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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742 Comments on “Mrs. Myers’s Sweet and Moist Banana Bread”
I didn’t have two loaf pans so made one loaf and the other half into muffins. Delicious and super moist! The best banana bread I’ve made. My daughter said “very banana-y!”
Wonderful to hear this, Elizabeth! Very banana-y indeed 🙂 🙂 🙂
I FOUND IT! After searching for years! Best recipe banana bread
Delicious banana bread ummmm
Yay! Great to hear 💕
This is the best Banana Bread recipe I have ever tried. I have been making them for ourselves and to give to our friends. Thank you for sharing.
Great to hear, Susette!
This is THE banana bread recipe. Easy and perfect every time. Guaranteed to cause blissed out food faces. I cut the sugar by >1/2 a cup and add 1/2 t. cinnamon. So, so great.
Wonderful to hear this! Thanks so much for writing and sharing your notes.
This is the best banana bread ever. I’ve made it several times since 1st finding this treasure. My coworkers ask me to make it all the time. Of course I gladly bake some up for them. Thank you for sharing this recipe. Yummy 4 my tummy!
So nice to hear all of this, Carole 🙂 🙂 🙂 It’s a treasured recipe here, too. Thanks for writing!
Can this recipe be made into muffins? How long would you bake them as muffins? Thanks!
Yes! I would start checking at 22-23 minutes, but it might take longer. Don’t fill the cups higher than 3/4 full.
Thank you so much!!
I am dying to make this! I rarely use buttermilk, though, so it almost always goes to waste. What do you think about subbing whole plain yogurt for the buttermilk? I have loved everything I’ve ever made from you. The lemon ricotta bread, especially, is a family favorite.
Hi Andrea! Yes, I think yogurt would be fine or you could make the buttermilk with milk + vinegar (instructions are in the recipe card) — works like a charm!
So great to hear you’re liking the other recipes. Means a lot 🙂 🙂 🙂
Found this recipe last year pre covid made it. And in love with it. So during covid would make it for family and friends and dropped it off on door steps. Everyone loved it. Just picked up ingredients to make four loaves. Can’t wait ❤❤❤❤
Oh yay! So nice to hear this, Stacey 🙂 🙂 🙂 This is one of my absolute favorites, and I love sharing it with others as well. Thanks so much for writing!
Like this moist banana bread , look so delicious
It’s the only Banana Bread recipe I will ever use.
Great to hear, Judy!
I have made this many times and it’s always a favorite! So flavorful and moist. My niece and nephews make special requests for their own loaves. The only downfall is that it’s soooo good, it’s hard to eat just one piece.
So nice to hear this, Angela 🙂 🙂 🙂 How sweet that your niece and nephews approve. Thanks for writing!
Hello is it possible to make an eggless version of this? How would I do it? Thank you so much. I intend to make these as muffins but a family member is allergic to eggs unfortunately
Hi! I would do one of these two options:
• Flax egg: whisk 1 tablespoon ground flax with 3 tablespoons of hot water; let it sit till it gels. (equivalent of 1 egg)
• Vegan egg replacement such as Ener-G
This turned out great!!
Great to hear, Linda! Thanks for writing 🙂
this does look delicious
How do you make just one loaf using this recipe.
Hi Susan! You can simply halve the recipe. Works beautifully. It does freeze well, too, however, so that’s an option as well.
Absolutely The Best! I would tweak the sugar a bit and decrease by a half cup or so but overall a beautiful flavor, moist and buttery!!
Great to hear this, Lelia! Lots of commenters have had success reducing the sugar, so definitely go for it next time around. Thanks for writing 🙂 🙂 🙂
THE BEST banana recipe out there—and I’ve tried a ton!!
