Mrs. Myers’ Famous Banana Bread – Are you in search of the perfect banana bread recipe that will have your family and friends raving about it for days? Look no further than Mrs. Myers’ Banana Bread recipe! This recipe has been passed down through generations and has become a staple in households all over the world. The delicious combination of ripe bananas, sweet sugar, and rich butter will have your taste buds dancing with joy.
I still remember the first time I tried Mrs. Myers’ Banana Bread. My husband had surprised me by baking a fresh batch, and as soon as I took a bite, I knew it was love at first bite. The moist and fluffy texture, the perfect sweetness, and the hint of vanilla all blended together perfectly. Since then, this recipe has become a staple in our household, and I love baking it on lazy Sunday afternoons for my little family. It’s the perfect treat for breakfast or dessert, and every time I bake it, the delicious aroma fills our home, bringing back warm memories of the first time we tried it.
Why This Recipe Is a Must-Try?
The secret to this recipe’s success lies in the perfect combination of ingredients, including ripe bananas, sugar, butter, buttermilk, and vanilla extract. These ingredients create a moist and fluffy texture that is simply irresistible. The recipe is also incredibly versatile, as you can choose to add nuts or leave them out. Plus, it’s perfect for any occasion, whether it’s a lazy weekend brunch or a special occasion with friends and family.
Ingredients:
- 2 cups (424 g) granulated sugar
- 1 cup (226 g) unsalted butter, softened
- 3 cups (384 g) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. table salt or 1.5 teaspoons kosher salt
- 4 to 5 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1/2 cup buttermilk
- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)
Directions:
Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans.
In a stand mixer, cream butter and sugar until light and fluffy.
In a separate bowl, whisk together flour, baking soda, and salt.
With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk, and mashed bananas.
Add the flour mixture in two additions, mixing until just combined.
Divide the batter between the two prepared pans. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
Remove from oven and turn loaves out onto a cooling rack immediately. Let cool before slicing and serving.
Notes:
- To ripen bananas quickly, place them in a brown paper bag and seal it. Leave the bag at room temperature for 24-48 hours, and the bananas should be perfectly ripe for baking.
- If you don’t have buttermilk, you can make a substitute by combining 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let the mixture sit for a few minutes until it thickens and curdles slightly.
- Be sure to butter your loaf pans generously to prevent sticking. If you still have trouble with sticking, you can also line the bottom of the pans with parchment paper.
- This recipe can easily be made into muffins or mini loaves instead of two large loaves. Just adjust the baking time accordingly.
Mrs. Myers’ Banana Bread is a classic recipe that has been enjoyed by generations. With its moist, tender crumb and delicious banana flavor, it’s no wonder why it’s such a beloved recipe. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields two delicious loaves of banana bread that are perfect for sharing with friends and family.
So why not try making Mrs. Myers’ Banana Bread for yourself? You’ll be rewarded with a warm, comforting treat that’s perfect for breakfast, snacking, or dessert. And who knows, maybe it will become a staple in your household just like it has in ours.
FAQ
What do I do if I don’t have buttermilk?
You can make a buttermilk substitute by combining 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let the mixture sit for a few minutes until it thickens and curdles slightly.
Can I add nuts to this recipe?
Yes, you can add nuts if you like. Mrs. Myers’ recipe calls for 1 cup of nuts, but they are optional.
Can I use a different type of flour?
This recipe calls for sifted flour, but you can use regular all-purpose flour if you prefer. You can also experiment with other types of flour, such as whole wheat flour or almond flour, but the texture and flavor of the bread may be different.
Can I freeze this banana bread?
Yes, this banana bread freezes well. Wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe container or bag. It should keep for up to 3 months in the freezer.
Mrs. Myers’ Famous Banana Bread
Ingredients
- 2 cups 424 g granulated sugar
- 1 cup 226 g unsalted butter, softened
- 3 cups 384 g all-purpose flour
- 1 tsp. baking soda
- 1 tsp. table salt or 1.5 teaspoons kosher salt
- 4 to 5 large eggs at room temperature
- 2 tsp. vanilla extract
- 1/2 cup buttermilk
- 1 quart mashed bananas about 6 to 8 (ripe to overripe)
Instructions
- Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans.
- In a stand mixer, cream butter and sugar until light and fluffy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk, and mashed bananas.
- Add the flour mixture in two additions, mixing until just combined.
- Divide the batter between the two prepared pans. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
- Remove from oven and turn loaves out onto a cooling rack immediately. Let cool before slicing and serving.
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