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Mrs. Myers’ Banana Bread Recipe

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4.3 from 13 reviews

Mrs. Myers’ Banana Bread is a classic, moist, and flavorful quick bread packed with ripe mashed bananas and a rich buttery texture. This recipe gives a hearty, sweet loaf perfect for breakfast or a comforting snack, with optional nuts for added crunch.

  • Total Time: 1 hour 20 minutes
  • Yield: 2 loaves (approximately 2 servings per loaf, total 4 servings)

Ingredients

Dry Ingredients

  • 3 cups (384 g) sifted all-purpose flour (or unsifted)
  • 1 tsp baking soda
  • 1 tsp table salt or 1.5 tsp kosher salt

Wet Ingredients

  • 2 cups (424 g) sugar
  • 1 cup (226 g) butter, softened
  • 4 to 5 eggs
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 quart mashed bananas (about 6 to 8 ripe to overripe bananas)

Optional Add-ins

  • 1 cup nuts (optional; omitted in this recipe)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF. Generously butter two 8.5 x 4.5-inch loaf pans to ensure easy release after baking.
  2. Cream Butter and Sugar: Using a stand mixer, beat the softened butter and sugar together until the mixture is light and fluffy, which usually takes a few minutes and helps create a tender crumb.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt thoroughly to evenly distribute the leavening agents and seasoning.
  4. Add Eggs and Flavorings: With the mixer running on low speed, add eggs one at a time, fully incorporating each before adding the next. Then add vanilla extract, buttermilk, and mashed bananas to the mixture and combine well.
  5. Combine Dry and Wet Mixtures: Add the flour mixture to the wet ingredients in two batches, mixing gently and only until just combined to avoid overmixing, which can make the bread tough.
  6. Pour Into Pans and Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
  7. Cool: Remove the loaves from the oven and immediately turn them out onto a cooling rack. Let them cool completely before slicing and serving.

Notes

  • Use ripe to overripe bananas for the best flavor and sweetness.
  • If you want nuts, fold in 1 cup of your favorite chopped nuts into the batter before dividing into pans.
  • If you prefer a denser texture, use fewer eggs—4 instead of 5.
  • Butter the pans generously to prevent sticking and ensure easy removal.
  • This banana bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/mrs-myers-banana-bread-recipe/