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1. Shard Calculation

Query:

Response:

Calculated Shard: 193 (from laksa100)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa193.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/\')), getAhrefsUnparsedNoserviceFromURL(\'https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/","crawl_time":1775685271,"first_indexed_time":1519144576,"http_code":200,"src_unparsed":"com,alexandracooks!\/2012\/03\/08\/mrs-myers-banana-bread\/ s443","src_root_hash":"8477104777421074593","history_drop_reason":null,"meta_title":"Mrs. Myers's Sweet and Moist Banana Bread | Alexandra's Kitchen","meta_descriptions":["This is the BEST banana bread! It is super moist, perfectly sweet, and always first to disappear from the dessert buffet."],"attrs_boilerpipe_text":"This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!\nIt likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters.\nWhen I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping.\nWhen I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.\nI was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of\nbiscotti\n, often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike.\nAs I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it!\nPS:\nFavorite Pumpkin Bread\nHow to Make the BEST Banana Bread, Step by Step\nFirst, gather your ingredients:\nNote:\nYou can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off.\nYou need about a quart of ripe bananas (roughly 6 to 8).\nIn a stand mixer, this batter comes together in just about 10 minutes.\nDivide the batter between two well-buttered loaf pans. I love these\nChicago Metallic\n8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans.\nBake the banana bread for roughly one hour @ 350ºF.\nLet cool briefly, then transfer the loaves to a rack to finish cooling.\nIt is so moist and delicious. Truly the best!\nPrint\nDescription\nThis is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!\nNotes:\nOverripe bananas freeze beautifully\n— just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.\nTo freeze the baked banana bread\n,\nbe sure to let it\n cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature. \nTo make homemade buttermilk:\nPlace 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1\/2-cup line. Let it stand for five minutes.\nLoaf Pans:\nI love this\nChicago Metallic\n8.5 x 4.5 – inch loaf pan\nfor this recipe. You need two pans for this recipe.\nFlour:\nunbleached, all-purpose is best\nEggs:\nI almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice. \n2 cups\n(\n424 g\n) sugar\n1 cup\n(\n226 g\n) butter, softened\n3 cups\n(\n384 g\n) sifted flour (or not … I never sift)\n1 tsp\n. baking soda\n1 tsp\n. table salt or\n1.5 teaspoons\nkosher salt\n4\nto\n5\neggs, see notes above\n2 tsp\n. vanilla extract\n1 cup\nnuts, optional (I never add nuts)\n1\/2 cup\nbuttermilk\n1 quart\nmashed bananas, about 6 to 8 (ripe to overripe)\nPreheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)\nIn a stand mixer, cream butter and sugar until light and fluffy.\nMeanwhile, in a separate bowl, whisk together flour, baking soda and salt.\nWith the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.\nAdd the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.\nRemove from oven and turn loaves out onto cooling rack immediately. Let cool.\nPrep Time:\n10 minutes\nCook Time:\n1 hours\nCategory:\nQuick Bread\nMethod:\nOven\nCuisine:\nAmerican","attrs_markdown":"[Skip to Main Content](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#content)\n\nPizza Night is Here ![🍕](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f355.svg) → **[Order Today](https:\/\/alexandracooks.com\/pizza-night\/)**\n\n[![Alexandra's Kitchen](https:\/\/alexandracooks.com\/wp-content\/themes\/alexandracooks2025\/mobile-header\/logo@2x.png) ![Alexandra's Kitchen](https:\/\/alexandracooks.com\/wp-content\/themes\/alexandracooks2025\/mobile-header\/logo.png)](https:\/\/alexandracooks.com\/)\n\n- [About](https:\/\/alexandracooks.com\/about\/)\n- [All Recipes](https:\/\/alexandracooks.com\/recipe-search\/)\n  - [Recipes by Type](https:\/\/alexandracooks.com\/category\/recipe\/)\n    - [Bread Recipes](https:\/\/alexandracooks.com\/category\/recipe\/bread\/)\n    - [Breakfast](https:\/\/alexandracooks.com\/category\/recipe\/breakfast\/)\n    - 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Please read my [disclosure policy](https:\/\/alexandracooks.com\/updated-privacy-policy\/).\n\n*This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it\\!*\n\n![Just baked banana bread still in loaf pans.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201020'%3E%3C\/svg%3E)\n\n![Just baked banana bread still in loaf pans.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/justbaked4_alexandraskitchen.jpg)\n\nIt likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters.\n\nWhen I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping.\n\nWhen I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.\n\nI was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of [biscotti](https:\/\/alexandracooks.com\/2007\/05\/10\/biscotti-and-homemade-chai\/), often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike.\n\nAs I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it\\!\n\nPS: [**Favorite Pumpkin Bread**](https:\/\/alexandracooks.com\/2011\/10\/13\/pumpkin-bread\/)\n\n## How to Make the BEST Banana Bread, Step by Step\nFirst, gather your ingredients:\n\n![Ingredients for making banana bread.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%20453'%3E%3C\/svg%3E)\n\n![Ingredients for making banana bread.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/ingredients_alexandraskitchen.jpg)\n\n**Note:** You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off.\n\n![Frozen bananas and recipe card](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20550%20367'%3E%3C\/svg%3E)\n\n![Frozen bananas and recipe card](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/03\/bananas.jpg)\n\nYou need about a quart of ripe bananas (roughly 6 to 8).\n\n![A quart of mashed bananas.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%20453'%3E%3C\/svg%3E)\n\n![A quart of mashed bananas.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/bananasinquartcontainer_alexandraskitchen.jpg)\n\nIn a stand mixer, this batter comes together in just about 10 minutes.\n\n![Just-mixed banana bread batter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%20453'%3E%3C\/svg%3E)\n\n![Just-mixed banana bread batter.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/batterinbowl_alexandraskitchen.jpg)\n\nDivide the batter between two well-buttered loaf pans. I love these [Chicago Metallic](https:\/\/www.amazon.com\/gp\/product\/B003YKGQYW\/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=alexandrask06-20&creative=9325&linkCode=as2&creativeASIN=B003YKGQYW&linkId=5944139c722ed188622a9273e5fb76ad) 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans.\n\n![Two loaf pans with banana bread batter inside.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%20453'%3E%3C\/svg%3E)\n\n![Two loaf pans with banana bread batter inside.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/batterinpans_alexandraskitchen.jpg)\n\nBake the banana bread for roughly one hour @ 350ºF.\n\n![Just baked banana bread still in loaf pans.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201020'%3E%3C\/svg%3E)\n\n![Just baked banana bread still in loaf pans.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/justbaked5_alexandraskitchen.jpg)\n\nLet cool briefly, then transfer the loaves to a rack to finish cooling.\n\n![Just-baked banana bread on a cooling rack.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201020'%3E%3C\/svg%3E)\n\n![Just-baked banana bread on a cooling rack.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/justbakedbananabread3_alexandraskitchen.jpg)\n\n![Two fresh loaves of moist banana bread on a wooden cutting board](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)\n\n![Two fresh loaves of moist banana bread on a wooden cutting board](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/03\/bananabread3_a-1.jpg)\n\nIt is so moist and delicious. Truly the best\\!