Mrs. Myers’s Sweet and Moist Banana Bread
This post may contain affiliate links. Please read my disclosure policy.
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.
852 Comments on “Mrs. Myers’s Sweet and Moist Banana Bread”
Hi, it was very moist, but had a bitter aftertaste ?
Do you know what might’ve caused it. My bananas were very very ripe not a green one in the bunch
I wonder if it has to do with the baking soda? Is it fresh? Did you use just 1 teaspoon? Was the aftertaste at all metallic?
I baked this exactly as follows. But my loaves were pale in color even though they were baked all the way. Why?
Are you using bleached flour?
I have mastered this recipe and have to show my support! This is hands down the best Banana Bread on planet earth! There’s nothing quite like a warm piece with butter- even though it doesn’t even need that! Amazing.
So happy to hear this, Megan 😍😍😍🎉🎉🎉🎉
I made this today and it was by far the best recipe for banana bread I have ever used. Thanks!
So happy to hear this Alycia!
This did not rise for me at all & I noticed there’s no baking powder in the recipe unless I’m missing it?? I’ve never had a banana bread flop like this & that’s the difference with this recipe compared to the one I usually follow.
Hi! I wonder if your baking soda is fresh? There is no baking powder in this recipe. The baking soda is activated by the acid in the buttermilk. Did you make any other changes?
Used many recipes but this is the best by far ! My search is over . Loved this bread !
Yay 😍😍😍😍
Made this with a brown sugar cinnamon streusel on top and I might have to say this will be my new dessert I bring everywhere!!! So yummy, thank you for sharing this delicious recipe with the world.
So happy to hear this, Giselle!
I made this recipe yesterday first time ever and it was AMAZING!! Will for sure be making it again!
Yay 🎉🎉🎉😍😍😍
Very good💕
🎉🎉🎉
I made this Banana bread while we were on Stay Home orders due to a bad virus….so I decided to try this recipe and I love it I omitted one of the eggs and I added Nutmeg and Cinnamon to the recipe It Is The Bomb!!
Wonderful to hear this Margaret!
Are you able to halve this recipe to just make 1 loaf? Same cooking time?
Yes and yes!
How would I modify the recipe if I only have 4 bananas
Hmmm … I’m inclined to say just go for it. It might not be quite as moist, but I think it will still be delicious.
Just curious because I wanted to do it with four bananas as well how did it turn out? Did you reduce the ingredients to half or did it regular with just four bananas?
I would just go for it Liyah! I think it will be delicious 😍
Thank you!😊
Could I make this with whole milk instead of buttermilk?
I think you can, but I would omit the baking soda and use 3 teaspoons baking powder … the baking soda needs the acid in the buttermilk to activate.
Hey! I saw that this recipe has a bunch of great reviews, and I’m really looking forward to trying it. So i wanted to know – if I opt for using milk and baking powder, how much milk should I put in? Thanks a bunch xx
Use the same amount of milk Marcela!
Made this as I’ve been on a bit of a baking spree – due to the quarantine. Turned out great, although i almost found it to be too moist, if that makes sense. But that’s personal preference, obviously. Still delicious and will probably be making it again (with a bit less fat maybe)
Much love
So happy to hear this, Julia! I am a firm believer in adjusting recipes to suit your preferences. You could cut back on the fat or even the bananas for a less-moist cake.
This was super moist to the point that I thought I’d underbaked it. Alas it’s cooked and delicious!!
So great to hear this 🙂 🙂 🙂
My God! I did it yesterday in the evening hoping it lasts until weekend, but it was imposible (we had dinner and breakfast with it and my husband took the rest to the office). I took the only 4 bananas I had and I felt in love! I can’t imagine what would taste with the original 8. Thank you very much for sharing this treasure. Greetings from Mérida,México.
Oh yay! So happy to hear this, Cynthia 😍😍😍😍
I didn’t have enough flour so I used 1 cup regular flour and 2 cups of almond flour. This is the best banana bread recipe ever. Thank you for sharing
So happy to hear this, Heather!
What type of flour are you using? Bleached or unbleached and are you using all purpose flour?
Unbleached all purpose! Will update the recipe now.
I made the recipe today and even after cooking it for 1 1/2 hrs, there we still semi-wet spots? Could that be because the recipe calls to mix dry into wet instead of wet into dry ingredients?
Hi Timicus! I don’t think the order of mixing dry to wet vs wet to dry would make a difference. Questions for you: did you make any changes to the recipe? Does your oven typically run cool? Keep in mind this is a very moist bread and pockets of moistness could be mistaken for being underdone when in fact it’s just the moistness from the bananas.
