Grammy's Kitchen · Banana Bread · Banana Bread
One of 35 banana bread recipes we measured
It ranks #2 of 35 for browning depth among the banana bread recipes we compared. 267 cooks on www.loveandlemons.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 63% | 47% |
| total sugar | 59% | 77% |
| brown sugar share of total sugar | 100% | 0% |
| egg | 56% | 45% |
| leavener | 3% | 2% |
| salt | 2% | 1% |
| fruit | 250% | 169% |
| mix-ins | 32% | 25% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 2 cups mashed very ripe banana (about 4 large) |
| 106 g | 1/2 cup cane sugar or brown sugar |
| 114 g | 1/2 cup melted butter or vegetable oil (plus more for the pan) |
| 100 g | 2 large eggs |
| 4 g | 1 teaspoon vanilla extract |
| 180 g | 1 1/2 cups all-purpose flour (spooned and leveled) |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon sea salt |
| 1 g | 1/2 teaspoon cinnamon |
| 1 g | 1/4 teaspoon nutmeg |
| 58 g | 1/2 cup chopped walnuts (plus 2 tablespoons for topping) |
Method: 6 steps, published by www.loveandlemons.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I make banana bread pretty frequently but have never found one that I love enough to go back to regularly. I think I’ve finally found the one! I had 10 very ripe bananas so loved that I could use so many for this recipe. I made one for us and one to share, tho” — a cook, 5.0★
“I come back to this recipe time and time again (basically every time I buy bananas as I always forget to eat them) and I'm shocked at the amazing results each time, without fail! For some reason my oven bakes this thoroughly in less than 40 minutes, but tha” — a cook, 5.0★