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.
845 Comments on “Mrs. Myers’s Sweet and Moist Banana Bread”
I have made this three times and each with slight variations. First short on bananas, second sour cream not buttermilk and also with whole wheat mixed flour and all purpose – also all purpose and cake flour. It’s a very forgiving recipe. Makes 8×8 or 9×13 short fill and muffins- yes denser like bread but delicious. Try butter rum or butter pecan flavor extracts and I have used black walnut too as my family don’t like nuts added. I’ve added chocolate chips and coconut too! Love it!
So great to hear all of this, Lorilee 🎉🎉🎉🎉
I have loads of collection of banana bread recipes and this is the I chose to follow for my first banana bread bake, and boy, was I just glad this one I chose. Love everything about this recipe. Made 2 huge loaves and they were a hit with my quarantine buddies. Infact, I am making another batch today. xxo
So happy to hear this, Abigail 😍😍😍
I made this recipe with chocolate chips instead of walnuts. Yum!
Woohoo 🎉🎉🎉
Can I freeze this bread?
Yes! I froze it and it defrosts really well.
Excellent!!
Amazing banana bread! Super moist and ohhh so yummy! I was wondering why did u choose to use 4 eggs over 5? What is the difference that you have found?
Yum! 😋 Very good! I love that it makes two banana bread, one for my grandchildren!!! Love everything you make! ❤️
So nice to hear this, Fernanda 😍😍😍 Thank you for the kind words 💕
I think I like round numbers 😍😍😍 Truly, the first time I made this I used 4 eggs, so I never made it any other way. I imagine the difference is subtle.
I used almond milk and added 3/4 c dark chocolate chips. This is by far my favorite banana bread recipe!!! Thank-you
Wonderful to hear this, Jeanette!
Alexandra-
Master of the obvious question – your qrt of bananas, you measured in a liquid measuring cup, right? Made this and it was TERRIFIC. This recipe is very “tinkerable.” Normally, I’d **never** comment on recipe i messed with, but this one was so friendly! I dragged the black bananas to my Mom’s house and dragged them back, only to realize, while i had a lot of now really, really sad bananas, it was not 8 bananas and it was not a qrt worth. I threw in a couple more that were on the edge and some apple sc from passover and, in desperation, a container ofstrawberry banana yogurt my son won’t eat (b/c of the bananas – kill me now – he inhales bananas) Super moist and delicious. I’m sorry Mrs. Meyers, but you know, I know, and Alexandra knows, the foundation is perfect.
I’m so happy to hear all of this Mari 😂😂😂😂 Yes, I measure in my 4-cup liquid measure. I love that you threw in strawberry-banana yogurt … that is a first in this very tinkerable recipe, but it makes total sense. So glad you liked this one 🍌🍌🍌
Can this recipe be cut in half to make one loaf? I only have 5 bananas and would prefer to use what I have instead of going to the store..
Thanks ☺️
Yes, go for it!
I tried this recipe with my sister in-law , it turned out perfect, afterwards I tried it again myself , decided the recipe ingredients into half to yield one loaf, this recipe is the bomb. I wish I could attach an image of my bread😋
Yay! So happy to hear this, Sonia 😍😍😍
This bread is beyond amazing! This will definitely be baked for our little life celebrations for years to come.
I found that I like the way the bread comes out more when I use the disposable aluminum loaf pans more than metal loaf pans. The aluminum loaf pan leaves the bread less brown and softer all around. However, my husband enjoys the way the metal loaf pan leaves the bread more browned on the outside. Either way, this banana bread is amazing!
So great to hear this, Brittanee! 💕💕💕
Can I put the mix on a
13″ × 9″ pan?
Sure! I would reduce the baking time … start checking at 30 minutes. It likely will not be done, but better to start checking earlier than later.
This is the BEST Banana Bread recipe I’ve ever tried. Every bite is perfection! Add some Trader Joe’s Cookie Butter on a slice for a delicious twist.
So nice to hear this, Lauren!
I love this recipe. I cut in half as I didn’t have enough bananas. I made the recipe as written except I did add nuts and white, milk and semi chocolate chips. Very moist, easy to make.
Yum! Wonderful to hear this, Linda!
Can I replace yogurt with 4 eggs?
Hi! Are you asking if you can omit the eggs and use yogurt in their place?
Yes, If I can. I don’t have any other substitute.
Gosh, I really can’t say for sure, but that substitution worries me. Eggs provide structure, and I worry without them, the cake will be very dense. I would google: “how to replace eggs in baking.” You may find something that fits your needs. Hope that helps!
hi, just wanted to know if you used white sugar or brown sugar?
I use white sugar.
I used a combination, 1/2 white, 1/2 brown sugar, gave it a fuller taste, along with adding cinnamon, pumpkin pie spice, delicious.
Seems like the baking time is far less than an hour and just over 30 minutes. Giving mine a few more minutes as there was just a little uncooked on my tester. Used aged heavy cream and lemon juice as my buttermilk.
