Grandma’s Recipe Box: Banana Nut Bread


My maternal grandmother has always had a big impact on my life. Most summers would find my family driving from Texas to Missouri to visit my Grandma and Papaw. During these visits, we would play stamps with my Papaw, enjoy Topsy’s popcorn at Crown Center, create arts and crafts and learn the basics of cooking and baking. Her passion for cooking and entertaining definitely rubbed off on me.

Earlier this year, a horrible disease, Alzheimer’s, took her from us. While she’s physically no longer here with us, her memory and legacy lives on. This series is in honor of my Grandmother – her life and her recipes.

While on vacation at Grandma and Papaw’s house, mornings would be filled with the smell of banana bread and fresh strawberries. Whether fresh out of the oven or warmed in the microwave (it reheats really well), you knew it was time to get up and start the day when you smelled this bread.

Truth be told, I don’t like bananas and am allergic to nuts but the smell of baking banana bread brings back such good memories, I make it anyways. Fortunately, my mom, and now my husband, love banana bread so I foresee many loafs in my future!

Grandma Nees’ Banana Nut Bread


1 cup of brown sugar, firmly packed

½ cup or 1 stick of butter

2 eggs

1 ½ cups of mashed overripe bananas (3 to 4 bananas)

1 tbsp. of lemon juice (½ medium lemon)

2 cups of flour, sifted

3 tsp. baking powder

½ tsp. salt

1 cup chopped nuts (optional)

1 cup chocolate chips (optional)


  1. Pre-heat oven to 350 degrees and grease a 9 x 5 x 3 loaf pan.
  2. Cream sugar with butter (Beat 10 minutes on medium speed.)
  3. Add eggs, one at a time. Beat after each addition.
  4. Stir in bananas and lemon juice.
  5. Add sifted flour, baking powder and salt mixing quickly.
  6. Stir in nuts and/or chocolate chips.
  7. Pour into greased 9 x 5 x 3 loaf pan. (Make great muffins as well.)
  8. Bake for 1 hour at 350 degrees.
  9. Allow banana bread to cool for 10 minutes before removing. Best served warm with butter.

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Comments: 8

  1. momochii May 21, 2011 at 10:21 am Reply

    Do you people have a facebook fan page? I looked for one on twitter but could not discover one, I would really like to become a fan!

    • Melissa May 21, 2011 at 2:00 pm Reply

      Yes! We have a Facebook page and Twitter…although I’m still trying to figure out this Twitter thing. I’ll let you know when I get it going…

    • Murat October 20, 2012 at 1:39 am Reply

      You can bake your bread in any type pan you have. The cooking time will pilabbiorty have to be adjusted so keep a close eye on itI would not use a cookie sheet. you can even use a casserole. as long as it has deep sides so your bead can raise.

  2. Merlene Melott May 25, 2011 at 2:01 am Reply

    This is such a great resource that you are providing and you give it away for free. I enjoy seeing websites that understand the value of providing a prime resource for free. I truly loved reading your post. Thanks!

  3. Kou October 18, 2012 at 7:06 am Reply

    Thanks for sharing this! I’ve been tyring bread for a while, but can never get it quite right so I give up and try a month or two later. I’ve decided part of my problem (not all of it…yesterday I forgot the salt!) is my pans so I want to find some nice bread pans. I like yours! So can I ask where you got them and how much they were? :)

  4. You sir, are awesome! October 19, 2012 at 3:50 am Reply


    Very interesting info!Perfect just what I was looking for!…

  5. Brenda October 20, 2012 at 2:03 am Reply

    Congrats on your new place, mel. it looks incredible with wood floors and lots of charm. I’ve been a crazy bread maker lately. Whole wheat that my kids think is candy. It got me thinking, I’d love to have your mom/mema’s recipe.

  6. ghdflghkdfs November 4, 2012 at 7:54 pm Reply

    I’m excited to find this website. I want to to thank you for ones time for this fantastic read!! I definitely savored every part of it and I have you book-marked to see new information in your website.

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