\n\n![Slied banana bread on a board.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201020'%3E%3C\/svg%3E)\n\n![Slied banana bread on a board.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/slicedbananabread_alexandraskitchen.jpg)\n\n![Close-up of sliced, moist banana bread on cutting board](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20550%20825'%3E%3C\/svg%3E)\n\n![Close-up of sliced, moist banana bread on cutting board](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/07\/bananabread5_a.jpg)\n\n![Close-up side view of two slices of moist banana bread on a cutting board](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20550%20612'%3E%3C\/svg%3E)\n\n![Close-up side view of two slices of moist banana bread on a cutting board](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/07\/bananabread6_a.jpg)\n\n[Print](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/print\/51322\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20550%20600'%3E%3C\/svg%3E)\n\n![](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/03\/bananabread3_a-1-550x600.jpg)\n## Mrs. Myers’s Sweet and Moist Banana Bread (AKA The BEST Banana Bread)\n***\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n5 from 285 reviews\n\n- Author: [Alexandra Stafford](https:\/\/alexandracooks.com\/alexandra-stafford\/)\n- Total Time:\n  1 hours 10 minutes\n- Yield:\n  2 loaves 1x\n\n[Print Recipe](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/print\/51322\/)\n\n[Save Recipe Recipe Saved]()\n\n### Description\n*This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it\\!*\n\n**Notes:**\n\n**Overripe bananas freeze beautifully** — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.\n\n**To freeze the baked banana bread****,** be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.\n\n**To make homemade buttermilk:** Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1\/2-cup line. Let it stand for five minutes.\n\n**Loaf Pans:** I love this **[Chicago Metallic](https:\/\/www.amazon.com\/gp\/product\/B003YKGQYW\/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=alexandrask06-20&creative=9325&linkCode=as2&creativeASIN=B003YKGQYW&linkId=5944139c722ed188622a9273e5fb76ad) 8.5 x 4.5 – inch loaf pan** for this recipe. You need two pans for this recipe.\n\n**Flour:** unbleached, all-purpose is best\n\n**Eggs:** I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice.\n***\n### Ingredients\n- 2 cups (424 g) sugar\n- 1 cup (226 g) butter, softened\n- 3 cups (384 g) sifted flour (or not … I never sift)\n- 1 tsp. baking soda\n- 1 tsp. table salt or 1\\.5 teaspoons kosher salt\n- 4 to 5 eggs, see notes above\n- 2 tsp. vanilla extract\n- 1 cup nuts, optional (I never add nuts)\n- 1\/2 cup buttermilk\n- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)\n***\n### Instructions\n1. Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)\n2. In a stand mixer, cream butter and sugar until light and fluffy.\n3. Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.\n4. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.\n5. Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.\n6. Remove from oven and turn loaves out onto cooling rack immediately. Let cool.\n\n- Prep Time:\n  10 minutes\n- Cook Time:\n  1 hours\n- Category:\n  Quick Bread\n- Method:\n  Oven\n- Cuisine:\n  American\n\n### Did you make this recipe?\nTag [@alexandracooks](https:\/\/www.instagram.com\/alexandracooks) on Instagram and hashtag it [\\#alexandracooks](https:\/\/www.instagram.com\/explore\/tags\/alexandracooks)\n\nThis post may contain affiliate links. Please read my [disclosure policy](https:\/\/alexandracooks.com\/updated-privacy-policy\/).\n\n[Bread Recipes](https:\/\/alexandracooks.com\/category\/recipe\/bread\/) [Breakfast](https:\/\/alexandracooks.com\/category\/recipe\/breakfast\/) [Fall](https:\/\/alexandracooks.com\/category\/season\/fall\/) [Winter](https:\/\/alexandracooks.com\/category\/season\/winter\/) [Spring](https:\/\/alexandracooks.com\/category\/season\/spring\/) [Favorites](https:\/\/alexandracooks.com\/category\/favorites\/) [Summer](https:\/\/alexandracooks.com\/category\/season\/summer\/) [Quick Breads](https:\/\/alexandracooks.com\/category\/recipe\/bread\/quick-breads\/) [Dessert Recipes](https:\/\/alexandracooks.com\/category\/recipe\/desserts\/)\n\n[*« Previous Post*Crustless Quiche Loaded with Kale](https:\/\/alexandracooks.com\/2012\/03\/02\/crustless-quiche-loaded-with-kale\/)\n\n[*Next Post »* Farro Salad with Toasted Pine Nuts, Currants & Mustard Greens](https:\/\/alexandracooks.com\/2012\/03\/16\/farro-salad-with-toasted-pine-nuts-currants-mustard-greens\/)\n\n### Leave a Comment & Rate this Recipe [Cancel reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/?utm_source=email&utm_medium=nurture&utm_campaign=11#respond)\n1. **Sierra** —\n   \n   February 20, 2026 @ 9:10 pm\n   \n   [Reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#comment-1004342)\n   \n   Oh man this banana bread will blow you away. I made a batch maybe 6 months ago and went looking for the recipe a few months later but couldn’t for the life of me find this double loaf recipe and I completely abandoned the project because this is the one I wanted. Google thankfully didn’t gate keep the recipe today and I’m printing it so I never lose it again. Thank you!!\\!\n   - **[Alexandra Stafford](https:\/\/alexandracooks.com\/alexandra-stafford\/)** —\n     \n     February 23, 2026 @ 9:23 am\n     \n     [Reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#comment-1004439)\n     \n     Great to hear, Sierra! Thanks so much for writing and sharing this 🙂\n2. **Michelle** —\n   \n   February 21, 2026 @ 4:14 pm\n   \n   [Reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#comment-1004368)\n   \n   Made this a few days ago and wow! Delicious banana bread! I halved the recipe, used half granulated sugar and light brown sugar, and added a few tablespoons of leftover browned butter. Making the full recipe again this weekend\\!\n   - **[Alexandra Stafford](https:\/\/alexandracooks.com\/alexandra-stafford\/)** —\n     \n     February 23, 2026 @ 12:02 pm\n     \n     [Reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#comment-1004455)\n     \n     Great to hear, Michelle! Thanks so much for writing and sharing your notes. Hope you love the full recipe just as much 🙂\n3. **Kerry R** —\n   \n   March 20, 2026 @ 1:00 pm\n   \n   [Reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#comment-1005650)\n   \n   My go to receipe for banana bread! I never add nuts and it turns out amazing every time!! I sub brown sugar sometimes when that’s all I have and will add some cinnamon to the flour for a little extra flavor.\n   - **[Alexandra Stafford](https:\/\/alexandracooks.com\/alexandra-stafford\/)** —\n     \n     March 21, 2026 @ 8:36 am\n     \n     [Reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#comment-1005696)\n     \n     Great to hear, Kerry! Thanks so much for writing and sharing your notes. Brown sugar + cinnamon sounds lovely 🙂\n4. **Darby Davis** —\n   \n   March 25, 2026 @ 1:20 pm\n   \n   [Reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#comment-1005891)\n   \n   I found my new go to banana bread recipe!\\!\n   - **[Alexandra Stafford](https:\/\/alexandracooks.com\/alexandra-stafford\/)** —\n     \n     March 27, 2026 @ 10:23 am\n     \n     [Reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#comment-1005949)\n     \n     Great to hear, Darby! Thanks for writing 🙂\n5. **Rachel** —\n   \n   March 28, 2026 @ 6:36 am\n   \n   [Reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#comment-1005984)\n   \n   This is my family’s favorite! My 5 year old raves about it every time I make it. I’ve started baking it in mini Bundt pans and they turn out perfect\\!