Mrs. Myers’s Sweet and Moist Banana Bread
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This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was first to disappear from the dessert buffet. Make it!
It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at half time, to the post game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail biters.
When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs and loads of treats, the perfect antidote for a colossal whopping. I would share the recipes with you all — I tried to get them about a year ago — but Valentina swears she always just “followed the recipe on the box.” Likely story, Valentina. Her brownies and rice crispy treats were legendary.
When I think of lacrosse season, again, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.
I was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of biscotti, often cinnamon flavored with chocolate chips. I’ve been making this banana bread for about 10 years now, and it never fails to please, kids and adults alike.
I can’t wait to assume the role as soccer mom. With this recipe on hand, I’m destined to become a legend, too.
PPS: Favorite Zucchini Bread (**Award Winning**)
How to Freeze Banana Bread
To freeze: Be sure to let the bread cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
How to Freeze Bananas for Banana Bread
To freeze bananas, peel them and place them in a ziplock bag or airtight container in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.
Here’s the play-by-play: Gather your ingredients.
Note: You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off.
You need about a quart of ripe bananas (roughly 6 to 8).
In a stand mixer, this batter comes together in just about 10 minutes.
Divide batter between two well-buttered loaf pans. I love these Chicago Metallic 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans.
Mrs. Myers’ Banana Bread
- Total Time: 1 hours 10 minutes
- Yield: 2 loaves
Description
Notes:
Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.
To make homemade buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes.
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Flour: unbleached, all-purpose is best
Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice always.
Ingredients
- 2 cups (424 g) sugar
- 1 cup (226 g) butter, softened
- 3 cups (384 g) sifted flour (or not … I never sift)
- 1 tsp. baking soda
- 1 tsp. table salt or 1.5 teaspoons kosher salt
- 4 to 5 eggs, see notes above
- 2 tsp. vanilla extract
- 1 cup nuts, optional (I never add nuts)
- 1/2 cup buttermilk
- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)
Instructions
- Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)
- In a stand mixer, cream butter and sugar until light and fluffy.
- Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
- Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.
- Remove from oven and turn loaves out onto cooling rack immediately. Let cool.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Quick Bread
- Method: Oven
- Cuisine: American
Keywords: banana, bread, quick, best, moist
This post may contain affiliate links. Please read my disclosure policy.
713 Comments on “Mrs. Myers’s Sweet and Moist Banana Bread”
Another great recipe – grateful for it and for your letting us know you never sift. Until now, I have felt a bit guilty about this. Thank you for setting me free! BT
★★★★★
Great to hear, Bern! Isn’t it liberating not sifting?! Thanks for writing 🙂
Is it possible to make the barrer ahead of time and bake the next day?
I worry it won’t rise/bake properly if you make the batter ahead of time, because batters with baking soda should be baked shortly after mixed. That said, it’s worth a shot or you could sub baking powder for the baking soda, though I would google: “how to swap baking powder for baking soda in a recipe.”
This is the perfect recipe for Banana Nut Bread. It is so moist & delicious. Spread with butter & it is delicious!!!
★★★★★
Great to hear, Bev! Thanks for writing 🙂
this is the best ever moist banana bread.
★★★★★
Great to hear, Jane!
Deliciously moist
★★★★★
Great to hear, Jennifer! Thanks for writing 🙂
Love this recipe! I just tried to bake these as super mini loaves and while they turned out good, the top didn’t brown the way it normally does! Any suggestions on how to fix that?
★★★★★
Hi Erica! I might try increasing the oven temperature from the start. Try starting at 400ºF; then keep an eye on it and lower the temp if necessary.
I have used this recipe lots but i have never used it to make bananas muffins. How long would you suggest baking them for for muffins?
I would start checking around 18 to 20 minutes.
This is such a great recipe! Can i add frozen blueberries to this?
Sure!
Love your recipe! Thank you for sharing! I’ve made it so many times 😊
★★★★★
Great to hear, Tawney 🙂 🙂 🙂 Thanks for writing!
This is delicious, but does it need to be refrigerated after baking? I was curious because theres buttermilk in the recipe?
★★★★★
I don’t refrigerate it, but it never lasts for more than 2 to 3 days. If you think it will last longer, I would consider storing it in the fridge.
So I just made this but it’s still gooey in the crack of the bread is it done or should it be cooked longer? If I look to the side like between the middle and the edge it comes out clean! I’m afraid to cook longer that the out edges will get over cooked I need your help on this!
I would definitely cook it longer if it’s still gooey. Try for 5 to 10 minutes more.