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This is a wonderful recipe!!!! Easy to make and ends up very moist! Don't forget, make sure the bananas are very ripe.

Step 1: Recipe From “GRANDMA’S KITCHEN Treasured Family Recipes” Card 10 “Nana's Banana Bread”

Back in 10/2002, I had received a set of 12 recipe cards through a mail order recipe club trial called "Grandma's Kitchen". Included was an amazing recipe for “Nana's Banana Bread”, this bread is absolutely the best banana bread recipe out there. No only is it easy to make, this banana bread tastes delicious, has great texture and very moist. A family favorite, both at home and great gift to give away. For me, the most important thing is consistent results, batch after batch, and I get that with this recipe. Enjoy!

Back in Nov.2016, my family and I packed up everything in the house, except suitcase of clothes and our laptops and placed everything in storage, then moved 19 hrs. away to another state. Hotel life for 3 long months, till a place was found. Then, another month till everything was moved down here.

During this time, I had some old bananas and not wanting to throw them out, I decided to make bread. Sadly, I didn’t memorize the recipe, so I decide to go online to find it.

Thinking you can find anything online, what a joke! Typing the recipe title “Nana's Banana Bread”, I found plenty of recipes of it, but to no luck. The recipes I found were either not the correct one, or someone’s version, or an ingredient in recipe was “changed” or altered. A few times, I wrote to a couple of the people, asking if this was the recipe “Nana's Banana Bread” from the mail order recipe club bake in 2002.

Two blogger replied, stating the recipe posted was the real “Nana's Banana Bread”, but they didn’t personally own the actual recipe card, or they got the recipe from a friend.

My thoughts: Why post a “specific” recipe without accurate information, or proof, validating their post…

Step 2: Ingredients:

5 tablespoons butter


1/2 cup granulated sugar


1/2 cup firmly packed light brown sugar

1 large egg


2 egg whites


1 tsp. vanilla extract


1 1/2 cups mashed, very ripe bananas

1 3/4 cups all-purpose flour


1 tsp. baking soda


1/2 tsp. salt


1/4 tsp. baking powder


1/2 cup heavy cream


1/3 cup chopped nuts

Note: Measure ingredients accurately.

Step 3: Directions:

Preheat oven to 350.

Note: Before preheating the oven, arrange the oven racks so that the bread will bake in the center of the oven

Step 4: Pan(s):

Spray bottom only of 9 x 5 x 3-inch loaf pan with nonstick cooking spray.

Note: Loaf Pan/Dish Sizes (for Quick Bread Loaves)

While the exact sizes of loaf pans vary from manufacturer to manufacturer, the most common loaf pan sizes available are:

9" x 5" (holds 8 cups batter)

8-1/2" x 4" (holds 6 cups batter)

5-1/2" x 3" (holds 2 cups batter)

Step 5: FYI:

Note: Quick loaves bake for a long time (close to an hour, or more), baking pans with a dull rather than shiny or dark finish.

* Lighter-colored aluminum pans with a dull finish are ideal for baking since they absorb and conduct heat evenly.

* A darker pan absorbs and retains more heat, causing the exterior of the bread to brown (or burn) before the inside is done. (I included a picture of the pan I personally use for baking quick breads. Not included, darker baking pan picture, I don’t own any.

Step 6:

Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy.

Step 7:

Add granulated sugar and brown sugar, beat well.

Step 8:

Add egg, egg whites and vanilla; beat until well blended.

Step 9:

Add mashed banana, and beat on high speed 30 seconds.

Step 10: Dry Ingredients:

Combine flour, baking soda, salt and baking powder in medium bowl.

Step 11: Alternating:

Add flour mixture to butter mixture alternately with cream, ending with flour mixture.

Step 12: Nuts:

Add walnuts to batter, mix well.

Step 13: Into Pan:

Pour batter evenly into prepared loaf pan.

Step 14: Into Oven:

Bake until browned and a toothpick inserted near center comes out clean, about1 hour 15 minutes.

Note: Check the bread 10 to 15 minutes before the baking time is completed. Cover with foil if it is browning too fast.

Note: Use a kitchen timer. Check for doneness 10-15 minutes before the end of the recommended baking time. The bread is done if a toothpick inserted near the center comes out clean. If it is not done, test again in a few more minutes. The bread may have split in the center, which is typical of a quick bread.

Step 15: Testing Bread:

The bread is done if a toothpick inserted near the center comes out clean.

Step 16: Cooling:

Step 17: Serving:

Use a serrated knife for clean cut through the bread and nuts, use a sawing motion without tearing or squashing the bread.

Step 18:

This is hands down the best banana bread you will ever make. I have made it many, many times and everyone loves it. It's moist and flavorful, not dry like other banana breads.The recipe calls for 1 1/2 cups of mashed bananas which is usually more than 3, so measure this out. Only other variations I've tried which differ from this recipe (which all worked)...I've used pecans sometimes and chocolate chips. But, it's awesome no matter what. Use very ripe bananas. Also, don't cut it right away. Cover tightly with plastic wrap and let sit overnight. Cut in morning. You'll be glad you did this. Good luck!

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