\n   - **[Alexandra Stafford](https:\/\/alexandracooks.com\/alexandra-stafford\/)** —\n     \n     March 30, 2026 @ 1:26 pm\n     \n     [Reply](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/#comment-1006070)\n     \n     Love this idea! Thanks so much for writing and sharing it 🙂\n\nMore Comments:\n\n[« Previous](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/comment-page-16\/?utm_source=email&utm_medium=nurture&utm_campaign=11#comments) [1](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/comment-page-1\/?utm_source=email&utm_medium=nurture&utm_campaign=11#comments) … [15](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/comment-page-15\/?utm_source=email&utm_medium=nurture&utm_campaign=11#comments) [16](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/comment-page-16\/?utm_source=email&utm_medium=nurture&utm_campaign=11#comments) 17\n\n## Reader Favorites\n[![Just-baked rosemary focaccia.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20260%20390'%3E%3C\/svg%3E) ![Just-baked rosemary focaccia.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2021\/09\/rosemaryfocacciawhole_alexandraskitchen-260x390.jpg) Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe](https:\/\/alexandracooks.com\/2018\/03\/02\/overnight-refrigerator-focaccia-best-focaccia\/)\n\n[![Just baked margherita pizza.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20260%20390'%3E%3C\/svg%3E) ![Just baked margherita pizza.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2019\/01\/bakedpizza-260x390.jpg) Simple, 4-Ingredient Homemade Pizza Dough](https:\/\/alexandracooks.com\/2019\/01\/31\/homemade-pizza-dough-recipe\/)\n\n[![A halved loaf of sourdough bread.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20260%20390'%3E%3C\/svg%3E) ![A halved loaf of sourdough bread.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2021\/01\/halvedsourdough2-260x390.jpg) Homemade Sourdough Bread, Step by Step](https:\/\/alexandracooks.com\/2017\/10\/24\/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking\/)\n\n[![A bowl over overnight chia oats and berries.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20260%20390'%3E%3C\/svg%3E) ![A bowl over overnight chia oats and berries.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2022\/03\/bowlofchiapudding_alexandraskitchen-260x390.jpg) Overnight Chia Oats (Gluten-free, Dairy Free)](https:\/\/alexandracooks.com\/2023\/10\/01\/overnight-chia-oats-gluten-free-dairy-free\/)\n\n[![Two fresh loaves of peasant bread on a cooling rack, and the pyrex bowls they were baked in.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20260%20390'%3E%3C\/svg%3E) ![Two fresh loaves of peasant bread on a cooling rack, and the pyrex bowls they were baked in.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/11\/9568723041_836578f0e2_o1-1-260x390.jpg) My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make](https:\/\/alexandracooks.com\/2012\/11\/07\/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make\/)\n\n[![An overhead shot of a dozen blueberry muffins on a cooling rack.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20260%20390'%3E%3C\/svg%3E) ![An overhead shot of a dozen blueberry muffins on a cooling rack.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/03\/muffinscooling_alexandraskitchen-260x390.jpg) The Best Lemon-Blueberry Muffins](https:\/\/alexandracooks.com\/2009\/03\/20\/lemon-blueberry-muffins\/)\n\n[![An up close photo of cut brownies on a board.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20260%20390'%3E%3C\/svg%3E) ![An up close photo of cut brownies on a board.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2022\/03\/cutbrowniesupclose_alexandraskitchen-260x390.jpg) Best-Ever Fudgy (Shiny-Topped!) Homemade Brownies](https:\/\/alexandracooks.com\/2016\/02\/13\/my-favorite-brownies\/)\n\n[![A tray of soft and chewy chocolate chip cookies.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20260%20390'%3E%3C\/svg%3E) ![A tray of soft and chewy chocolate chip cookies.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2022\/03\/softandchewy_alexandraskitchen-1-260x390.jpg) Soft and Chewy Chocolate Chip Cookies](https:\/\/alexandracooks.com\/2015\/01\/27\/soft-chewy-chocolate-chip-cookies\/)\n\n![Ali headshot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20375%20375'%3E%3C\/svg%3E)\n\n![Ali headshot.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2022\/03\/ali-375x375.jpg)\n\n## About the Author Alexandra Stafford\nAlexandra (Ali) Stafford is the founder of Alexandra’s Kitchen and the author of two cookbooks: Bread Toast Crumbs and The New York Times bestselling Pizza Night. She lives in Upstate New York with her husband, four children, 3 cats, and 1 dog.\n\n[More About Me](https:\/\/alexandracooks.com\/alexandra-stafford\/)\n\n**Follow me:**\n\n[Cinnamon-Sugar Focaccia: For all of your holiday b ![Cinnamon-Sugar Focaccia: For all of your holiday brunch needs and beyond ⁣🎉🎄🎁🍾✨ ⁣ Friends, truly, when I first saw sweet versions of focaccia circle my social feeds, all I could think was: why?? Isn’t focaccia perfect as it is?⁣ ⁣ Turns out, I was grumpy for no reason. Cinnamon-sugar focaccia is delicious, and it’s much easier to make than cinnamon rolls 🤗 Recipe inspired by @\\_lacebakes\\_ 💗 ⁣ Comment “recipe” to have it sent to your DMs. ⁣ ⁣ https:\/\/alexandracooks.com\/2025\/09\/13\/cinnamon-sugar-focaccia-no-knead-no-fuss\/⁣ ⁣ Also, if you’re looking to make this for Christmas morning, here’s a timeline you could follow: ⁣ ⁣ Monday: Mix the dough and stash in the fridge.⁣ ⁣ Wednesday: Remove the dough and proceed with the recipe through step 8 (after you fold the dough and rotate it 90 degrees), then return it to the fridge in a 2-gallon ziptop bag or covered with plastic wrap. ⁣ ⁣ Thursday: Remove the pan from the fridge one hour before you plan on baking it, then proceed with the recipe. ⁣ ⁣ \\#baking \\#christmas \\#focaccia \\#cinnamonsugar \\#sweet⁣ ⁣](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![Cinnamon-Sugar Focaccia: For all of your holiday brunch needs and beyond ⁣🎉🎄🎁🍾✨ ⁣ Friends, truly, when I first saw sweet versions of focaccia circle my social feeds, all I could think was: why?? Isn’t focaccia perfect as it is?⁣ ⁣ Turns out, I was grumpy for no reason. Cinnamon-sugar focaccia is delicious, and it’s much easier to make than cinnamon rolls 🤗 Recipe inspired by @\\_lacebakes\\_ 💗 ⁣ Comment “recipe” to have it sent to your DMs. ⁣ ⁣ https:\/\/alexandracooks.com\/2025\/09\/13\/cinnamon-sugar-focaccia-no-knead-no-fuss\/⁣ ⁣ Also, if you’re looking to make this for Christmas morning, here’s a timeline you could follow: ⁣ ⁣ Monday: Mix the dough and stash in the fridge.⁣ ⁣ Wednesday: Remove the dough and proceed with the recipe through step 8 (after you fold the dough and rotate it 90 degrees), then return it to the fridge in a 2-gallon ziptop bag or covered with plastic wrap. ⁣ ⁣ Thursday: Remove the pan from the fridge one hour before you plan on baking it, then proceed with the recipe. ⁣ ⁣ \\#baking \\#christmas \\#focaccia \\#cinnamonsugar \\#sweet⁣ ⁣](https:\/\/alexandracooks.com\/wp-content\/uploads\/sb-instagram-feed-images\/602934863_1212339577663122_5109348956395596218_nfull.webp)](https:\/\/www.instagram.com\/reel\/DSfJCy8DlTp\/)\n\n[Low-lift, high-yield = everything we all need righ ![Low-lift, high-yield = everything we all need right now 🎉⁣💯🤗 ⁣ This 4-Ingredient Peppermint Bark was the treat I made most last holiday season for its ease and reward: a ton of delicious, festive, chocolate-peppermint goodness 🍫 ⁣ https:\/\/alexandracooks.com\/2024\/12\/14\/homemade-peppermint-bark-with-peppermint-dust\/⁣ ⁣ Comment “recipe” to have it sent to your DMs 👍 ⁣ Note: Do read the recipe for extra tips, including what type of chocolate I like to use and what to avoid (like white chocolate chips, which will not melt properly!) and other notes on timing: depending on the material of the pan you are using, it may take more than 10 minutes for your dark chocolate layer to set. ⁣ ⁣ As always, let me know if you have any questions ⁣👋 ⁣ \\#chocolate \\#peppermint \\#bark christmas cookies](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![Low-lift, high-yield = everything we all need right now 🎉⁣💯🤗 ⁣ This 4-Ingredient Peppermint Bark was the treat I made most last holiday season for its ease and reward: a ton of delicious, festive, chocolate-peppermint goodness 🍫 ⁣ https:\/\/alexandracooks.com\/2024\/12\/14\/homemade-peppermint-bark-with-peppermint-dust\/⁣ ⁣ Comment “recipe” to have it sent to your DMs 👍 ⁣ Note: Do read the recipe for