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.Print
Mrs. Myers’ Banana Bread
- Total Time: 1 hours 10 minutes
- Yield: 2 loaves
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.
- 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)
- 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
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739 Comments on “Mrs. Myers’s Sweet and Moist Banana Bread”
just wondering roughly how many mashed bananas are needed to make a quart?
Jodi — It’s about 8, but I’ve made it with more or less depending on the size of the bananas I have on hand. I’ll add that to the recipe.
This looks so amazing and delicious I can practially taste it ! I was wondering what size pan you are using for these? Please tell me soon !
I just found you and am excited to try you out ! The pics are BEAUTIFUL
I’ve made this several times, it’s a favorite in my family, best ever and easy ,no fail recipe
Great to hear, Carol! Thanks for writing 🙂 🙂 🙂
Wow, does that look wonderful. I always thought I had the best recipe for banana bread, but really, Alexandra, it seems you always beat me to the plate. 🙂 I can’t wait to make this. What do you think about adding some chopped dark chocolate?
Thanks, Liz. I know banana and chocolate is a much adored combo, but honestly this banana bread doesn’t need any chocolate. I promise.
There are few things quite like the goodness of fresh banana bread. Looks great!
Excellent! They are simply irresistible.
These are similar sport and food memories from my childhood so I really enjoyed reading your post. If only we had this banana bread back then! It looks so moist and delicious I can’t wait to try this version.
These look amazing! I’m also wondering what size pan you use. I have two different sizes, and one seems to be too small for everything and the other seems to big for everything. Very frustrating! Thanks.
Denise and Esther — I am using a 9x5x3-inch baking pan. It’s a standard-sized pan. I believe this is the one: https://www.amazon.com/Chicago-Metallic-Stick-Pound-Loaf/dp/B003YKGS2C/ref=sr_1_84?s=kitchen&ie=UTF8&qid=1331342651&sr=1-84
First off, I have no doubt that you are going to be a legendary soccer mom. I feel like I need to move closer to you so our daughters can play on the same team. I would definitely make sure that Lola was always wearing clothes with extra pockets so she could stuff them full with as much of your delicious food as possible!
Secondly, I am so excited to try out this banana bread recipe. If it’s half as good as the pictures make it look, it’s going to be AMAZING!
Dalton, hieeee! We need to catch up. And yes, please move back to the east coast so Ella and Lola can play soccer together! Making a visit to your blog right now!
Okay first off, please continue to mention the obvious, because I had no idea that overripe bananas froze well.
This banana bread looks amazing. Zach went through a a big banana phase and there were always a few ripe ones lying around for banana bread, but that phase seems to have ended so now I’m going to have to buy bananas just to make the bread. And actually I did that last week, and just as they were getting nice and brown, Zach threw them away. WHAAAAT? silly boy. I’m with Liz and the chocolate chip idea, mostly because I just love chocolate, mmmm. Another great recipe.
Also, I wanted to let you know that I love your ‘The Essentials’ page, I frequent it often!
Talley — By all means add chocolate chips! But make it once first without, k? I promise you it doesn’t need them.
So glad you like the “essentials” page. I’m worried that it’s getting a little unwieldy.
Just added this to my must-make list! Looks delicious! I’m a sucker for banana bread 🙂
PS: Thanks for the tip on freezing bananas. I had no idea you could do that!
Ahhh!!! I LOVE IT! I just called my mom right now and told her to check it out! She is out in Cali visiting Kath + your namesake 🙂 (baby Alexandra “Ali”). I told her to go to your website immediately and she couldn’t believe it! Once she stops playing with the baby she is going to write in 🙂
Even though my mom has fewer sporting events for which it makes an appearence, I compensate by requesting it for most holidays and just because! I miss our cooking sessions and making loads of softbatch! xo
Ella + Graham are going to have the best tailgate mom! Their friends will swoon 🙂
Mrs. Myers! Anne! So much fun to see both of you here. I think of you both often but especially when I’m baking. Anne — I so miss our softbatch-biscotti baking sessions! Mrs. Myers — it’s so much fun to read the history of the banana bread. It doesn’t surprise me to read that it’s a recipe that has been passed down, and I have no doubt it will continue to be passed down for generations. I always knew it was a special recipe, and I feel so grateful that you were willing to share the recipe! It truly is the moistest and the best I’ve ever tasted. Enjoy your time in CA with your granddaughter! You must be in heaven. Can’t wait to see pics. Hope all is well. Lots of love, Ali
What an amazingly wonderful surprise to find MY mother’s (Mrs. Remigailo’s) recipe on your website! I feel honored to be given credit for her well-honed creation and it is in the “Myers family cookbook” which contains all those lacrosse tailgate favorites as well as family holiday specialties with a lifetime of family pictures. Food, sports and family make for some very special memories such as ours with you on and off the field. My mother would be proud to know that others are enjoying her banana bread. Your very beautiful pictures of the finished product make it all that more appealing. It is truly the tastiest and most moist of all the banana breads that I have ever tried. Thanks, Ali!
All the best to your family.
Anne Myers, the Mother
I love this story! My soccer post-game snacks we’re much less cool — Gushers and juice boxes. Although when I was in charge I brought my favorite snack of Triscuits and red grapes, which manages to be slightly more cool.
