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.
PrintMrs. 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
This post may contain affiliate links. Please read my disclosure policy.
853 Comments on “Mrs. Myers’s Sweet and Moist Banana Bread”
Fabulous recipe! I decided to half the recipe and added cacao nibs & shredded coconut best banana bread recipe ever! So delicious & plentiful!
YUM!!
This is the absolute best banana bread I’ve ever had and, like the other comments I’ve seen posted here, will be my go to recipe from now on. The more important thing I really wanted to share with you though is is, I have Celiac Disease and have to maintain a gluten free diet. With that said, I own a gluten free bakery in Texas called Dee’s GF Cookie Company…and More, and I take a lot of recipes that either others have given me or I find on Pinterest and rework them to make them gluten free. From there, I put them on Facebook and Instagram and add them to my bakery line. I wanted you to know, with the correct gluten-free ingredient combinations I’ve added, you’re banana bread is the best banana bread I’ve ever had, gluten free or not! I wanted you to know oven let my followers know about your bread and have given you all the credit. I noticed you have other recipe a listed and wanted to know if I couldn’t do the same with those. I promise to always give you all the credit!
You’ve got a great thing going here!
So great to hear this, Donna! And yes, please share away with you follows. I appreciate the recipe credit. Thanks!
Can I use heavy cream as opposed to buttermilk? it’s all I have in my house.
I can’t say because I’ve never tried, but it’s worth a shot!
Great and simple recipe that works. I reduced the sugar by 1/4 cup and it was still sweet.
Wonderful to hear this!
We loved this recipe! I used our gluten-free flour blend (I have celiac disease) but everything else the same, and it was amazing! So moist and tasty.
One comment on your instructions. You have nuts in the ingredient list, with a comment that you never add nuts, but there is no mention of when you add them in the instructions. I think because you don’t use nuts, you overlooked this small detail. I just added them after I added the flour.
We plan it make this a bunch!
Wonderful to hear this Debbie! And I’ll make a note about the nuts. Thanks for catching that 🙂 🙂 🙂
I’ve baked banana bread for years with varying results. I tried this recipe yesterday and all I can say is, “I’ll never go back.” This is now my only banana bread recipe. I love that it has just the right amount of sweetness. One comment suggested topping it with turbinado sugar, which I did- and, oh boy! That sweet crunchy topping added the perfect touch. Thank you for sharing this recipe.
So happy to hear this, Kim!
An awesome recipe! I will keep this one for sure.
This recipe is almost exactly like my great granny’s ❤ This is perfection! A hint for bananas that are too ripe or you won’t use before they go bad… Throw them in the freezer, in peel! When you are ready to use them, take them out and thaw about 10 minutes. Cut the end of the banana off and squeeze amazing mush into your recipe! Lol a much older and wiser friend gave me that hint and I’ve never done it any other way since!
Love all of this, Jackie! Thanks for sharing 🙂
This recipe turned out delicious!!!! It was such an easy recipe. I had so many good compliment. Everyone who tried it loved it. Thank you.
Wonderful to hear this, Angelina!
Do must people use the 4 or 5 eggs?
The banana bread was lovely!
The best one I ever had!
I was just wondering, is it possible to make it with honey instead of sugar?
Thanks for the recipe 🙏🏻
Hi Suzana, So happy to hear this! Re honey, I can’t say for sure because honey is a liquid sweetener, and I don’t know how it would affect the baking time/texture, but it’s worth a shot. You could make a half recipe and see how you like it.
How full should I fill the pans? I bought two pans the size you recommended. I filled them about 2/3 the way full and still had enough batter left to fill another pan 1/2 full.
You were smart to not overfill them … 2/3 is about right. Did you bake off the remaining batter in a smaller vessel?
What do you think about adding chocolate chips?
My friend just made this, and texted me a photo of a chocolate-chip studded loaf, saying: “I mean… a few extra chocolate chips never hurt a banana bread, right?” Go for it!!
Do you know how to adapt this to sourdough? Even if you haven’t done it before, looking for a kind of an -ish general idea to test out.