extra tips, including what type of chocolate I like to use and what to avoid (like white chocolate chips, which will not melt properly!) and other notes on timing: depending on the material of the pan you are using, it may take more than 10 minutes for your dark chocolate layer to set. ⁣ ⁣ As always, let me know if you have any questions ⁣👋 ⁣ \\#chocolate \\#peppermint \\#bark christmas cookies](https:\/\/alexandracooks.com\/wp-content\/uploads\/sb-instagram-feed-images\/587790076_651081958000182_3608007227750656995_nfull.webp)](https:\/\/www.instagram.com\/reel\/DSNFKAjDox1\/)\n\n[Friends! If you make one last cherry tomato recipe ![Friends! If you make one last cherry tomato recipe this summer, may it be this one 🍅🍅🍅🍅 ⁣ This is an old favorite recipe that I recently updated\/simplified. It’s a one-skillet job, and it’s a tasty one — the whole fam loved it. Hope you do, too 💗 ⁣ Comment “recipe” to have it sent straight to your DMs 👇 ⁣ https:\/\/alexandracooks.com\/2017\/08\/11\/one-pan-baked-ziti-miracle\/ \\#summer \\#fall \\#pasta](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![Friends! If you make one last cherry tomato recipe this summer, may it be this one 🍅🍅🍅🍅 ⁣ This is an old favorite recipe that I recently updated\/simplified. It’s a one-skillet job, and it’s a tasty one — the whole fam loved it. Hope you do, too 💗 ⁣ Comment “recipe” to have it sent straight to your DMs 👇 ⁣ https:\/\/alexandracooks.com\/2017\/08\/11\/one-pan-baked-ziti-miracle\/ \\#summer \\#fall \\#pasta](https:\/\/alexandracooks.com\/wp-content\/uploads\/sb-instagram-feed-images\/551793303_1852399028959969_8125410567790165930_nfull.webp)](https:\/\/www.instagram.com\/reel\/DOyPSw_jnzP\/)\n\n[Super simple, super delicious: charred cherry toma ![Super simple, super delicious: charred cherry tomato salsa for all of your taco and late-summer entertaining needs 🍅🧅🌶️🧄 ⁣ Friends, this salsa takes no effort and is so, so delicious. As noted in the video, it is particularly good with sun golds, so if you see them pick them up. Otherwise, any cherry tomato or really any tomato will work — chop up larger tomatoes into small pieces 👍👍 ⁣ Comment “Recipe” to have the recipe sent to your DMs 👇 ⁣ https:\/\/alexandracooks.com\/2025\/05\/17\/easy-charred-cherry-tomato-salsa\/⁣ ⁣ I hope you’ve all had a great summer ☀️⁣ ⁣ \\#summer \\#salsa \\#tomatoes \\#easy](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![Super simple, super delicious: charred cherry tomato salsa for all of your taco and late-summer entertaining needs 🍅🧅🌶️🧄 ⁣ Friends, this salsa takes no effort and is so, so delicious. As noted in the video, it is particularly good with sun golds, so if you see them pick them up. Otherwise, any cherry tomato or really any tomato will work — chop up larger tomatoes into small pieces 👍👍 ⁣ Comment “Recipe” to have the recipe sent to your DMs 👇 ⁣ https:\/\/alexandracooks.com\/2025\/05\/17\/easy-charred-cherry-tomato-salsa\/⁣ ⁣ I hope you’ve all had a great summer ☀️⁣ ⁣ \\#summer \\#salsa \\#tomatoes \\#easy](https:\/\/alexandracooks.com\/wp-content\/uploads\/sb-instagram-feed-images\/541655784_1320983219697961_6689187352725724568_nfull.webp)](https:\/\/www.instagram.com\/reel\/DN-kHK4jvhX\/)\n\n[Friends! Hello. It’s been a million years. Here’s ![Friends! Hello. It’s been a million years. Here’s my latest obsession: an herby, tabbouleh-inspired chickpea salad to make all summer long 🍅🥒🧅🥗 ⁣ Any comment will get the recipe sent to your DMs 🤗 ⁣ I hope all is well ⁣👋💕 ⁣ \\#chickpea \\#salad \\#summer](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![Friends! Hello. It’s been a million years. Here’s my latest obsession: an herby, tabbouleh-inspired chickpea salad to make all summer long 🍅🥒🧅🥗 ⁣ Any comment will get the recipe sent to your DMs 🤗 ⁣ I hope all is well ⁣👋💕 ⁣ \\#chickpea \\#salad \\#summer](https:\/\/alexandracooks.com\/wp-content\/uploads\/sb-instagram-feed-images\/506361101_1122903339876902_3280865315416056636_nfull.webp)](https:\/\/www.instagram.com\/reel\/DK4SzZpu6ZE\/)\n\n[One-Bowl Orange-Ricotta Pound Cake: a long-time fa ![One-Bowl Orange-Ricotta Pound Cake: a long-time favorite, perfect for all of your entertaining needs ⁣🍊🍊🎉🎉 ⁣ Hadn’t made this one in ages and forgot how good it is — it is so incredibly moist thanks to both olive oil and ricotta, and the flavor of the orange permeates every bite 👍👍 ⁣ Any comment below will get the recipe send to your DMs 🤗 ⁣ I’ve linked to both the loaf pan and the instant read thermometer (very reasonably priced) in the recipe ⁣🎉 ⁣ \\#onebowl \\#orange \\#ricotta \\#poundcake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![One-Bowl Orange-Ricotta Pound Cake: a long-time favorite, perfect for all of your entertaining needs ⁣🍊🍊🎉🎉 ⁣ Hadn’t made this one in ages and forgot how good it is — it is so incredibly moist thanks to both olive oil and ricotta, and the flavor of the orange permeates every bite 👍👍 ⁣ Any comment below will get the recipe send to your DMs 🤗 ⁣ I’ve linked to both the loaf pan and the instant read thermometer (very reasonably priced) in the recipe ⁣🎉 ⁣ \\#onebowl \\#orange \\#ricotta \\#poundcake](https:\/\/alexandracooks.com\/wp-content\/uploads\/sb-instagram-feed-images\/488484541_1883678465739123_3956655164441997923_nfull.webp)](https:\/\/www.instagram.com\/reel\/DIEJyTsOExm\/)\n\n[Follow on Instagram](https:\/\/www.instagram.com\/alexandracooks\/)\n\n## Popular bread recipes\n- [Focaccia bread](https:\/\/alexandracooks.com\/2018\/03\/02\/overnight-refrigerator-focaccia-best-focaccia\/)\n- [Sourdough bread](https:\/\/alexandracooks.com\/2017\/10\/24\/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking\/)\n- [Peasant bread](https:\/\/alexandracooks.com\/2012\/11\/07\/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make\/)\n- [Sourdough focaccia bread](https:\/\/alexandracooks.com\/2019\/03\/22\/simple-sourdough-focaccia-a-beginners-guide\/)\n- [Ciabatta bread](https:\/\/alexandracooks.com\/2021\/06\/26\/how-to-make-ciabatta-bread\/)\n- [Rye bread](https:\/\/alexandracooks.com\/2023\/04\/15\/simple-no-knead-rye-bread\/)\n- [Pita bread](https:\/\/alexandracooks.com\/2020\/06\/25\/easy-homemade-pita-bread-recipe\/)\n- [Banana bread](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/)\n- [Lemon blueberry quick bread](https:\/\/alexandracooks.com\/2023\/06\/17\/one-bowl-lemon-blueberry-quick-bread\/)\n\n## Sourdough recipes + tips\n- [How to feed a sourdough starter](https:\/\/alexandracooks.com\/2019\/11\/07\/how-to-activate-feed-and-maintain-a-sourdough-starter\/)\n- [How to build a sourdough starter from scratch](https:\/\/alexandracooks.com\/2023\/09\/10\/how-to-build-a-sourdough-starter-from-scratch\/)\n- [Why is my sourdough so sticky?](https:\/\/alexandracooks.com\/2020\/08\/28\/why-is-my-sourdough-so-sticky-plus-fixes-to-4-common-sourdough-mistakes-and-faqs\/)\n- [Sourdough sandwich bread](https:\/\/alexandracooks.com\/2019\/04\/17\/easy-sourdough-sandwich-or-toasting-bread\/)\n- [Sourdough flour tortillas](https:\/\/alexandracooks.com\/2020\/10\/03\/sourdough-flour-tortillas-made-with-discard-or-not\/)\n- [Sourdough discard crackers](https:\/\/alexandracooks.com\/2022\/09\/11\/easy-sourdough-discard-crackers-5-ingredients\/)\n- [Simple sourdough ciabatta bread](https:\/\/alexandracooks.com\/2021\/04\/25\/simple-sourdough-ciabatta-bread\/)\n- [Sourdough bread (whole wheat-ish)](https:\/\/alexandracooks.com\/2019\/11\/07\/easy-whole-wheat-ish-sourdough-bread\/)\n\n## Pizza recipes\n- [Homemade pizza dough](https:\/\/alexandracooks.com\/2019\/01\/31\/homemade-pizza-dough-recipe\/)\n- [Sourdough pizza crust](https:\/\/alexandracooks.com\/2020\/05\/01\/simple-sourdough-pizza-a-step-by-step-guide\/)\n- [Detroit-style pizza](https:\/\/alexandracooks.com\/2021\/08\/13\/detroit-style-pizza-two-ways-yeast-and-sourdough\/)\n- [Sicilian-style pizza](https:\/\/alexandracooks.com\/2022\/03\/20\/homemade-sicilian-style-pizza\/)\n- [Homemade tomato sauce](https:\/\/alexandracooks.com\/2021\/06\/15\/quick-homemade-tomato-sauce-canned-tomatoes\/)\n- [Basil pesto recipe](https:\/\/alexandracooks.com\/2018\/08\/01\/large-batch-basil-pesto\/)\n- [Homemade ricotta cheese](https:\/\/alexandracooks.com\/2019\/01\/13\/how-to-make-ricotta-from-scratch\/)\n\n## Seasonal