@.the.recipe.rabbi: GRANDMOTHER’S BANANA BREAD A Treasured Family Heirloom Recipe Some recipes are more than something you make. They become part of your family’s traditions, passed down through generations and remembered long after the holiday table has been cleared. My grandmother’s banana bread was one of those recipes. Every Thanksgiving and Christmas, it was a staple in our family, always among the desserts waiting to be enjoyed after the holiday meal. Made with ripe bananas, crushed pineapple, cinnamon, and butter, this is the banana bread I grew up knowing and loving. It makes a generous batch, and it’s just as wonderful baked into muffins. This is one of those treasured family recipes that doesn’t need reinventing. It simply deserves to be remembered, made, and passed along. From my grandmother’s kitchen to yours. 🤎 PREP TIME: Approximately 20 minutes BAKE TIME: Approximately 1 hour for large loaves OVEN: 350°F YIELD: 2 large loaves or approximately 3 smaller loaves INGREDIENTS 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1¼ cups salted butter, melted and slightly cooled 2 cups sliced ripe bananas 3 large eggs, lightly beaten 1½ teaspoons vanilla extract 1 (8-ounce) can crushed pineapple, including the juice Chopped nuts, optional LET’S GET INTO IT 1. Preheat the oven. Preheat to 350°F. Grease your loaf pans or baking dish. 2. Combine the dry ingredients. Sift the flour, sugar, salt, baking soda, and cinnamon into a large mixing bowl. 3. Add the remaining ingredients. Using a KitchenAid mixer fitted with the paddle attachment, add the melted, slightly cooled butter, sliced bananas, beaten eggs, vanilla, and crushed pineapple with all its juice. 4. Mix gently. Mix on low speed just until everything is combined and no dry flour remains. Avoid overmixing once the flour is incorporated; too much mixing can make the bread tough. Fold in nuts if using. 5. Fill the pans. Divide the batter evenly among your prepared pans, leaving room for the bread to rise. This is a generous recipe, so the number of loaves depends on your pan sizes. 6. Bake until golden. Bake at 350°F for approximately 45 minutes to 1 hour for large loaves, or until beautifully golden brown and a toothpick inserted into the center comes out clean or with a few crumbs. Smaller loaves, muffins, and a large baking dish may require different baking times, so check for doneness rather than relying on the clock alone. 7. Cool slightly and serve. Let the bread cool in the pans until firm enough to handle. Enjoy it warm or allow it to cool completely before slicing. FINISH WITH A warm slice and a generous spread of real butter. Let it melt right into the bread. Chef’s kiss. 🤌 A little piece of our family’s holiday table, shared with yours. #GrandmothersBananaBread #FamilyHeirloomRecipes #SouthernBaking #BananaBread #HolidayBaking

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Sunday 08 November 2026 21:38:15 GMT