Mrs. Myers’ Banana Bread – Get ready to indulge in a sensational treat with Mrs. Myers’ Banana Bread! This recipe has been passed down through generations, and its irresistible aroma and mouthwatering taste will captivate your senses. What sets this banana bread apart is its perfect balance of moistness and a delightful, tender crumb. Whether you’re a fan of classic recipes or seeking a comforting homemade delight, this banana bread is a must-try.
In my little family, Mrs. Myers’ Banana Bread has become the epitome of love and warmth. It all started when my husband took the first bite of this heavenly creation. His eyes lit up, and he exclaimed, “This is the best banana bread I’ve ever tasted!” From that moment, our family gatherings were incomplete without this special treat. We now have countless memories of laughter and joy while savoring every slice. This recipe has become an emblem of our love and togetherness, and I’m thrilled to share it with you.
Why This Banana Bread is the Ultimate Crowd-Pleaser?
- Perfectly Moist and Tender: Mrs. Myers’ Banana Bread has a moist and tender texture that will melt in your mouth with every bite. You won’t be able to resist its heavenly softness.
- Irresistible Aroma: As this delectable bread bakes in the oven, your kitchen will be filled with the irresistible aroma of ripe bananas and warm, comforting spices.
- Time-Honored Recipe: Passed down through generations, this recipe has stood the test of time, bringing joy to countless families. Its timeless appeal makes it a beloved classic.
- Bursting with Banana Flavor: With a whole quart of mashed bananas in the batter, every slice is bursting with the sweet, natural flavor of this beloved fruit.
- Customizable: Feel free to add your favorite nuts for a delightful crunch, or omit them if you prefer a nut-free version. The flexibility of this recipe allows you to make it truly your own.
Ingredients:
- 2 cups (424 g) granulated sugar
- 1 cup (226 g) softened unsalted butter
- 3 cups (384 g) all-purpose flour (sifted, if desired)
- 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, feel free to omit if preferred)
- 1/2 cup buttermilk
- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)
Directions:
Preheat your oven to 350ºF. Generously butter two 8.5 x 4.5-inch loaf pans to ensure easy removal.
In a stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking soda, and salt.
With the mixer on low speed, add the eggs one at a time, beating well after each addition. Then, incorporate the vanilla extract, buttermilk, and mashed bananas.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for approximately 1 hour or until a toothpick inserted into the center comes out clean.
Once baked, remove the pans from the oven and immediately turn the loaves out onto a cooling rack. Allow them to cool completely before slicing.
Notes:
- Feel free to customize your banana bread by adding your favorite nuts such as walnuts or pecans for an extra crunch.
- If you prefer a nut-free version, simply omit the nuts without compromising the deliciousness.
- Overripe bananas work best for this recipe, as they bring a natural sweetness and enhance the flavor. Don’t hesitate to use bananas that have turned brown or even black.
- For a delightful twist, you can experiment with adding a dash of cinnamon or a sprinkle of nutmeg to the batter.
- Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.
In conclusion, Mrs. Myers’ Banana Bread is a timeless classic that never fails to bring joy to those who taste it. With its moist and tender texture, delightful aroma, and bursting banana flavor, it’s no wonder this recipe has become a beloved staple in households around the world.
Whether you’re baking it for a special occasion or simply craving a comforting homemade treat, this banana bread is sure to satisfy. The flexibility to customize it with nuts or keep it nut-free allows you to tailor it to your preferences. Plus, the heartwarming story of how this recipe has become a symbol of love and togetherness in my own family adds an extra touch of nostalgia and warmth.
So, gather your ingredients, preheat your oven, and get ready to experience the heavenly delight that is Mrs. Myers’ Banana Bread. Share it with loved ones, create new memories, and savor every slice. This recipe is more than just a treat—it’s a legacy of deliciousness that you can pass on for generations to come.
FAQ
Can I use salted butter instead of unsalted butter?
Using unsalted butter allows you to have better control over the salt content in the recipe. However, if you only have salted butter on hand, you can still use it. Just remember to reduce the amount of added salt in the recipe accordingly.
Can I freeze the banana bread?
Absolutely! Mrs. Myers’ Banana Bread freezes wonderfully. Once completely cooled, wrap it tightly in plastic wrap or place it in an airtight container before freezing. It can be stored in the freezer for up to three months. Thaw it overnight in the refrigerator before enjoying.
Can I use whole wheat flour instead of all-purpose flour?
While you can substitute a portion of all-purpose flour with whole wheat flour, keep in mind that it will result in a denser texture. For a lighter and more traditional banana bread experience, it’s best to stick with all-purpose flour.
Mrs. Myers' Banana Bread
Ingredients
- 2 cups 424 g granulated sugar
- 1 cup 226 g softened unsalted butter
- 3 cups 384 g all-purpose flour (sifted, if desired)
- 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, feel free to omit if preferred
- 1/2 cup buttermilk
- 1 quart mashed bananas about 6 to 8 (ripe to overripe)
Instructions
- Preheat your oven to 350ºF. Generously butter two 8.5 x 4.5-inch loaf pans to ensure easy removal.
- In a stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low speed, add the eggs one at a time, beating well after each addition. Then, incorporate the vanilla extract, buttermilk, and mashed bananas.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
- Bake in the preheated oven for approximately 1 hour or until a toothpick inserted into the center comes out clean.
- Once baked, remove the pans from the oven and immediately turn the loaves out onto a cooling rack. Allow them to cool completely before slicing.
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