staples\n- [Greek salad dressing](https:\/\/alexandracooks.com\/2023\/05\/27\/5-ingredient-greek-salad-dressing-recipe\/)\n- [Lemon blueberry muffins](https:\/\/alexandracooks.com\/2009\/03\/20\/lemon-blueberry-muffins\/)\n- [Zucchini bread](https:\/\/alexandracooks.com\/2007\/07\/19\/zucchini-bread\/)\n- [Lemon blueberry dutch baby](https:\/\/alexandracooks.com\/2023\/04\/22\/lemon-blueberry-dutch-baby\/)\n- [Blueberry breakfast cake](https:\/\/alexandracooks.com\/2011\/06\/29\/buttermilk-blueberry-breakfast-cake\/)\n- [Shortbread recipe](https:\/\/alexandracooks.com\/2021\/12\/18\/simple-classic-shortbread-a-ted-lasso-biscuit-box-for-gifting\/)\n- [Baked ham](https:\/\/alexandracooks.com\/2021\/03\/26\/simple-baked-ham-with-brown-sugar-glaze\/)\n- [Rum balls recipe](https:\/\/alexandracooks.com\/2011\/12\/23\/rum-balls-so-easy-so-pretty-so-delicious\/)\n- [Hot cross buns](https:\/\/alexandracooks.com\/2015\/04\/02\/overnight-hot-cross-buns\/)\n\n- [^ Back to Top](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/)\n- [Home](https:\/\/alexandracooks.com\/)\n- [About](https:\/\/alexandracooks.com\/about\/)\n- [Privacy Policy](https:\/\/alexandracooks.com\/updated-privacy-policy\/)\n- [Accessibility Policy](https:\/\/alexandracooks.com\/accessibility-policy\/)\n\n[![Alexandra's Kitchen Logo](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2068%2068'%3E%3C\/svg%3E)![Alexandra's Kitchen Logo](https:\/\/alexandracooks.com\/wp-content\/themes\/alexandracooks2025\/images\/favicon.png)](https:\/\/alexandracooks.com\/ \"Alexandra's Kitchen\")\n\n©2026 Alexandra's Kitchen.   \n*Design by [Purr](https:\/\/www.purrdesign.com\/)* \\| *Support by [Foodie Digital](https:\/\/foodiedigital.com\/).*\n\n![An overhead shot of a loaf of the best banana bread, freshly baked.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/03\/bananabreadnew3-150x150.jpg)\n\n![Just baked banana bread.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/03\/bananabread4-240x320.jpg)\n\n![Just baked banana bread.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/03\/masterpsddocument.psd-240x320.jpg)","attrs_readable_markdown":"*This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it\\!*\n\n![Just baked banana bread still in loaf pans.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/justbaked4_alexandraskitchen.jpg)\n\nIt likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters.\n\nWhen I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping.\n\nWhen I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.\n\nI was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of [biscotti](https:\/\/alexandracooks.com\/2007\/05\/10\/biscotti-and-homemade-chai\/), often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike.\n\nAs I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it\\!\n\nPS: [**Favorite Pumpkin Bread**](https:\/\/alexandracooks.com\/2011\/10\/13\/pumpkin-bread\/)\n\n## How to Make the BEST Banana Bread, Step by Step\nFirst, gather your ingredients:\n\n![Ingredients for making banana bread.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/ingredients_alexandraskitchen.jpg)\n\n**Note:** You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off.\n\n![Frozen bananas and recipe card](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/03\/bananas.jpg)\n\nYou need about a quart of ripe bananas (roughly 6 to 8).\n\n![A quart of mashed bananas.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/bananasinquartcontainer_alexandraskitchen.jpg)\n\nIn a stand mixer, this batter comes together in just about 10 minutes.\n\n![Just-mixed banana bread batter.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/batterinbowl_alexandraskitchen.jpg)\n\nDivide the batter between two well-buttered loaf pans. I love these [Chicago Metallic](https:\/\/www.amazon.com\/gp\/product\/B003YKGQYW\/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=alexandrask06-20&creative=9325&linkCode=as2&creativeASIN=B003YKGQYW&linkId=5944139c722ed188622a9273e5fb76ad) 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans.\n\n![Two loaf pans with banana bread batter inside.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/batterinpans_alexandraskitchen.jpg)\n\nBake the banana bread for roughly one hour @ 350ºF.\n\n![Just baked banana bread still in loaf pans.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/justbaked5_alexandraskitchen.jpg)\n\nLet cool briefly, then transfer the loaves to a rack to finish cooling.\n\n![Just-baked banana bread on a cooling rack.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/justbakedbananabread3_alexandraskitchen.jpg)\n\n![Two fresh loaves of moist banana bread on a wooden cutting board](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/03\/bananabread3_a-1.jpg)\n\nIt is so moist and delicious. Truly the best\\!\n\n![Slied banana bread on a board.](https:\/\/alexandracooks.com\/wp-content\/uploads\/2020\/09\/slicedbananabread_alexandraskitchen.jpg)\n\n![Close-up of sliced, moist banana bread on cutting board](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/07\/bananabread5_a.jpg)\n\n![Close-up side view of two slices of moist banana bread on a cutting board](https:\/\/alexandracooks.com\/wp-content\/uploads\/2012\/07\/bananabread6_a.jpg)\n\n[Print](https:\/\/alexandracooks.com\/2012\/03\/08\/mrs-myers-banana-bread\/print\/51322\/)\n\n### Description\n*This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it\\!*\n\n**Notes:**\n\n**Overripe bananas freeze beautifully** — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.\n\n**To freeze the baked banana bread****,** be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.\n\n**To make homemade buttermilk:** Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1\/2-cup line. Let it stand for five minutes.\n\n**Loaf Pans:** I love this **[Chicago Metallic](https:\/\/www.amazon.com\/gp\/product\/B003YKGQYW\/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=alexandrask06-20&creative=9325&linkCode=as2&creativeASIN=B003YKGQYW&linkId=5944139c722ed188622a9273e5fb76ad) 8.5 x 4.5 – inch loaf pan** for this recipe. You need two pans for this recipe.\n\n**Flour:** unbleached, all-purpose is best\n\n**Eggs:** I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice.\n***\n- 2 cups (424 g) sugar\n- 1 cup (226 g) butter, softened\n- 3 cups (384 g) sifted flour (or not … I never sift)\n- 1 tsp. baking soda\n- 1 tsp. table salt or 1\\.5 teaspoons kosher salt\n- 4 to 5 eggs, see notes above\n- 2 tsp. vanilla extract\n- 1 cup nuts, optional (I never add nuts)\n- 1\/2 cup buttermilk\n- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)\n***\n1. Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)\n2. In a stand mixer, cream butter and sugar until light and fluffy.\n3. Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.\n4. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.\n5. Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.\n6. Remove from oven and turn loaves out onto cooling rack immediately. Let cool.\n\n- Prep Time: 10 minutes\n- Cook Time: 1 hours\n- Category: Quick Bread\n- Method: Oven\n- Cuisine: American","meta_canonical":null}

