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.
Mrs. 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.
936 Comments on “Mrs. Myers’s Sweet and Moist Banana Bread”
Hi, Alexandra!
I have made your banana bread twice, now. I measure the flour at 128 grams per cup. Should I be using 120 grams as my measurement? I have a small layer at bottom of loaf that looks like it did not fully bake. It’s still delicious, though! I never thought I would trade in my Beth Sholom cookbook recipe, but I have, for yours! Glenna
Hi Glenna! So nice to hear this. I would use 128 g. It’s possible that there might just be a little too much moisture in the pan. What size is your loaf pan? Sometimes for me the parts that look undercooked are actually banana chunks. One thought is to fill the pan less — make sure you don’t fill it higher than 3/4 full. If you have extra batter, you can bake it off in mini pans or muffin cups.
Is it possible to substitute Greek yogurt for buttermilk? What would the exchange amounts be? Thanks in advance for fielding this question.
I haven’t tried, but I would imagine yes. This is what I would do: place 1/4 cup Greek yogurt in a bowl; then thin with milk or water to reach 1/2 cup. Hope that helps!
1/2 the recipe, hope it turns out okay
Would love to hear an update! Thanks Lana 💕
Hi there, I absolutely love this recipe. It’s been a staple in our home for a few years now. Just wondering, could this recipe be made up the night before and then baked in the morning?
Hi Jessica! So nice to hear this. I wouldn’t recommend mixing the batter the night before, because it’s leavened with baking soda. Batters made with baking soda should be baked shortly after mixing because the gaseous bubbles dissipate quickly.
I review the difference between baking soda and baking powder on this homemade naan post, but part of me wonders if you tweaked the recipe to include both baking soda and baking powder if you might be able to get away with mixing the dough the night before. I would try to find a recipe for “make ahead muffin batter” or something like that, and compare the ingredients/quantities.
That said, this bread is so moist, that I’d just as soon recommend making it a day ahead of time. It will still taste super fresh.
👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾
The best banana bread ever. Thank you.
Yay 🎉🎉🎉🎉🎉🎉 So nice to hear this, Roz 🙂
I’ve made this recipe 3 times. The first time, the bananas were not frozen and it was amazing! The next 2 times I used frozen bananas and it didn’t rise as much and has more of a bread pudding texture. I just now actually read what you wrote about using frozen bananas and didn’t drain the liquid off! No wonder it didn’t raise up and get more bread-like! Lucky for me, my husband loves bread pudding so he doesn’t mind. I’ll be making it the right way next time!
Oh bummer, Joni! It’s amazing how much liquid they give off. Glad to hear bread pudding is in your wheelhouse! That will be delicious 🙂
I made this recipe and it was very good
I used sour cream instead of buttermilk
I also used a blunt pan and a loaf pan.
Love the sweet bread
Thanks
Wonderful to hear this, Alexander!
This is definitely the best banana bread I have ever made!!!
Wonderful to hear this, Karen!
This is the best banana bread I’ve ever made ! And I’ve made a lot of different banana breads over the years … we are both loafs in just 1 day … lol we love it fresh out of the oven with butter !!! Thanks so much for sharing . This is my 3rd time making it 🙂
Oh yay! So nice to hear this. I have a batch in the oven as I type. My kiddos love this one so much 🙂
Get lots of compliments with this recipe!
Yay! So nice to hear this, Vanessa!
I baked at 350 for 1hour. Toothpick came out clean or so it seemed. I immediately turned it out (upside down) onto cooling rack it looked beautiful and I was afraid it would burn if I left it any longer. When I went back to check about 1/4 cup of uncooked liquid had drained out. Help….is my oven to hot at 350, maybe?
Hi Brenda! So strange … this has never happened to me. Did you use frozen or fresh bananas? If frozen, did you let them drain as they thawed?
How did the bread turn out when you sliced it.
As crazy as this sounds I put them both back in the oven and baked them awhile. Still good!
The bananas weren’t frozen. I think it just didn’t bake long enough but I was chancing the outside burning. I’ll leave it longer next time. Great recipe.
Ok, great. Wonderful to hear this, Brenda!
Devious.. yum yum
😍😍😍😍😍😍
Thank you so much for this recipe. This banana bread was so easy to make ! And very delicious. I didn’t have any buttermilk to use so I substituted it with sour cream and it turned out great! This is a keeper
Wonderful to hear this, Becky!
Best recipe yet. So moist and delicious and easy.
Wonderful to hear this, Elaine!
Thank you, thank you! I have been searching for a moist banana bread and this is it. So good
Wonderful to hear this, Jennifer!
This recipe was really yummy! I didn’t have buttermilk or sour cream on hand so I used 2% milk instead and still came out awesome. One tricked I learned from a pumpkin bread recipe. As soon as you take out the banana bread, flip it over and wrap it in aluminum foil. Keep it like that for at least 30 min (I just keep mine always wrapped). Your bread comes out super, super moist. It worked on this recipe! Thanks
So nice to hear this, AA! What a great tip, too. Thanks for sharing.
