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Mrs. Myers' Banana Bread

Mrs Myers banana bread made in a classic 9x5 loaf with a deeply golden, cracked top and a moist old-fashioned crumb. Creamed butter or shortening, mashed ripe bananas, and a toothpick-clean bake create a traditional banana loaf with vintage banana bread flavor.
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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
  • 0.5 cup shortening or butter Use whichever you prefer; soften before mixing.
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 3 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan and oven
  1. Preheat the oven to 350°F and grease and flour a 9x5 loaf pan.
Mix the wet ingredients
  1. Cream shortening or butter with sugar until light and fluffy.
  2. Add eggs one at a time and beat well after each addition.
  3. Stir in mashed bananas and vanilla extract until combined.
Combine dry and wet
  1. Sift all-purpose flour, baking soda, and salt together.
  2. Fold the flour mixture into the banana mixture alternating with the milk, mixing just until no dry streaks remain.
Bake and cool
  1. Pour the batter into the prepared pan.
  2. Bake for 60–70 minutes at 350°F until a toothpick comes out clean and the top is a deep golden brown.
  3. Cool in the pan for 15 minutes before turning out.
  4. Rest fully before slicing for the cleanest cut.

Notes

Pro tip: mash the bananas until mostly smooth so the crumb stays evenly moist. Store tightly wrapped at room temperature for 3 days or in the refrigerator for up to 5 days. Freeze slices in a freezer-safe bag for up to 3 months. For a dietary swap, replace shortening or butter with an equal amount of plant-based stick butter.