This is a recipe to try as soon as possible. I love recipes that are passed down generations because they are so good. Your banana freezing tip is invaluable. I cannot stress that enough! Great blog.
Love your pics! I have a foolproof Banana Bread with streusel recipe that I’ve been using for years but I’m kinda tempted to try this one. Actually, I’ve already decided to try it tonight – one loaf for my girlfriend and one for me.
This recipe is out of control. I’ve made it twice in one week, and I am about to get my next batch of bananas to begin ripening on the counter for next week. I don’t see an end in sight. Thank you Mrs. Myers! Do you think your mom would find it funny that her recipe has made its way to the kitchens of Abu Dhabi?
Bates! This makes me so happy. I’ve been on a bit of a banana bread bender myself, withholding bananas from EllaBella so they ripen up for the good stuff.
I definitely want to make a few batches for Easter, but none of my bananas are as ripe as I want them to be 🙁 I usually make the bread with a bit of swirled nutella, but I think it’s time for a change 🙂
I made three loaves. I think I kept them in there a little too long, the sides are super hard. I can’t wait to try it, though!
I find it so amazing that your favorite banana bread recipe is from a Mrs. Myers. I have (I swear) one almost identical to this one that I got from a Mrs. Myers– a former boyfriend’s wonderful grandmother. From the comments, I doubt there’s a connection, but still– happy coincidence. By the way the only difference is that the recipe I have calls for either buttermilk or sour milk, which I always thought was a little different.
Alexandra, thanks for the link. I am so excited to try your banana bread recipe after loving the blueberry cake. The photos, backstory and comments are wonderful. So glad I found your site via a Pinterest pin!
Thank you , I will definitely make this for my family .
I made this banana bread yesterday morning. It is perfection.
Sarah — so happy to hear this! I love it, too.
Prepping everything to make this right now except i dont have buttermilk on hand :(…subbing with greek yogurt and hoping it turns out!
Sarah I — I think that’s a fine substitute. Hope it turned out well for you.
I was wondering about making them in smaller pans – as gifts since they are DE-LICIOUS! How many it would make and how long to cook them. My pans are the foil type and are 8 x 3 3/4 x 2 3/8. Thank you in advance and thank you for the wonderful recipe(s)!!!
Maghan — These are just guesses but I would say you probably will get about 4 to 5 small loaves. I say this because I usually get 3 small loaves per 1 large loaf using my mini pans, which are a little bit smaller than yours (5 inches in length versus 8). So, if I were to use my pans with this recipe, I would count on getting about 6 mini loaves, but since your pans are a bit larger, I would say 4 to 5. As for time, I would start checking after about 35 minutes. It might take as long as 45 minutes because the bread is so moist, but I don’t think it should take much longer than that. Hope they turn out well for you!
These look so yummy…..Thank you.
I have been looking for a good banana bread recipe for a while and every single recipe I try ends up being dry. I’m thinking it may be my pan, it’s cast iron. I’m thinking of getting a pack if the throw away aluminum pans and try your recipe out. If it turns out well in those ill try it in my regular pan just to test my theory. I miss really good banana bread and I’m about to give up trying. Ill let you know how it turns out!!!
Sherly, good luck with your experiment. This bread is anything but dry, so I think it might be just what you are looking for. Happy baking!
I can’t seem to find buttermilk, does it go by another name or have a substitute?
Amberr — if you can’t find buttermilk, make your own — there is a note at the end of the recipe. They also sell powdered buttermilk, which I have never used, but which apparently is good. Good luck with it!
Is there really a note somewhere on this page about making your own substitute “buttermilk”? I’ve gone mad looking.
I’ve gone bananas. I’ve gone nutty.
Missy!! Oh no, sorry you’ve gone mad AND nutty. I added a note to the recipe. Previously it had been on the blueberry buttermilk breakfast cake recipe: https://alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
My search function is not working properly right now — it shouldn’t be displaying results the way it is. I’m on it!
I can’t wait to try this. Wish I had bananas in the freezer. Did you know that you can just put the bananas in the freezer without peeling. I use to keep a gallon ziplock bag in the freezer and just add to the bag if I had bananas going bad. When you are ready to use them take them out for a few minutes cut the end off and peel place in a bowl to finish thawing. They make the best bread.
Great tip, Debbie! I haven’t tried that. This is a wonderful recipe. That Mrs. Myers knows her stuff 🙂
Thank you for sharing this amazing recipe. Bread was moist and delicious . My family kept going back and forth slicing the the bread which didn’t last long in my house (baked in the morning gone in the evening). Dark ripe bananas worked best as well as the dark brown sugar. This will be my recipe when I want a banana bread.
Olivia — you are a baking machine! First the pumpkin bread; now the banana bread… I’m so happy! I think this banana bread is about as good as it gets. So glad you like it too!
I made this the first time around Easter and loved it! I recently bought a LOT of bananas and decided to make it again. My son and husband waited MAYBE ten minutes after I took it out of the oven, burning their mouths, they enjoyed it. The house smells amazing. I’m going to slice and freeze the other loaf for quick morning breakfasts later on. Thanks for sharing!
Nichole — So so so happy to hear this. You’re making me crave banana bread…my freezer is stocked and calling my name.