Nanny's BEST Banana Bread is a lovely soft, moist cake and absolutely delicious with the glaze poured over! A nice, easy recipe and freezer friendly too!
Nanny's BEST Banana Bread is a lovely soft, moist cake and absolutely delicious with the glaze poured over! A nice, easy recipe and freezer friendly too!
Nanny loves to bake, and here, Nanny has kindly shared her super easy peasy Banana Bread recipe along with one of her favourite glazes.
Nanny hopes everyone will enjoy it as much as she does and will go on to make this recipe a 'keeper'. It's so popular with Nanny's grandkids, often requested, so please enjoy everyone! So let's see how to make Nanny's BEST Banana Bread
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Prep Time
10 minutes
Cook Time
40 - 45 minutes
Serves
2 loaf pans or 1 regular bundt pan
Ingredients
2 Cups Sugar
2 Cups Flour
1 tsp. Baking Soda
½ tsp. Salt
3-4 mashed Bananas
1 Cup Vegetable oil
3 Eggs (lightly beaten)
1 Cup chopped Walnuts or Pecans (optional, or a must for Papa)
The Glaze
½ stick or ¼ cup of UNsalted butter, melted
½ Cup of Powdered Sugar
1 tsp. Vanilla
2 Tablespoons Milk
½ tsp. salt
Instructions
1. Preheat oven to 350 F and grease a bundt pan.
2. In a separate bowl, sieve the flour together with the salt and baking soda. Set aside.
3. Mash bananas in a mixing bowl then add oil, then Eggs, then Sugar, and mix well, and then add a little at a time, the flour mixture, stirring so it is combined well.
This photo below shows the addition of macadamia nuts. You choose whichever nuts you prefer, or leave them out completely. Whichever suits you!
4. Transfer the batter to your baking pan (if using a loaf pan, don't forget this makes 2) and cook for 40 - 45 minutes or until toothpick comes out clean.
5. Allow to cool for 5-10 minutes then turn out on cooling racks and let cool completely before you add the glaze.
6. To make the glaze, melt the butter then add the remaining glaze ingredients to the bowl and stir until all combined. Place some parchment or a plate under the bread to catch the drips, then drizzle the glaze all over the cooled bread.
Nanny's Notes:
This bread freezes very well so you could cut into slices and freeze or make up a batch and freeze whole.
Papa enjoys this bread when it is still warm, either cold or warm is nice but don't forget, the glaze should be added once the bread has completely cooled.
If you happen to have a few slices of Nanny's best banana bread left over, make our delicious Banana Cream Cake Trifle. It's quick, easy and soooo good!
We'd love to hear from you and what you thought of Nanny's Best Banana Bread recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here are some more of Nanny's very popular recipes:
Nanny's Chocolate Fudge Brownie Cake
Nanny's Best Chocolate Brownie Muffins
Recipe Card
Nanny’s BEST Banana Bread
Nanny's BEST Banana Bread is a lovely soft, moist cake and absolutely delicious with the glaze poured over! A nice, easy recipe and freezer friendly too!
Ingredients
- 2 Cups Sugar
- 2 Cups Flour
- 1 tsp . Baking Soda
- ½ tsp . Salt
- 3-4 mashed Bananas
- 1 Cup Vegetable oil
- 3 Eggs, lightly beaten
- 1 Cup chopped Walnuts or Pecans (optional, or a must for Papa)
The Glaze:
- ½ cup stick or ¼ of UNsalted butter, melted
- ½ Cup of Powdered Sugar
- 1 tsp . Vanilla
- 2 Tablespoons Milk
- ½ tsp . salt
Instructions
- Preheat oven to 350 F and grease a bundt pan.
- In a separate bowl, seive the flour together with the salt and baking soda. Set aside.
- Mash bananas in a mixing bowl then add oil, then Eggs, then Sugar, and mix well, and then add a little at a time, the flour mixture, stirring so it is combined well.
- Transfer the batter to your baking pan (if using loaf pan, don't forget this makes 2) and cook for 40 - 45 minutes or until toothpick comes out clean.
- Allow to cool for 5-10 minutes then turn out on cooling racks and let cool completely before you add the glaze.
- To make the glaze, melt the butter then add the remaining glaze ingredients to the bowl and stir until all combined. Place some parchment or a plate under the bread to catch the drips, then drizzle the glaze all over the cooled bread.
Recommended Products
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2 -
Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
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Rachael Ray 54073 Yum -o! Nonstick Bakeware Baking Pan With Grips / Nonstick Cake Pan With Grips, Round - 9 Inch, Gray
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YXTHON Portable Plastic Rectangular Loaf Bread Box with Transparent Lid, Bread Keeper for Carrying and Storing Loaf Cakes Bread Box, Bread Keeper, Container Server
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Plastic Rectangular Bread Box with Portable Handle 13inch Translucent Cake Container Box for Dry or Fresh Foods Loaf Cake Keeper (Pink)
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White Disposable Loaf Bread Baking Liners (Pack of 2, 24 Liners Total) Rectangle, Non-Stick Paper Liners For Baking, Kitchen Tools For Baking Cake & Bread
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Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
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Nordic Ware Platinum Collection Anniversary Bundt Pan
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Nordic Ware Deluxe Bundt Cake Keeper
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 646Total Fat: 32gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 57mgSodium: 383mgCarbohydrates: 87gFiber: 4gSugar: 57gProtein: 7g
Nutrition information isn’t always accurate
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Here's a selection of our very best recipes using bananas.
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Creamy Slow Cooker Banana Rice Pudding.
Slow cooker banana rice pudding, a rich and creamy dessert or breakfast, loaded with bananas, a hint of vanilla, and a pinch of cinnamon. Delicious served warm or chilled.