Can I freeze the banana bread?
Yes! Let cool completely. I like to wrap it in foil; then I tuck it into a ziplock bag.
Excellent! I love this recipe! Super moist! Thanks for sharing!
So great to hear this, Rhonda! 😍😍😍
Yes, I froze a batch that I made, and it did not affect the taste, nor consistency. I cooled it completely, wrapped in parchment paper, then doubled in aluminum foil, & placed in ziploc bag. Good luck, holds up pretty well.
Hello! During this Covid19 Quarantine lockdown, my son and I were the only two home,(we both love to bake). So we decided to make banana bread from your recipe. It was amazing!! Thank you so much for sharing how to make homemade buttermilk (we didn’t have on hand). We used mini- dark chocolate chips (called Lily’s Dark Chocolate ( it has less sugar, more chocolatey taste ) for one loaf, half chocolate chips half crushed walnuts in the other half. We were a little nervous when it was kind of runny, (8 bananas !) Total time baking: 68 min.After flipping loaves out of the pans onto a cooling rack and cutting the next morning, it was amazing with coffee!!Thank you so much for this recipe continue making wonderful things and sharing! Trish & son, Brandon Stark😋
Oh Trish, so nice to hear this! It is so heartening to hear about all of the family baking adventures happening during this strange season. I’m sure it means the world to your son. Thanks for writing!
Made half the recipe and it only lasted a few days! I’ve seen several people say they baked as muffins. How many muffins and does the bake time change?
Hi! I haven’t done this, but my guess is that you’d get at least 18 muffins, but likely more. I would reduce the baking time significantly: start checking after 18 minutes … they may take 25 minutes (or longer!) because it’s a dense batter.
Do you add the bananas, vanilla, and buttermilk into the mixture by hand or with a mixer?
With the mixer!
I made this delicious bread, and it was wonderful absolutely. I cooked it on 325, monitored cooking time took about 55 min, give or take. Swapped out 1/2 sugar for brown sugar, remaining white sugar. Rave reviews among husband’s co-workers, made double batch. The recipe is a keeper. Did not make frosting, moist w/out but I’m sure it would be just as good with.. Thanks…
Wonderful to hear this! Thanks for sharing your notes re freezing too 😍😍😍😍
The banana bread is awesome. I used 4 eggs instead of 5 and added chocolate chips. Super yummy!
Yay! so happy to hear this 😍😍😍😍
Hi! I stumbled upon this recipe after I have tried quite a few others for banana bread that I did not love. But this recipe is fantastic!! Thank you for sharing. Love that it makes 2 loaves and loved the hint about how to make buttermilk. Proud to share the baked goods with others and they all loved it.
Thanks!
So nice to hear this, Christal! 😍😍😍
I made this today and it is delicious !!!!!!!
I used 4 eggs like you do & 7 banana’s plus I added 2 tsp cinnamon.
Thank you for sharing this !!!!!
I made this today and it is delicious !!!!!! I used 4 eggs like you do and seven bananas plus 2 tsp cinnamon .
Thank you for sharing this !!!!!
Yay! So great to hear this, Donna 😍😍😍
Second time I’ve made this recipe (in the oven as I type this). I am an experienced baker always looking for the best of all things I bake and cook. This recipe is hands-down a keeper. What I love most is that it yields two loaves. My family eats banana bread so quickly, two loaves are necessary. Thank you for the great recipe!
So great to hear this, Rhiannon! Thanks for writing 💕💕💕
I replace flour for gluten free flour. My kids said that it is the best banana bread recipe that I had made so far.
Wonderful to hear this!
If I use mini loaf size disposable pans, what is your recommendation for baking time?
I would start checking at 30 minutes … the mini pans come in all different sizes, so maybe start checking at 25 minutes but also know that it may take as long as 45 minutes. Just be patient and test with a toothpick periodically.
I made this used 5 eggs and 1 cup of pecans and 6 bananas because that’s how many I had and it is delicious.
Wonderful to hear this, Belinda!
I have been making banana bread for many years and have tried many recipes including ina’s and this by far is the best!!!
So nice to hear this, Danielle!! 💕💕💕💕💕
Excellent recipe! This is my new ‘go to’s banana bread recipe!
Wonderful to hear this, Georgianna 😍😍😍
Hello! 🙂
I’m a college student trying out different recipes to share with my roommates, but I don’t have an electric mixer and can’t afford one at the moment.
I do have a small handheld mixer (very tiny, I use it mostly for making Dalgona coffee)…
Is it possible to make this without an electric mixer?
I think so! The key will be to have your butter very very soft, like almost meltingly soft… if your kitchen is warm-ish, and you leave your butter out to soften, I think this is totally doable.
Wow! Thank you thank you!! I’m so so glad I came across this recipe 🙂 Thank you for sharing and for the advice! It’s much appreciated!! Woo woo!! I’m so excited to try it out~