This is my favorite banana bread recipe! I really think it’s the buttermilk that makes the difference! It’s my fave…and my family and friends too! Yum!
Yay 🎉🎉🎉🎉🎉
Simple, moisture was perfect, enough left over to freeze and have more later… definitely going to come back to thos n one again and again
Wonderful to hear this 🙂 🙂 🙂 🙂
Absolutely delicious! I halved the recipe and still didn’t have quite enough banana so added 2 grated carrots to bring it to the correct volume, keeping all other ingredients the same. Cooked in 4 mini Loaf pans for 48 minutes. Perfection!
Amazing! Love your grated carrot addition. Brillian!
Hi Mrs. Meyers, I tried it and loved it. I want to know if I can substitute the butter with margarine Thanks
Wonderful to hear this, Patience! Yes, you can 🙂
My son-in-law says this is the best thing I ever cooked. I did substitute sour cream for the buttermilk I didn’t have…
Wonderful to hear this, Claudette! Thanks for writing. Smart move re sour cream for the buttermilk.
which milk should i use to make the buttermilk? full cream milk ? what i have here is sterilized milk…thanks for the recipe.
Mylene
Hi! I always use 2% bc that’s what my kids drink. I think you could use 2% or whole milk with success.
Turned out really nicely. Crisp on outside, soft on inside. Make my own buttermilk. thank you for recipe!
Wonderful to hear this, Kim! Thanks for writing 🙂 🙂 🙂
I made this quite a few times and it’s very moist. Never used buttermilk, didn’t have any. Used milk and banana juice. Used walnuts. Fantastic 👌.. Thanks so much.
So nice to hear this, Helen! Thanks for writing!
I made the bread today thank you very much we love it
Wonderful to hear this, Marla 🙂 🙂 🙂 Thanks for writing.
I just made this and it is the BEST banana bread I have ever made. I made one loaf without add-ins and one loaf with 1/2 cup milk chocolate chips. Both children said they love it. I used 2 of the recommended sized loaf pans and it took about 1 hr and 10 minutes in my convection oven. I wrapped the loaves in aluminum foil, as advised by another commenter. I always grease my pans and make a sling with parchment paper the length of my loaves to help lift them out. It always works great! Thank you so much for this recipe! It’s a keeper!!! Stay safe and keep baking!
So nice to hear this! The parchment paper sling is such a great move … I should really do this with all of my quick breads. Thanks so much for writing. Stay safe as well! And yes: Happy happy baking!!
hi im makeing this with my mom and it is sooo good
Yay! So nice to hear this, Anna 🍌🍌🍌🍌🍌🍌🍌
I cannot wait to bake the banana bread. I am not a baker. I can cook like anything but it has to be in the top of the stove and no measuring! But really looking forward to cooking this. Will go and get bananas and yeast. I want to bake that French bread too with rosemary from my yard! Thank you so much for making me feel
Like I can do this who has used oven only as a storage place so far! I will let you know how that comes out. Rita
Good luck, Rita! And Happy Baking!
This recipe for banana is by for the best ever. I have been making the same banana bread recipe for 50yrs. Every once in a while I would try a different one and always returned to my old recipe.. I did use walnuts in it and I did not drain my bananas from the freezer. I used 1% milk with lemon juice. I made the bread exactly as written. I forgot to take a picture, it turned out exactly like the picture. This now will be my new recipe. If I could rate it a 10 I would do so.
Carol
So great to hear this, Carol! Thanks so much for writing and sharing your notes — so helpful for others!
I love it so much! it’s so moist and fluffy. Thank you for the recipe!
Great to hear! Thanks for writing!
Absolutely wonderful, moist and very flavorful.
Great to hear, Charlotte!
I fancy myself as a banana bread aficionado and when I say this is the best recipe I have tried to date, I truly mean it. Moist and delicious. I added walnuts (whole) and a layer of cinnamon strudel to the top. I have now thrown my old recipes to the wind and will only be using this one! Thank you!
I meant to say I added STREUSEL topping not strudel 🤷🏻♀️
I gotcha 🙂 🙂 🙂
So nice to hear this, Lisa! Cinnamon streusel sounds amazing. Thanks so much for writing!
Hi, i really like your recipe, I really want to make it but I don’t have the right pans. I have a 9.5 x 5.5 loaf pan, and I have a muffin pan. I was wondering if I could use the 9.5×5.5 loaf pan and then make the rest as banana bread muffins. Would I have to change the baking time for the size pans that I have (muffin pan or 9.5×5.5)? Or would I be better off if I bake off one loaf at a time using the loaf pan one after the other? What would Alexandra do (WWAD)? Thank you so much and yes my overripe bananas are waiting in the freezer looking especially unsavory!
Hi! I think your idea is a great one: fill your loaf pan three-quarters full with batter. Don’t change the temperature/timing for that. For the muffin pan, you’ll need to bake them for less time … I would start checking around 20 minutes or so. Good luck!