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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752 Comments on “Mrs. Myers’s Sweet and Moist Banana Bread”
My family loves this banana bread recipe. My first time trying it. It’s very moist. I substituted evaporated milk( 1:1 ratio) instead of regular milk. I also used walnuts, pecans, and raisins. I also used only 4 eggs. It came out really good! Will definitely make it again and share the link. Thanks.
Wonderful to hear this, Alba!
I am baking it at this moment .
can almost smell it…lol
Always a hit! Delicious recipe.
Absolute hit with family and work colleagues, we had fresh buttermilk after making butter so what better way to use the buttermilk. Made 3 batches, 1 batch I made muffins for school lunches, 1 bread tin with nuts and the other without. My family and work family will never buy store brought banana bread after this. Guess I’ll be stuck in the kitchen baking more now 😃
Wonderful to hear this, Linh!
Awesome! Very moist and delicious. Thank you for sharing.
Wonderful to hear this!
Delicious and hubby’s favourite
This is by far the best banana bread recipe! So moist and flavorful!! I have been making it weekly for the past couple months and have even added all kinds of ingredients (peanut butter, nuts, chocolate chips and fresh strawberries, not all at the same time😜) Comes out amazing ever time!!
Wonderful to hear this, Cinnamon! All of the add-ins sound delicious 🎉🎉🎉
This is my favorite banana bread recipe it truly is so moist! Could this be substituted with wheat flour to make a gluten free version?
I meant gluten free flour
Gotcha! I would just use your favorite gluten-free flour mix or one designed for cakes and quick breads.
Wonderful to hear this! And though I have not tried gluten-free flour, other commenters have with success. So, I’d say go for it!
Excellent banana bread. Made it with black walnuts and it was delish!
Wonderful to hear this, Terry!
Oh Stephanie! Such a bummer to hear this. I wonder what went wrong. What type of flour did you use? 8 bananas is accurate, but bananas come in different sizes … they should measure about a quart in volume if you mash them up a bit.
This was amazing! I swapped out the white flour for paleo flour and worked great! I made one batch as is with a hint of cinnamon another with walnuts and the third with chocolate chips. Omg… heavenly… buttery. Moist with a hint of crisp on the outer parts. Since mine was with paleo flour I more so got a loaf/cornbread (grainy) consistency. I wouldn’t change a bit it was so heavenly
Wonderful to hear this, Samantha!
This was by far the best banana bread I’ve ever made ! Wow 😳 thanks so much for sharing !
Wonderful to hear this, Jols!
I added spices like cloves, all spice, and lots of cinnamon which accents the bananas in the best way, I would say it definately needs it but I never tried this recipe without adding them though. I just thought I’d save you time with this delicous tip. Good luck!
Absolutely the best banana bread I’ve ever tasted!! My family loves it and made it for the second time within a week. I was wondering if it had been tried with chocolate powder into the banana bread? Wonder if it will alter the taste.
Wonderful to hear this, Beatriz! I have not tried chocolate powder. I know people have used chocolate chips with success.
Everyone LOVES this banana bread recipe. We make it with gluten free flour (1 to 1 sub) and it comes out delicious each time. Thank you for sharing!
Wonderful to hear this turns out well with gluten-free flour, Carie!
Loved this recipe! I substituted half of the butter for olive oil and changed the sugar to half maple syrup, half coconut sugar. Super yummy, will definitely make again.
Wonderful to hear this, Katelyn! Love your substitutions.
“…turn loaves out onto cooling rack immediately. Let cool.“
I have a few questions:
1. How long should it cool before serving?
2. How long should I wait before wrapping it in cling wrap?
3. What’s the best way to store it and keep it fresh the longest? For how long?
I see a lot of recipes and very few tips on storage. Tips I have found, contradict the next (I.e. wrap shortly after turning out onto rack for moistness, let cool completely before wrapping because moisture will cause mold, etc)
I’d love to know your method and appreciate you taking the time to reply. Thank you!
I would let it cool at least 20 minutes before serving.
I am of the opinion breads should cool completely before storing, to prevent them from steaming. So, I would wait at least a couple of hours before wrapping this banana bread. I love airtight bags or containers (ziplock, etc) because I think it keeps the bread the moistest for the longest. If you don’t think you’ll eat the bread within 3 days, I would suggest freezing the remainder.
Just had a big piece as part of my late morning breakfast with coffee! Fabulous!
Wonderful to hear this, Doris!
This is by far the best banana bread ever! My family and friends absolutely love this recipe❤️
Wonderful to hear this, Lynn!
Maybe the best banana bread I’ve ever made! Thanks for the great recipe. I made a few deviations (added a teaspoon of molasses, sub’d 1c. Flour for whole wheat, was short in ripe bananas so I added about 1c. Of fresh pineapple). It also took a long time to fully cook, more like 1.5 hours. My husband and I are both astounded aT how rich, moist, and texturally interesting it is. This will be my new go-to recipe for sure!
So nice to hear this, Ali! All of your changes sound lovely. Also hi! From another Ali 🙂 🙂 🙂
Absolutely love the addition of the buttermilk, what a huge difference from other recipes.
Wonderful to hear this, Stephanie! I think buttermilk makes most things better 😍
Love it!! Supper moist and easy to make!
Wonderful to hear this, Wanda!
Easily 5 stars.
Thank you Ray!
Making this as I Tex .using a bunt pan how long should I bake sounds delish😊
Hi Joyce! Likely too late here! How long did you end up cooking it?
Literally the perfect Banana Bread recipe. Made this tonight and it was outstanding. My only change was to add chocolate chips (requested by my kids). This will be my new go-to banana bread recipe.
Yay 🎉🎉🎉🎉 This is my kids favorite as well.
Delicious! I’ve made it several times! I made it yesterday and forgot to cut the recipe in half. So I made a loaf and muffins. Delicious!! I added cinnamon, nutmeg, and half brown sugar and white sugar, since I was low on cane sugar.
Wonderful to hear this!
This is the fourth banana bread recipe I have made and absolutely the best one! I deliberately under baked by 15 minutes because my convection oven would seriously overcook if I left the bread in for the full amount of time. It was incredibly moist and the ladies with whom I shared it at a lunch LOVED it and want the recipe.
Wonderful to hear this Karin! Thanks so much for writing!
This is the best banana bread by far. Everyone loves this recipe. Plus it makes two loaves at once. Thank you for sharing this wonderful treat!
Wonderful to hear this, Pam!
Made this with Hazelnuts that I crushed since I am not a fan of walnuts or pecans, sooooo good! Couldnt wait until it cooled completely off but it is very moist, it fell apart because it was still warm. GREAT RECIPE!
Wonderful to hear this, Cathy! It’s impossible to wait for it to cool 🙂 🙂 🙂
Making this awesome looking!banana bread right now my add in’s were pecans and I topped it on the top with sliced bananas:)
Wonderful to hear this, Rachael!
Can I use cultured buttermilk blend by the Saco Pantry? I also wonder why does my banana bread sometimes looks darker in color. Thank you for your recipe.
Hi Nan! Yes, absolutely, use the cultured buttermilk blend. Regarding the color, I’m not sure! Maybe it’s the material of the pan you are using? Maybe you are baking it longer?