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Boilerpipe Text	This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it! It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters. When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping. When I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold. I was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of biscotti , often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike. As I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it! PS: Favorite Pumpkin Bread How to Make the BEST Banana Bread, Step by Step First, gather your ingredients: Note: You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off. You need about a quart of ripe bananas (roughly 6 to 8). In a stand mixer, this batter comes together in just about 10 minutes. Divide the batter between two well-buttered loaf pans. I love these Chicago Metallic 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans. Bake the banana bread for roughly one hour @ 350ºF. Let cool briefly, then transfer the loaves to a rack to finish cooling. It is so moist and delicious. Truly the best! Print Description This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it! Notes: Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully. To freeze the baked banana bread , be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature. To make homemade buttermilk: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let it stand for five minutes. Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe. Flour: unbleached, all-purpose is best Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice. 2 cups ( 424 g ) sugar 1 cup ( 226 g ) butter, softened 3 cups ( 384 g ) sifted flour (or not … I never sift) 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 (I never add nuts) 1/2 cup buttermilk 1 quart mashed bananas, about 6 to 8 (ripe to overripe) Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.) In a stand mixer, cream butter and sugar until light and fluffy. Meanwhile, 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 bananas. Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour. Remove from oven and turn loaves out onto cooling rack immediately. Let cool. Prep Time: 10 minutes Cook Time: 1 hours Category: Quick Bread Method: Oven Cuisine: American
Markdown	[Skip to Main Content](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#content) Pizza Night is Here ![🍕](https://s.w.org/images/core/emoji/17.0.2/svg/1f355.svg) → [Order Today](https://alexandracooks.com/pizza-night/) [![Alexandra's Kitchen](https://alexandracooks.com/wp-content/themes/alexandracooks2025/mobile-header/logo@2x.png) ![Alexandra's Kitchen](https://alexandracooks.com/wp-content/themes/alexandracooks2025/mobile-header/logo.png)](https://alexandracooks.com/) - [About](https://alexandracooks.com/about/) - [All Recipes](https://alexandracooks.com/recipe-search/) - [Recipes by Type](https://alexandracooks.com/category/recipe/) - [Bread Recipes](https://alexandracooks.com/category/recipe/bread/) - [Breakfast](https://alexandracooks.com/category/recipe/breakfast/) - [Lunch](https://alexandracooks.com/category/recipe/lunch/) - [Dinner Recipes](https://alexandracooks.com/category/recipe/dinner/) - [Pizza Recipes](https://alexandracooks.com/category/recipe/dinner/pizza/) - 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[Start Here](https://alexandracooks.com/getting-started-guide/) [Home](https://alexandracooks.com/) » [Recipe Type](https://alexandracooks.com/category/recipe/) » [Bread Recipes](https://alexandracooks.com/category/recipe/bread/) » [Quick Breads](https://alexandracooks.com/category/recipe/bread/quick-breads/) » Mrs. Myers’s Sweet and Moist Banana Bread (AKA The BEST Banana Bread Ever) # Mrs. Myers’s Sweet and Moist Banana Bread (AKA The BEST Banana Bread Ever) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2038%2038'%3E%3C/svg%3E) ![](https://alexandracooks.com/wp-content/uploads/2022/03/ali-48x48.jpg) By [Alexandra Stafford](https://alexandracooks.com/alexandra-stafford/ "Visit Alexandra Stafford’s website") — Last Updated: 01/22/2026 [Jump To Recipe](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#tasty-recipes-51322) [5 from 285 reviews](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#respond) This post may contain affiliate links. Please read my [disclosure policy](https://alexandracooks.com/updated-privacy-policy/). This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it\! ![Just baked banana bread still in loaf pans.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201020'%3E%3C/svg%3E) ![Just baked banana bread still in loaf pans.](https://alexandracooks.com/wp-content/uploads/2020/09/justbaked4_alexandraskitchen.jpg) It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters. When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping. When I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold. I was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of [biscotti](https://alexandracooks.com/2007/05/10/biscotti-and-homemade-chai/), often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike. As I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it\! PS: [Favorite Pumpkin Bread](https://alexandracooks.com/2011/10/13/pumpkin-bread/) ## How to Make the BEST Banana Bread, Step by Step First, gather your ingredients: ![Ingredients for making banana bread.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%20453'%3E%3C/svg%3E) ![Ingredients for making banana bread.](https://alexandracooks.com/wp-content/uploads/2020/09/ingredients_alexandraskitchen.jpg) Note: You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off. ![Frozen bananas and recipe card](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20550%20367'%3E%3C/svg%3E) ![Frozen bananas and recipe card](https://alexandracooks.com/wp-content/uploads/2012/03/bananas.jpg) You need about a quart of ripe bananas (roughly 6 to 8). ![A quart of mashed bananas.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%20453'%3E%3C/svg%3E) ![A quart of mashed bananas.](https://alexandracooks.com/wp-content/uploads/2020/09/bananasinquartcontainer_alexandraskitchen.jpg) In a stand mixer, this batter comes together in just about 10 minutes. ![Just-mixed banana bread batter.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%20453'%3E%3C/svg%3E) ![Just-mixed banana bread batter.](https://alexandracooks.com/wp-content/uploads/2020/09/batterinbowl_alexandraskitchen.jpg) Divide the batter between two well-buttered loaf pans. I love these [Chicago Metallic](https://www.amazon.com/gp/product/B003YKGQYW/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=alexandrask06-20&creative=9325&linkCode=as2&creativeASIN=B003YKGQYW&linkId=5944139c722ed188622a9273e5fb76ad) 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans. ![Two loaf pans with banana bread batter inside.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%20453'%3E%3C/svg%3E) ![Two loaf pans with banana bread batter inside.](https://alexandracooks.com/wp-content/uploads/2020/09/batterinpans_alexandraskitchen.jpg) Bake the banana bread for roughly one hour @ 350ºF. ![Just baked banana bread still in loaf pans.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201020'%3E%3C/svg%3E) ![Just baked banana bread still in loaf pans.](https://alexandracooks.com/wp-content/uploads/2020/09/justbaked5_alexandraskitchen.jpg) Let cool briefly, then transfer the loaves to a rack to finish cooling. ![Just-baked banana bread on a cooling rack.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201020'%3E%3C/svg%3E) ![Just-baked banana bread on a cooling rack.](https://alexandracooks.com/wp-content/uploads/2020/09/justbakedbananabread3_alexandraskitchen.jpg) ![Two fresh loaves of moist banana bread on a wooden cutting board](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E) ![Two fresh loaves of moist banana bread on a wooden cutting board](https://alexandracooks.com/wp-content/uploads/2012/03/bananabread3_a-1.jpg) It is so moist and delicious. Truly the best\! ![Slied banana bread on a board.