I made this today and it’s been in the over for an hour and 10 minutes, the middle is still really gooey and not cooked. Wondering how long I should Keep it in there… don’t want the top to burn.
Hi Jenna, I’m probably too late. If the top is getting too brown, you can cover with foil. What is the size of your loaf pans?
Yes yes. Mine took almost an hour an a half to bake. However, I live in a rental and when anything has to bake on 350 or 375 in our oven, it usually takes way way longer. I just covered it in foil so the top and edges wouldn’t get too dark.
Thanks, Missy!
Hi, can I ask what you placed inside the ziploc with bananas?
Nothing! Just peeled bananas.
I used this recipe a couple of weeks ago, but my bananas were to fresh and I think I over mixed the batter, as the bread came out a bit rubbery. It was my first time, you live and learn I guess?? Anyway, I have super ripe bananas in the freezer so I’m ready to give it another whirl! Do you have any idea about adding oats to the recipe? As in what kind and how much? Or if you even think it would be a good idea?
Glad you have some ripe bananas on hand! Regarding oats, I can’t say, because I haven’t added them here, but I do have an oatmeal muffin recipe you could reference … it might help? Oatmeal Muffins.
LOVE THE RECIPE, ONLY THING I CHANGED WAS ADDED 1 CUP OF CHOCOLATE CHIPS.
yay 🙂 🙂 🙂
Hi, may I ask if I can use whole wheat flour? Thanks
Hi Jacky, you can give it a shot … the bread will likely be on the dense side. I would recommend using half wheat flour if you’re looking to incorporate some wheat flour here.
Hi, how did the mixture suposed to look like? Because mine was like separated. Is it normal?
My batter often looks separated, but it turns out just fine. How did it bake?
I have made it several times now and it’s very very good every time, everyone just loves it. I wasn’t quit sure about the bananas in the freezer but yes it makes the bread delicious
Wonderful to hear this, Melanie!
I’ve never made banana bread before and my family and I loved it !! Moist and delicious. ❤️
Wonderful to hear this 😍😍😍
This was the first banana bread I’ve ever made and it came out super moist and delicious…I gave 4 stars because for me it’s a little too sweet I think I would use a little less sugar or maybe half brown sugar? And I would love to add cinnamon next time for that warm flavor.
I have a friend who uses half brown sugar and half white sugar and she loves it this way. Other commenters have successfully cut back on the sugar as well. Cinnamon would be great!
My favorite banana nut bread recipe!!
Wonderful to hear this, Sabrina 🙂 🙂 🙂
HELP!! I baked these loaves exactly as directed. My home smelled scrumptious – the 7 in residence came running to try. My oven tends to run hot. At 50 minutes I opened the oven to check them – they looked gorgeous and perfect. I used a tester in both loaves and they came out clean. I mistakenly removed them from the oven and turned onto a wire rack to cool them. After waiting a bit I tasted one – it was/is definitely undercooked altho fabulous flavor. Is there anything I can do to continue the baking process. Confession, I did put one back in the oven for 15 minutes but it did not continue to bake. I hate to trash them. I even toasted a slice this am but still underdone. 100% my fault – impatient. Can’t wait to have more ripe bananas to repeat this correctly. Any suggestions.
Oh Meryl, such a bummer! I’m sorry to hear this. I do think you could return the loaves to their pans, cover them with foil, and bake for another 15-20 minutes (or longer). Then I might uncover them, and bake them for another 5-10 minutes. Another thought: You could slice them and bake them “to order” on a foil-lined pan for 15-20 minutes or so; then maybe consider running them under the broiler … such a pain, but it might help.
One other thought if you have an instant read thermometer is to take the bread’s temperature before removing it from the oven. If it registers above 205ºF, it will be done.
Hi. Why is the top of my banana loaf crunchy? How do I make it soft/moist?
How do I make the banana bread extra moist?
Hi Lois! Try covering the top with foil during the last 15 minutes of baking.
Love this recipe! The absolute best I think I‘ve ever had. Instead of loaves I made muffins. The only changes I made was I added cinnamon (based on other reviews) and substituted 1 cup of sugar with coconut sugar. Divine!!!
Wonderful to hear this, Dawn!
How much cinnamon did you add?
Excellent!! Just amazing. The very best.
Wonderful to hear this, Miriam!
Can I make this as muffins? And how many would it make?
Sure! They might be on the dense side, but I think they’ll still be delicious. I would guess you’ll get at least 18 muffins, but likely more.
By far the BEST banana bread recipe ever!!!
Wonderful to hear this, Nathalya!