (if using a metal pan, increase temperature to 350).
  2. Grease an 8.5" X 4.5” loaf pan (or 8”X8” baking dish) with cooking spray. See Note below.
  3. In a large mixing bowl (or stand up mixer), add shortening and sugar. Mix on low speed until the two combine and become fluffy (a few minutes).
  4. Add one egg at a time to the mixture; allow each to incorporate before adding the next. Mix until light yellow and smooth (a few minutes).
  5. Add mashed bananas to the mixture and blend another minute or two until combined.
  6. Sift dry ingredients then slowly add to the wet mixture, one large spoonful at a time. When just combined, turn off (or remove bowl from) blender. Add in nuts (if using), and stir with a rubber spatula until well-combined.
  7. Pour batter into loaf pan and place in oven for approx. 1 hour (check at 50 minutes to see how it’s doing, as every oven cooks differently).
If your loaf pan is larger than mine (8.5" X 4.5"), place all the batter in it. If using the same size as mine, I find it helpful to remove about 1 cup of batter before pouring into the baking dish. I pour that batter into a very small (greased) baking dish or 2 (greased) muffin cups. This reduces the likelihood that the loaf will be in the oven too long, which may burn the bottom. If you use an 8X8 baking dish, this won’t be a problem, but a loaf requires longer baking time because the center batter needs to cook longer. And, if you reserve some batter, you’ll then have 2 banana muffins :)
Recipe by My Delicious Blog at