Grandma’s Best Ever Banana Bread
Grandma’s Best Ever Banana Bread is my mother-in-law’s famous recipe that’s everything you want in a banana bread: moist, tender, delicious and slathered with a luscious cream cheese frosting.
You can also make this gluten free, if you prefer!
Looking for the perfect banana bread recipe?
Are you a fan of banana bread? Have you ever tried making it at home and were disappointed with the outcome? It seems like it would be so easy to make, but I’ve made it many times over the years and tested so many different recipes only to be underwhelmed and frustrated. My past attempts have been too dry, too bland, too greasy or just “meh!”
Enter, my mother-in-law, Gerre, who is a terrific cook and baker. She came up with the perfect banana bread recipe. She makes it often and it’s always SO good. Isn’t it wonderful to have a recipe you can always count on? Grandma’s Best Ever Banana Bread is just that! Always sure to please!
This banana bread is perfectly wonderful all by itself, but add cream cheese frosting and oh my! Best ever!
How to Make Grandma’s Best Ever Banana Bread
- Cream butter and sugar. Stir in eggs.
- Combine dry ingredients, then add to butter mixture along with sour cream, bananas and vanilla.
- Stir together until completely combined.
- Pour into a greased 9″x5″ loaf pan and bake at 350°F for 50-55 minutes.
- Let cool and top with cream cheese frosting.
My mother-in-laws handwritten recipe. Doesn’t she have lovely handwriting!
How to make Gluten Free Banana Bread
If you want to make this a gluten free recipe, it works beautifully just by substituting the same amount of gluten free flour instead of the all purpose flour and adding 1/2 teaspoon xanthan gum. I used my homemade gluten free flour blend recipe from the blog. Or you could use your favorite gluten free flour brand.
Slice and serve. Your family will love Grandma’s Best Ever Banana Bread. It’s also perfect for a dinner party. Enjoy!
Don’t forget to Pin this Recipe on Pinterest!
Grandma's Best Ever Banana Bread
Ingredients
For the banana bread
- 1/2 cup unsalted butter, softened, 1 stick
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups all purpose flour or gluten free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas, about 3
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped nuts, optional
For the frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened, 1/2 stick
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the banana bread
- Preheat oven to 350°F. Grease 9"x5" loaf pan. Set aside.
- Cream butter and sugar. Add eggs. Stir to combine.
- Whisk flour, baking soda and salt together. Add to butter mixture along with sour cream, bananas, and vanilla. Stir together until completely combined. Fold in nuts.Note: If you want to make this a gluten free recipe, it works beautifully just by substituting the same amount of gluten free flour instead of the all purpose flour and adding 1/2 teaspoon xanthan gum. I used my homemade gluten free flour blend recipe from my blog.
- Pour batter into prepared pan. Bake for 50-55 minutes or until a toothpick inserted into the middle comes out clean. Let cool.
For the frosting
- Mix together cream cheese, butter, powdered sugar and vanilla until smooth and creamy. Frost cooled banana bread. Slice and serve.
Did you make this recipe?
Please let us know by leaving a star rating and review!You might also like…
Peanut Butter Cup Banana Bread
Classic Southern Banana Pudding
Nana’s Peanut Butter Banana Bread (Gluten Free)
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Here’s my mother-in-law, Gerre, and her significant other, Tony. They’re a sweet couple and we are so blessed that they live close by. Gerre loves to entertain. She and Tony host the most wonderful dinner parties.
My family love this recipe.. it’s my go to banana bread recipe. It is nice and moist. It’s also not overly sweet! I enjoy making this recipe. Thanks!!
Thank you so much, Veronica!
This is my favorite banana nut bread recipe! The difference is I used oil instead of butter and I added a cup of coconut. 3/4 cup in cake and 1/4 on top to make a crust. I choose not to icing. But the cake is heavily dense and sooo delicious! My sister is I’ll and I made it for her tonight, she loved it! I was a star with this. Simply wonderful!!!
I’m so glad you enjoyed it! Great idea to add the coconut!
This looks tasty but might I suggest that you swap cage-free organic for pastured organic. From what I know, it seems like a kinder option!