Mrs. Myers’s Sweet and Moist Banana Bread (AKA The BEST Banana Bread)

The warm scent of freshly baked banana bread wafts through the kitchen, instantly transporting you to comfort and nostalgia. Mrs. Myers’s Sweet and Moist Banana Bread (AKA The BEST Banana Bread) is a beloved recipe that takes about 1 hour to bake and results in a delectably sweet and moist loaf every time, thanks to the addition of ripe bananas and butter.

This recipe is perfect for family gatherings, weekend brunches, or a delightful snack with coffee. You can make it ahead of time, and it stores fantastically, maintaining its moistness for days.

Why You’ll Love This Recipe

• It produces a beautifully moist texture that
  melts in your mouth.
• The flavor intensifies when using ripe to overripe bananas, creating a rich sweetness.
• It’s customizable; feel free to add your favorite nuts or chocolate chips.
• Preparing this banana bread is simple and rewarding, perfect for any baking novice.

What You’ll Need

Gather the following ingredients to create your delicious banana bread.

For the Batter

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

For the Dry Mix

• 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

For Optional Add-ins

• 1 cup nuts, optional (I never add nuts)

Use melted butter for a richer flavor.

Substitutions & Swaps

• Replace nuts with chocolate chips.
• Use milk mixed with vinegar or lemon juice in place of buttermilk.
• Swap out sugar for coconut sugar for a lower GI.
• Use gluten-free flour for a gluten-free option.

How to Make It

Start baking your banana bread with these simple steps.

Cream butter and sugar

In a stand mixer, cream butter and sugar until light and fluffy for about 3-4 minutes.

Add eggs and wet ingredients

With the mixer on low, add the eggs one at a time, beating after each addition. Then, mix in the vanilla, buttermilk, and bananas until well combined.

Combine dry ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

Mix in dry ingredients

Add the flour mixture into the wet mixture in two additions, mixing until just combined.

Divide and pour batter

Divide the batter evenly between the two prepared loaf pans, ensuring they’re at least half full.

Bake

Place them in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted comes out clean.

Cool the loaves

Remove the loaves from the oven and turn them out onto a cooling rack immediately. Let them cool completely.

How to Store It

Fridge: Store in airtight container for 3-4 days.
Freezer: Yes, for up to 3 months for optimal freshness.
Reheat: Microwaving for 20-30 seconds works well.

Tips for Best Results

• Use very ripe bananas for maximum flavor.
• Generously butter the loaf pans to avoid sticking.
• Allow the bread to cool completely to maintain moisture.
• Don’t overmix after adding the flour to keep the bread light and airy.

Serving Suggestions

• Pair with a cup of coffee for an afternoon treat.
• Serve warm with a pat of butter for extra indulgence.
• Enjoy as a homemade gift for friends or family during the holidays.