Cinnamon Roll Banana Muffins, tender banana muffins with a hint of cinnamon and topped with a delicious vanilla cream cheese glaze. An easy breakfast using ripe bananas.
Banana Drop Cookies. Theses are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too!
Banana Fritters. These are a lovely crispy treat, serve warm as they are or with some syrup drizzled over or a blob of ice cream! A great way to use up spare or leftover bananas too! Really quick and easy to make dessert.
White Chocolate and Cranberry Banana Drop Cookies.
These are a light, soft, fluffy cookie, loaded with white chocolate and cranberries. Great for using up those overripe bananas!
Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime!
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Chocolate Banana Muffins With a Caramel Drizzle Topping. Fluffy, soft and packed with bananas and chocolate. Perfect for breakfast, brunch or snack time.
Moist Caramel Banana Bread. Add nuts like I did or leave them out. Either way it's delicious!
No Bake Peanut Butter Banana Cheesecake. Oh boy! Super easy recipe, no bake and a chocolate chip cookie base!
Caramel Pecan Banana Pie. A delicious pecan pie crust, filled with bananas and topped with caramel sauce. Perfect for the holidays or to take to parties!
Banana Split Bread.
A great family favorite cake recipe, using ripe bananas, pineapple, cherries, nuts, and chocolate chips to give you a lovely soft bread, perfect for breakfast or a snack
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Banana Cream Pie Trifle Cups. A delicious no bake dessert and easy too!
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Chocolate Banana Boats are easy chocolate filled bananas, wrapped in foil and grilled. Perfect for camping and BBQ's. Easy recipe with just 2 ingredients
Sour Cream Banana Bread. A soft and delicious cake using sour cream and bananas makes for a lovely easy recipe. Instructions for mini loaves or regular loaf pan!
Butter Pecan Banana Bread - These are mini loaves,made for gifts, and will also work using regular loaf pans... mini ones are so cute!
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Refreshing Blueberry and Banana Smoothie is a perfect start to your day. Quick & easy recipe using fresh ingredients. Takes minutes to make and seconds to blitz
Lizzy
says:Made this last night and I loved the bread part but the glaze was too salty.
Tânia Silva
says:As I used salty butter, I didn’t add more salt, and it as fine :)
Jannette
says:Hands down best banana bread I’ve ever had and didn’t even need the glaze❤❤❤
Karen D
says:Glaze is too salty
Fiora Wilkinson
says:Excellent cake! This is now my daughter’s favourite, I have made it several times; I can’t believe how easy it is.
Krystle
says:Thank you so much for sharing this recipe, I am actually making it a second time. It is super yummy. My hubby likes this banana bread/ bundt the best. So thank you again. Can’t wait to eat it!
Susie
says:I just made this cake ,and it was so easy, and a great way to use up bananas….waiting for it to cool to add the glaze…..can’t wait to eat but I know it will be tasty , it bake up nice , one change I did was to use the one cup of sugar plus one cup of Stevia, as I am pre diabetic…
Leah Secks
says:hi, i have recently made your recipe, and i was wondering if i use a dark coated bundt pan do i have to turn the temperature down to 325 in instead of setting it at 350: please let me know, thanx.
Lovefoodies
says:Hi Leah, I don’t think it will make any difference. We haven’t had any reports of people using different colored pans, but if you are concerned, just check for done ness a little earlier than what the recipe says.
Hope that helps!
Denise
says:The best cake I have had in a long time! AMAZING!!! I substituted chocolate chips for the nuts. My boys love it too!
Shawna
says:Do I sift the four and then measure the 2 cups or measure the 2 cups of flour and then sift it and use all of it? I’ve seen a few videos that show quite a difference in measuring after being sifted.
Teresa
says:Great with whole wheat flour!!
Arlene. Giulietti
says:I made a penutbutter glaze awesome
Amandie
says:I LOVE this recipe. Although the recipe doesn’t specify, I use brown sugar. I lower the temp to 325° and let it cookcook for almost an hour. Comes out perfect and soooo delicious! Currently making it into muffins. I can’t get enough of this recipe.
Ariel
says:So I had a bunch (literally) of bananas that ripened way quicker than I had planned for and I was looking for a recipe to use a lot of them up and required ingredients I already had in the kitchen. This recipe was perfect and so easy!!! I opted out of the glaze and instead used chocolate chips and it’s SO delicious. Exactly the banana treat I was looking for. Thank you so much for inviting me into Nanny’s kitchen!!
Bella
says:Hi there! I baked mine (I accidentally added the sugar with the dry ingredients) and at 45 minutes the middle hadn’t cooked. I used an original bundt pan, the aluminum one. It took 110 minutes to cook through the middle, but then the outside was burned. Any remedies?
Lovefoodies
says:Hi Bella,
Thanks for writing in and I’m sorry your cake didn’t turn out as expected. As you know, every oven behaves differently, so what I would suggest next time is to perhaps lower the temperature and bake it for longer. That should ensure it will be cooked properly in the middle and also avoid any over cooking on the outside as you described. It is unusual for anyone to have problems with this recipe as it has been made many times by our readers, so I hope you will give it another go with these suggestions and please do come back and let us know how it went!
Thanks once again, we appreciate you taking the time to let us know.
Debra
says:I had the same exact problem. Golden on the outside but when I tested it with a knife, the entire inside was still raw after 45min.
Shana
says:question: your ingredient list says baking soda but in your instructions you refer to baking powder. Which one does the recipe call for? baking soda or baking powder?
Lovefoodies
says:Hi Shana, apologies for the confusion. It was a typing error and should read baking SODA. I have corrected it on the recipe now. Thanks so much for bringing this to my attention!