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Mrs. Myers’ Banana Bread

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4.9 from 236 reviews



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)


  1. Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)
  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 in two additions, 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.
  • Prep Time: 10 minutes
  • Cook Time: 1 hours
  • Category: Quick Bread
  • Method: Oven
  • Cuisine: American