Prep Time: 10 mins | Cook Time: 1 hr | Total time: 1 hr 10 mins | Yield: 2 loaves
This is my favourite banana bread recipe! It is super easy to whip up with simple hacks that guarantee the best results. This Mrs Meyer’s banana bread is perfectly sweet, moist, and incredibly delicious! A star on our dessert buffet that never fails to impress a lot of people!
Dress your overripe bananas into something amazing and never waste any more fruits. Simply place your crying overripe bananas in a ziplock bag in the freezer after peeling them and take them out when ready to use. Mind you, they freeze beautifully! I used to throw out overripe bananas before I knew this recipe, and it hurts to waste food. So if you hate wasting food just like many of us, this is a great recipe to use your overripe bananas!
INGREDIENTS
1 c. (226 grams) butter, softened
3 c. (384 grams) sifted flour
2 c. (424 grams) sugar
4 to 5 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 c. buttermilk
1 teaspoon table salt or 1.5 teaspoons kosher salt
1-quart mashed bananas, about 6 to 8 (ripe to overripe)
1 c. nuts, optional (I never add nuts)
How to make Mrs Myers’ Banana Bread
Step 1: Prepare the oven. Preheat it to 350 degrees F. Generously grease two 8.5 x 4.5-inch loaf pans.
Step 2: Cream the butter and sugar in a stand mixer until light and fluffy.
Step 3: In the meantime, place the flour, baking soda, and salt in another bowl. Whisk until well combined.
Step 4: Add the eggs a piece at a time while the mixer is on low setting, beating well every after each addition. Then, add the vanilla, buttermilk, and bananas.
Step 5: In two additions, add the flour mixture, mixing until just combined.
Step 6: Between the two prepared pans, evenly divide the batter. Place in the preheated oven and bake the bread for about an hour.
Step 7: Remove the bread from the oven when down and immediately turn the loaves out onto a cooling rack to cool.
Ingredients
- 1 c. (226 grams) butter, softened
- 3 c. (384 grams) sifted flour
- 2 c. (424 grams) sugar
- 4 to 5 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 c. buttermilk
- 1 teaspoon table salt or 1.5 teaspoons kosher salt
- 1-quart mashed bananas, about 6 to 8 (ripe to overripe)
- 1 c. nuts, optional (I never add nuts)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Generously grease two 8.5 x 4.5-inch loaf pans.
Step 2: Cream the butter and sugar in a stand mixer until light and fluffy.
Step 3: In the meantime, place the flour, baking soda, and salt in another bowl. Whisk until well combined.
Step 4: Add the eggs a piece at a time while the mixer is on low setting, beating well every after each addition. Then, add the vanilla, buttermilk, and bananas.
Step 5: In two additions, add the flour mixture, mixing until just combined.
Step 6: Between the two prepared pans, evenly divide the batter. Place in the preheated oven and bake the bread for about an hour.
Step 7: Remove the bread from the oven when down and immediately turn the loaves out onto a cooling rack to cool.