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201020'%3E%3C/svg%3E) ![Slied banana bread on a board.](https://alexandracooks.com/wp-content/uploads/2020/09/slicedbananabread_alexandraskitchen.jpg) ![Close-up of sliced, moist banana bread on cutting board](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20550%20825'%3E%3C/svg%3E) ![Close-up of sliced, moist banana bread on cutting board](https://alexandracooks.com/wp-content/uploads/2012/07/bananabread5_a.jpg) ![Close-up side view of two slices of moist banana bread on a cutting board](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20550%20612'%3E%3C/svg%3E) ![Close-up side view of two slices of moist banana bread on a cutting board](https://alexandracooks.com/wp-content/uploads/2012/07/bananabread6_a.jpg) [Print](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/print/51322/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20550%20600'%3E%3C/svg%3E) ![](https://alexandracooks.com/wp-content/uploads/2012/03/bananabread3_a-1-550x600.jpg) ## Mrs. Myers’s Sweet and Moist Banana Bread (AKA The BEST Banana Bread) *** 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 285 reviews - Author: [Alexandra Stafford](https://alexandracooks.com/alexandra-stafford/) - Total Time: 1 hours 10 minutes - Yield: 2 loaves 1x [Print Recipe](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/print/51322/) [Save Recipe Recipe Saved]() ### Description This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it\! Notes: Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully. To freeze the baked banana bread, be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature. To make homemade buttermilk: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let it stand for five minutes. Loaf Pans: I love this [Chicago Metallic](https://www.amazon.com/gp/product/B003YKGQYW/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=alexandrask06-20&creative=9325&linkCode=as2&creativeASIN=B003YKGQYW&linkId=5944139c722ed188622a9273e5fb76ad) 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe. Flour: unbleached, all-purpose is best Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice. * ### Ingredients - 2 cups (424 g) sugar - 1 cup (226 g) butter, softened - 3 cups (384 g) sifted flour (or not … I never sift) - 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 (I never add nuts) - 1/2 cup buttermilk - 1 quart mashed bananas, about 6 to 8 (ripe to overripe) * ### Instructions 1. Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.) 2. In a stand mixer, cream butter and sugar until light and fluffy. 3. Meanwhile, in a separate bowl, whisk together flour, baking soda and salt. 4. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas. 5. Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour. 6. Remove from oven and turn loaves out onto cooling rack immediately. Let cool. - Prep Time: 10 minutes - Cook Time: 1 hours - Category: Quick Bread - Method: Oven - Cuisine: American ### Did you make this recipe? Tag [@alexandracooks](https://www.instagram.com/alexandracooks) on Instagram and hashtag it [\#alexandracooks](https://www.instagram.com/explore/tags/alexandracooks) This post may contain affiliate links. Please read my [disclosure policy](https://alexandracooks.com/updated-privacy-policy/). 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Sierra — February 20, 2026 @ 9:10 pm [Reply](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#comment-1004342) Oh man this banana bread will blow you away. I made a batch maybe 6 months ago and went looking for the recipe a few months later but couldn’t for the life of me find this double loaf recipe and I completely abandoned the project because this is the one I wanted. Google thankfully didn’t gate keep the recipe today and I’m printing it so I never lose it again. Thank you!!\! - [Alexandra Stafford](https://alexandracooks.com/alexandra-stafford/) — February 23, 2026 @ 9:23 am [Reply](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#comment-1004439) Great to hear, Sierra! Thanks so much for writing and sharing this 🙂 2. Michelle — February 21, 2026 @ 4:14 pm [Reply](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#comment-1004368) Made this a few days ago and wow! Delicious banana bread! I halved the recipe, used half granulated sugar and light brown sugar, and added a few tablespoons of leftover browned butter. Making the full recipe again this weekend\! - [Alexandra Stafford](https://alexandracooks.com/alexandra-stafford/) — February 23, 2026 @ 12:02 pm [Reply](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#comment-1004455) Great to hear, Michelle! Thanks so much for writing and sharing your notes. Hope you love the full recipe just as much 🙂 3. Kerry R — March 20, 2026 @ 1:00 pm [Reply](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#comment-1005650) My go to receipe for banana bread! I never add nuts and it turns out amazing every time!! I sub brown sugar sometimes when that’s all I have and will add some cinnamon to the flour for a little extra flavor. - [Alexandra Stafford](https://alexandracooks.com/alexandra-stafford/) — March 21, 2026 @ 8:36 am [Reply](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#comment-1005696) Great to hear, Kerry! Thanks so much for writing and sharing your notes. Brown sugar + cinnamon sounds lovely 🙂 4. Darby Davis — March 25, 2026 @ 1:20 pm [Reply](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#comment-1005891) I found my new go to banana bread recipe!\! - [Alexandra Stafford](https://alexandracooks.com/alexandra-stafford/) — March 27, 2026 @ 10:23 am [Reply](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#comment-1005949) Great to hear, Darby! Thanks for writing 🙂 5. Rachel — March 28, 2026 @ 6:36 am [Reply](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#comment-1005984) This is my family’s favorite! My 5 year old raves about it every time I make it. I’ve started baking it in mini Bundt pans and they turn out perfect\! - [Alexandra Stafford](https://alexandracooks.com/alexandra-stafford/) — March 30, 2026 @ 1:26 pm [Reply](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/#comment-1006070) Love this idea! Thanks so much for writing and sharing it 🙂 More Comments: [« Previous](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/comment-page-16/?utm_source=email&utm_medium=nurture&utm_campaign=11#comments) [1](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/comment-page-1/?utm_source=email&utm_medium=nurture&utm_campaign=11#comments) … [15](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/comment-page-15/?utm_source=email&utm_medium=nurture&utm_campaign=11#comments) [16](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/comment-page-16/?utm_source=email&utm_medium=nurture&utm_campaign=11#comments) 17 ## Reader Favorites [![Just-baked rosemary focaccia.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20260%20390'%3E%3C/svg%3E) ![Just-baked rosemary focaccia.](https://alexandracooks.com/wp-content/uploads/2021/09/rosemaryfocacciawhole_alexandraskitchen-260x390.jpg) Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe](https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/) [![Just baked margherita pizza.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20260%20390'%3E%3C/svg%3E) ![Just baked margherita pizza.](https://alexandracooks.com/wp-content/uploads/2019/01/bakedpizza-260x390.jpg) Simple, 4-Ingredient Homemade Pizza Dough](https://alexandracooks.com/2019/01/31/homemade-pizza-dough-recipe/) [![A halved loaf of sourdough bread.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20260%20390'%3E%3C/svg%3E) ![A halved loaf of sourdough bread.](https://alexandracooks.com/wp-content/uploads/2021/01/halvedsourdough2-260x390.jpg) Homemade Sourdough Bread, Step by Step](https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/) [![A bowl over overnight chia oats and berries.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20260%20390'%3E%3C/svg%3E) ![A bowl over overnight chia oats and berries.](https://alexandracooks.com/wp-content/uploads/2022/03/bowlofchiapudding_alexandraskitchen-260x390.jpg) Overnight Chia Oats (Gluten-free, Dairy Free)](https://alexandracooks.com/2023/10/01/overnight-chia-oats-gluten-free-dairy-free/) [![Two fresh loaves of peasant bread on a cooling rack, and the pyrex bowls they were baked in.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20260%20390'%3E%3C/svg%3E) ![Two fresh loaves of peasant bread on a cooling rack, and the pyrex bowls they were baked in.](https://alexandracooks.com/wp-content/uploads/2012/11/9568723041_836578f0e2_o1-1-260x390.jpg) My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make](https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/) [![An overhead shot of a dozen blueberry muffins on a cooling rack.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20260%20390'%3E%3C/svg%3E) ![An overhead shot of a dozen blueberry muffins on a cooling rack.](https://alexandracooks.com/wp-content/uploads/2020/03/muffinscooling_alexandraskitchen-260x390.jpg) The Best Lemon-Blueberry Muffins](https://alexandracooks.com/2009/03/20/lemon-blueberry-muffins/) [![An up close photo of cut brownies on a board.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20260%20390'%3E%3C/svg%3E) ![An up close photo of cut brownies on a board.](https://alexandracooks.com/wp-content/uploads/2022/03/cutbrowniesupclose_alexandraskitchen-260x390.jpg) Best-Ever Fudgy (Shiny-Topped!) 