Hi GG … I’m afraid I don’t. I’ve never attempted sourdough with quick breads. Would you continue to use the baking soda? Or would it be completely naturally leavened? My “-ish” thoughts are to continue to use the baking soda, but to maybe include some starter (a quarter cup or so?).
Thank you for all these helpful recipes during this unusual time. I’m making your peasant bread today I have a question do you happen to know what the temperature of the cooked bread is when it’s done? Thanks again.
Hi Patty! The temperature of the cooked peasant bread should be about 210F. The temperature of banana bread should be between 205F and 210F.
Happy Baking, Patty! Crazy times 💕💕
Holy crap, ya this is good. Made recipe to a T and came out with 2 loaves and 6 regular sized muffins. Husband ate them before the loaves were out of the oven. Thx. This recipe is something I’ll keep forever
Wonderful to hear this, KT!
I made this tonight as recommended. One loaf regular with 6 regular muffins, and a second loaf with raisins and walnuts! Can’t wait to see my kids devour them considering we buy bananas almost daily in this house. Thanks for the great recipe, it was fun and easy to make.
This all sounds delicious Anastasia 🎉🎉🎉 We buy SO many bananas here, too 😍😍😍
This was amazing I added chocolate chips and put cinnamon and sugar half way through the bake time and after it cooled added vanilla icing
Thank you so much it was amazing
Love, Love, Love!!! We have made this recipe two days in a row now. My children are eating it before it even cools down. We added chocolate chips to one loaf. Thank you for sharing, this is now our “go to” banana bread recipe.
Woohoo 🙂 🙂 🙂
Hi! Do you use salted or unsalted butter for this recipe?
Thanks!
Typically unsalted butter, but if all you have is salted, I don’t think it will make the bread too salty.
Accidentally doubled the milk. Baked N extra 10 minutes and all is deliciously well!
Wonderful to hear this, Julue!
Can I use a dairy free substitute for the buttermilk?
I would imagine it would work just fine … I haven’t experimented with non-dairy milks here, but I know others have had success making this vegan and gluten-free. So go for it!
About 8 bananas??? Seems like a lot so I’m just making sure
Yep! So good 🍌🍌🍌
Hello. I was so excited to try this recipe but it didn’t turn out at all. I used a 9×13 pan instead and it was mushy and wet inside. Do you think the pan size affected it considering a 9×13 pan should be big enough? I want to give it a another try.
Hmmm. I’ve never bake this bread in anything but a loaf pan, but I’m surprised a 9×13-inch pan didn’t work as it’s shallower … it sounds as though it was underbaked. Did you make any other changes? How long did you bake it for?
No, the only thing I changed was the pan size. I baked it for an hr. Next time I will try with the loaf pans. Thanks for responding😊
Sure thing! Hope next time it turns out better for you … this is one of my favorites 😍😍😍
Made this and everyone loved it. I added some brown sugar to the recipe too!!! Will make it again for sure!!
Yum! Love this idea. So happy to hear this, Kim 😍😍😍
Made it today.
Love, Love, Love it!!
My husband said it’s the best he’s ever had!
So happy to hear this, Lesa 🙂 🙂 🙂
Yay 🎉🎉🎉🎉🎉
Hi – do you not add baking powder?
Can you add whole milk instead of buttermilk? Thanks
No baking powder.
Yes re whole milk! You can also make your own buttermilk:
Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup.
Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line.
Let stand for ten minutes. Stir — it should be noticeably thicker. Use as directed.
Thank you! Can’t wait to try this banana bread.
Can I substitute the butter for coconut oil or regular oil? If so do I use the same amount that it says of butter. Thank you
Worth a shot! I would reduce the amount: try 3/4 cup.
This recipe makes my quest for the perfect banana bread recipe a thing of the past. Thank you for a fabulous recipe. I did find that 1.5c sugar was plenty.
So happy to hear this, Rhiannon!
This is the best recipe!!
My only issue is I buttered pans generously but they still stuck to pan when I turned out immediately! Should I’ve figured as well?
So happy to hear this! Except for the sticking… hmmm? What material out of curiosity are the pans?