This recipe freezes extremely well-it tastes fresh even 3 months later (we found out bc it was hidden under something)
Great to hear, Dee!! Thanks so much for writing and for sharing your freezing notes, too 🙂 🙂 🙂
The BEST banana bread ever! I stopped making it years ago as they were all too dry. My husband loved it. Just two of us so I froze one loaf and it was wonderful. I had an avacado I needed to use so I threw in half of it just before adding flour. It was sooo good. Nobody knew it was in there. Not sure if it added to the moistness and texture but will do the same next time.
So great to read all of this! I LOVE that you snuck in an avocado… such a great tip. Thanks so much for writing and sharing your notes 🙂 🙂 🙂
This is a great recipe! The absolute best banana bread
Great to hear 🎉🎉🎉🎉🎉
I made this recipe two weeks ago and it was awesome the most moist and flavorful banana bread I’ve had. The next week on banana Wednesday I bought enough for two more batches two loafs will go to church for fellowship. Thanks for the great recipe
Great to hear Christine! Thanks so much for writing 🙂 🙂 🙂
I followed your recipe exactly and it came out so good, rich and moist. I used 4 eggs and 8 bananas. This will be my new go to recipe for banana bread.
Great to hear, Marilyn! Thanks so much for writing and sharing your notes 🙂 🙂 🙂
First attempt I messed up. Second attempt was perfect. Thank you.
Great to hear, John 🙂
Please advise! I have everything ready but.. only have one loaf pan like yours to use and another one with much larger dimensions…or can I use an 8×8 pan or 9 inch cake pan for the second “loaf”. Thank you Ali!
Hi Dawn! Use the 8×8 inch cake pan for the second one … the shape will be different but the result will be no less delicious.
Really delicious and sweet! I’ll reduce the sugar a bit next time but my kids are loving this batch. I made muffins and mini loaves and both baked for about 30 minutes at 350.
Great to hear, JoAnna! Thanks so much for writing and sharing your notes. I can totally see using less sugar … I like thinks less sweet these days, too 🙂
This was an epic recipe fail for me!! Very dissapointed and upset about waste of money and time. The ingredients were all at room temp..so I thought. But after I put the buttermilk in it looked like a curdled mess…googled it and said to add the flour anyway. Called King Arthur..they said must the butter or buttermilk probably too cold..anyway put in flour mixture and baked for about 65 minutes until thermometer in center..all the way to bottom read 205. Just cut it after 3 hour rest and it is a damp texture..very dense and looks like banana not cooked enough. Expensive waste of ingredients and time!!
Such a bummer to hear this! Whenever I mix this, the batter also looks curdled — that’s not a problem. I think the issue likely is that it needed more time. The texture of the bread definitely is damp and moist, but it should not be raw. Sorry this didn’t work out as this is such a longtime family favorite.
Hi Ali – Think I have found the recipe I ‘m looking for. Thankyou. M
Hope you love it, Marlene!
Made it for the second time recently. I accidentally dumped all my dry ingredients together first so I ended up reverse creaming. I used 3 medium eggs and 2 flax eggs and made a buttermilk sub. I beat my butter to my dry mixture until it was combined and sandy looking. I added the bananas and mixed a bit. Lastly, I added the egg + “buttermilk” + vanilla last (I whisked the eggs into the buttermilk beforehand). Even though I switched things up with reverse creaming and had substitutes, I pulled out the best loaves of banana bread I’ve ever made from my oven. They looked gorgeous and had a great, tight crumb. The first time I made this recipe I did have issues with my loaves being a bit dense at the bottom despite increasing the bake time, but it came out perfectly this time. We’ve already gobbled up one loaf, will definitely be making it again!
Yay! Great to hear all of this, Vanessa! Thanks so much for writing and sharing your notes… maybe you’re on to something with the reverse creaming??? Thanks for writing!
Will this work in a Bundt pan and if so baking time and temp please
Yes! Same temperature. For timing, an hour should be about right, but do check for doneness before removing — all pans and ovens will create various cooking times.
Great to hear, Donna! Thanks for writing 🙂 🙂 🙂