Nana’s Recipes: Banana Bread

Returning intern, Meri Lippard, has taken on the endeavor of exploring nana’s recipe box, composing traditional recipes and adding her own twist to the classics.

My grandmother, Trudie, is a native Duxburian. She was born in 1929 and still resides in the local South Shore town at the age of 83. Over the many years of her life as wife and mother, she has collected many recipes of her own as well as some from family members and close friends. Shoved in a bright green floral card box, are decades worth of hand written notes carrying within them traditional and home-cooked favorites.

Recipe Box

Nana’s recipe box. Do you have one like this?

The recipe that I made today, on a cold snowy afternoon, warmed me with nostalgic memory as a delectable midday snack. Trudie’s mother, Marge Sampson, wrote this recipe for my Nana and gave it to her to add to the collection. Marge, a very simple woman, merely filled out the card with the ingredients, but I will fill in the gaps with recipe tips and additions of my own. Below are the ingredients:

Banana Bread--recipe card

Illustrations on recipe card are priceless!

Marge’s Ingredients:

  • ½ cup butter (1 stick) or margarine
  • 1 cup sugar
  • 2 beaten eggs
  • 3 crushed ripe bananas
  • 2 cups bread flour
  • 1 teaspoon baking soda
My Additions:

  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chocolate chips
  • Nuts (almonds or walnuts)


  1. Preheat the oven to 350.
  2. The butter should be softened, if you forget (as I so often do), just microwave for 25-30 seconds.
  3. Combine the ingredients until fully blended, but do not over mix. This may result in tough banana bread.
  4. The recipe calls for 3 bananas, but use your judgment. I used 4 bananas because they were on the smaller size.
  5. Place the batter into a greased bread pan and bake for 45 minutes at 350.
Batter, just before baking

Batter, just before baking

I added a few additions of my own that I thought enhanced the taste. Chocolate chips are a bonus and make it absolutely delicious. My suggestion is semi-sweet chips since the bread is already sweet. Nuts are always good too, almonds or walnuts, but don’t forget to lightly toast the nuts prior to adding them to the batter.

Enjoy warm with ice cream for dessert and hot fudge, for breakfast toasted with a cup of coffee, or just out of the oven (the way I love it!).

Banana Bread--just out of the oven

Hot out of the oven, who can resist?

I found a passion for food revisiting family recipes, including this family favorite! What’s your favorite family recipe? Share your story, discover family traditions and be a locavore historian within your grandmother’s recipe box (you will be surprised what you find)! Check out this ongoing blog series and find a recipe to create for yourself!

by Meri Lippard


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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One Response to Nana’s Recipes: Banana Bread

  1. Lori Rohleder says:

    Looking forward to more treasures from the recipe box. You have inspired me to get my grandmother’s recipe box out…

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