Thanks to social distancing guidelines and stay-at-home orders, banana bread appears to be having a bit of a moment—and we are fully on board. Comforting and delicious, it’s an ideal accompaniment to your morning (or afternoon) caffeinated beverage of choice, and since it’s relatively easy to make, it’s an excellent option for beginner-level bakers who aren’t quite ready to tackle sourdough from scratch. While there are many banana bread recipes to choose from, we recently received one that quickly became a favorite both for its flavor and heritage—Hannah Lavender of Little Rock, Arkansas-based Sweet Lavender Bake Shop graciously shared her grandmother’s version, and we can attest that it stands the test of time. Here’s how to make it at home:

Sweet Lavender Bake Shop’s Banana Bread

Yields 1 loaf


  • 2 cups flour
  • 3/4 teaspoons baking soda
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk
  • 1 cup bananas, mashed
  • 1 cup pecans, chopped


Preheat oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking soda, baking powder, and salt. In a separate bowl, using an electric mixer, cream the butter and sugar. Add the eggs, one at a time, then the vanilla, and mix well. Mix in half the add dry ingredients, then the buttermilk, then the rest of the dry ingredients. Add the banana and pecans. Bake for an hour and ten minutes.

Recipe courtesy of Hannah Lavender of Sweet Lavender Bake Shop. Sweet Lavender Bake Shop is featured in The Scout Guide Little Rock.