Grandma Mary's Banana Bread

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Grandma Mary
Great loaf of Banana Bread
We don't know where this came from, but it is the greatest. Grandkids and great-grandkids love it. It is also good to put in a few mini chocolate chips. Thanks to Grandma Mary.

Cream Together:

  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup butter or margarine, softened
  • ½ tsp. salt

Add 4 ripe bananas, mashed and 2 beaten eggs to the above creamed mixture.

Mix in:

  • 2 cups flour
  • 1 tsp. baking soda


  • 1 cup chopped nuts

Pour into two greased loaf pans. Bake at 325 degrees for 1 hour. Remove from pans and cool on a rack.


Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, and appears in Pillsbury's 1933 Balanced Recipes cookbook.[1] The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread's popularity.

Tips for this recipe[edit]


Sample Variations #1[edit]


  1. ^ Ames, Mary Ellis (1933). Balanced Recipes. Minneapolis, Minnesota: Pillsbury Flour Mills Company.