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Mrs. Myers’ Banana Bread


  • Author: Alexandra Stafford
  • Prep Time: 10 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 10 minutes
  • Yield: 2

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.


Ingredients

  • 2 cups sugar
  • 1 cup butter, softened
  • 3 cups sifted flour (I never sift)
  • 1 tsp. baking soda
  • 1 tsp. table salt
  • 5 eggs (I use 4)
  • 2 tsp. vanilla extract
  • 1 cup nuts (I never add nuts)
  • 1/2 cup buttermilk
  • 1 quart mashed bananas, about 8 (ripe to overripe)

Instructions

  1. Preheat the oven to 350ºF. Butter two loaf pans. (I butter generously.)
  2. In a stand mixer, cream butter and sugar until light and fluffy.
  3. Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
  4. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
  5. Add the flour mixture and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.
  6. Remove from oven and turn loaves out onto cooling rack immediately. Let cool.

  • Category: Quick Bread
  • Method: Oven
  • Cuisine: American

Keywords: banana, bread, quick, best, moist