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Mrs. Myers' Banana Bread

Mrs Myers banana bread features a classic Southern banana loaf with a deeply golden, cracked top and a moist old-fashioned crumb. This traditional banana loaf is baked until a toothpick comes out clean, then cooled fully for the cleanest slice.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Batter
  • 3 ripe bananas Mash until mostly smooth, with a few small lumps for texture.
  • 0.5 cup shortening or butter Use softened butter or shortening for best creaming.
  • 1 cup sugar Granulated sugar for the classic sweet crumb.
  • 2 large eggs Room temperature helps the batter emulsify.
  • 1 tsp vanilla extract Adds warmth to the old-fashioned banana flavor.
  • 2 cup all-purpose flour Spoon and level for the most reliable bake.
  • 1 tsp baking soda Provides lift for the loaf.
  • 0.5 tsp salt Balances sweetness.
  • 3 tbsp milk Helps loosen the batter and keep the crumb tender.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare pan
  1. Preheat oven to 350°F, then grease and flour a 9x5 loaf pan.
  2. Grease the pan thoroughly so the loaf releases cleanly after baking.
Cream and mix
  1. Cream shortening or butter with sugar until light and fluffy, about 2–3 minutes.
  2. Add eggs one at a time, beating well after each until smooth and thick.
  3. Stir in mashed bananas and vanilla until combined, then scrape the bowl to ensure even mixing.
Combine dry and wet
  1. Sift flour, baking soda, and salt together, then add the mixture to the banana batter.
  2. Fold in flour mixture alternating with the milk until just combined, avoiding overmixing.
Bake and cool
  1. Pour batter into the prepared pan and bake for 60–70 minutes at 350°F until a toothpick comes out clean.
  2. Look for a deep golden brown top and a cracked surface as a visual cue of doneness.
  3. Cool in the pan for 15 minutes before turning out to help the loaf set.
  4. Rest fully before slicing so the crumb stays moist and cuts cleanly.

Notes

Pro tip: measure bananas by volume after mashing (you want a thick mash, not watery). Store tightly wrapped at room temperature up to 2 days or refrigerate up to 5 days; freeze sliced loaf in an airtight bag up to 2 months. For a lighter option, use unsalted butter in place of shortening (the loaf still bakes up golden and tender).