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She lives in Upstate New York with her husband, four children, 3 cats, and 1 dog. [More About Me](https://alexandracooks.com/alexandra-stafford/) Follow me: [Cinnamon-Sugar Focaccia: For all of your holiday b ![Cinnamon-Sugar Focaccia: For all of your holiday brunch needs and beyond ⁣🎉🎄🎁🍾✨ ⁣ Friends, truly, when I first saw sweet versions of focaccia circle my social feeds, all I could think was: why?? Isn’t focaccia perfect as it is?⁣ ⁣ Turns out, I was grumpy for no reason. Cinnamon-sugar focaccia is delicious, and it’s much easier to make than cinnamon rolls 🤗 Recipe inspired by @\_lacebakes\_ 💗 ⁣ Comment “recipe” to have it sent to your DMs. ⁣ ⁣ https://alexandracooks.com/2025/09/13/cinnamon-sugar-focaccia-no-knead-no-fuss/⁣ ⁣ Also, if you’re looking to make this for Christmas morning, here’s a timeline you could follow: ⁣ ⁣ Monday: Mix the dough and stash in the fridge.⁣ ⁣ Wednesday: Remove the dough and proceed with the recipe through step 8 (after you fold the dough and rotate it 90 degrees), then return it to the fridge in a 2-gallon ziptop bag or covered with plastic wrap. ⁣ ⁣ Thursday: Remove the pan from the fridge one hour before you plan on baking it, then proceed with the recipe. ⁣ ⁣ \#baking \#christmas \#focaccia \#cinnamonsugar \#sweet⁣ ⁣](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![Cinnamon-Sugar Focaccia: For all of your holiday brunch needs and beyond ⁣🎉🎄🎁🍾✨ ⁣ Friends, truly, when I first saw sweet versions of focaccia circle my social feeds, all I could think was: why?? Isn’t focaccia perfect as it is?⁣ ⁣ Turns out, I was grumpy for no reason. Cinnamon-sugar focaccia is delicious, and it’s much easier to make than cinnamon rolls 🤗 Recipe inspired by @\_lacebakes\_ 💗 ⁣ Comment “recipe” to have it sent to your DMs. ⁣ ⁣ https://alexandracooks.com/2025/09/13/cinnamon-sugar-focaccia-no-knead-no-fuss/⁣ ⁣ Also, if you’re looking to make this for Christmas morning, here’s a timeline you could follow: ⁣ ⁣ Monday: Mix the dough and stash in the fridge.⁣ ⁣ Wednesday: Remove the dough and proceed with the recipe through step 8 (after you fold the dough and rotate it 90 degrees), then return it to the fridge in a 2-gallon ziptop bag or covered with plastic wrap. ⁣ ⁣ Thursday: Remove the pan from the fridge one hour before you plan on baking it, then proceed with the recipe. ⁣ ⁣ \#baking \#christmas \#focaccia \#cinnamonsugar \#sweet⁣ ⁣](https://alexandracooks.com/wp-content/uploads/sb-instagram-feed-images/602934863_1212339577663122_5109348956395596218_nfull.webp)](https://www.instagram.com/reel/DSfJCy8DlTp/) [Low-lift, high-yield = everything we all need righ ![Low-lift, high-yield = everything we all need right now 🎉⁣💯🤗 ⁣ This 4-Ingredient Peppermint Bark was the treat I made most last holiday season for its ease and reward: a ton of delicious, festive, chocolate-peppermint goodness 🍫 ⁣ https://alexandracooks.com/2024/12/14/homemade-peppermint-bark-with-peppermint-dust/⁣ ⁣ Comment “recipe” to have it sent to your DMs 👍 ⁣ Note: Do read the recipe for extra tips, including what type of chocolate I like to use and what to avoid (like white chocolate chips, which will not melt properly!) and other notes on timing: depending on the material of the pan you are using, it may take more than 10 minutes for your dark chocolate layer to set. ⁣ ⁣ As always, let me know if you have any questions ⁣👋 ⁣ \#chocolate \#peppermint \#bark christmas cookies](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![Low-lift, high-yield = everything we all need right now 🎉⁣💯🤗 ⁣ This 4-Ingredient Peppermint Bark was the treat I made most last holiday season for its ease and reward: a ton of delicious, festive, chocolate-peppermint goodness 🍫 ⁣ https://alexandracooks.com/2024/12/14/homemade-peppermint-bark-with-peppermint-dust/⁣ ⁣ Comment “recipe” to have it sent to your DMs 👍 ⁣ Note: Do read the recipe for extra tips, including what type of chocolate I like to use and what to avoid (like white chocolate chips, which will not melt properly!) and other notes on timing: depending on the material of the pan you are using, it may take more than 10 minutes for your dark chocolate layer to set. ⁣ ⁣ As always, let me know if you have any questions ⁣👋 ⁣ \#chocolate \#peppermint \#bark christmas cookies](https://alexandracooks.com/wp-content/uploads/sb-instagram-feed-images/587790076_651081958000182_3608007227750656995_nfull.webp)](https://www.instagram.com/reel/DSNFKAjDox1/) [Friends! If you make one last cherry tomato recipe ![Friends! If you make one last cherry tomato recipe this summer, may it be this one 🍅🍅🍅🍅 ⁣ This is an old favorite recipe that I recently updated/simplified. It’s a one-skillet job, and it’s a tasty one — the whole fam loved it. Hope you do, too 💗 ⁣ Comment “recipe” to have it sent straight to your DMs 👇 ⁣ https://alexandracooks.com/2017/08/11/one-pan-baked-ziti-miracle/ \#summer \#fall \#pasta](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![Friends! If you make one last cherry tomato recipe this summer, may it be this one 🍅🍅🍅🍅 ⁣ This is an old favorite recipe that I recently updated/simplified. It’s a one-skillet job, and it’s a tasty one — the whole fam loved it. Hope you do, too 💗 ⁣ Comment “recipe” to have it sent straight to your DMs 👇 ⁣ https://alexandracooks.com/2017/08/11/one-pan-baked-ziti-miracle/ \#summer \#fall \#pasta](https://alexandracooks.com/wp-content/uploads/sb-instagram-feed-images/551793303_1852399028959969_8125410567790165930_nfull.webp)](https://www.instagram.com/reel/DOyPSw_jnzP/) [Super simple, super delicious: charred cherry toma ![Super simple, super delicious: charred cherry tomato salsa for all of your taco and late-summer entertaining needs 🍅🧅🌶️🧄 ⁣ Friends, this salsa takes no effort and is so, so delicious. As noted in the video, it is particularly good with sun golds, so if you see them pick them up. Otherwise, any cherry tomato or really any tomato will work — chop up larger tomatoes into small pieces 👍👍 ⁣ Comment “Recipe” to have the recipe sent to your DMs 👇 ⁣ https://alexandracooks.com/2025/05/17/easy-charred-cherry-tomato-salsa/⁣ ⁣ I hope you’ve all had a great summer ☀️⁣ ⁣ \#summer \#salsa \#tomatoes \#easy](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![Super simple, super delicious: charred cherry tomato salsa for all of your taco and late-summer entertaining needs 🍅🧅🌶️🧄 ⁣ Friends, this salsa takes no effort and is so, so delicious. As noted in the video, it is particularly good with sun golds, so if you see them pick them up. Otherwise, any cherry tomato or really any tomato will work — chop up larger tomatoes into small pieces 👍👍 ⁣ Comment “Recipe” to have the recipe sent to your DMs 👇 ⁣ https://alexandracooks.com/2025/05/17/easy-charred-cherry-tomato-salsa/⁣ ⁣ I hope you’ve all had a great summer ☀️⁣ ⁣ \#summer \#salsa \#tomatoes \#easy](https://alexandracooks.com/wp-content/uploads/sb-instagram-feed-images/541655784_1320983219697961_6689187352725724568_nfull.webp)](https://www.instagram.com/reel/DN-kHK4jvhX/) [Friends! Hello. It’s been a million years. Here’s ![Friends! Hello. It’s been a million years. Here’s my latest obsession: an herby, tabbouleh-inspired chickpea salad to make all summer long 🍅🥒🧅🥗 ⁣ Any comment will get the recipe sent to your DMs 🤗 ⁣ I hope all is well ⁣👋💕 ⁣ \#chickpea \#salad \#summer](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![Friends! Hello. It’s been a million years. Here’s my latest obsession: an herby, tabbouleh-inspired chickpea salad to make all summer long 🍅🥒🧅🥗 ⁣ Any comment will get the recipe sent to your DMs 🤗 ⁣ I hope all is well ⁣👋💕 ⁣ \#chickpea \#salad \#summer](https://alexandracooks.com/wp-content/uploads/sb-instagram-feed-images/506361101_1122903339876902_3280865315416056636_nfull.webp)](https://www.instagram.com/reel/DK4SzZpu6ZE/) [One-Bowl Orange-Ricotta Pound Cake: a long-time fa ![One-Bowl Orange-Ricotta Pound Cake: a long-time favorite, perfect for all of your entertaining needs ⁣🍊🍊🎉🎉 ⁣ Hadn’t made this one in ages and forgot how good it is — it is so incredibly moist thanks to both olive oil and ricotta, and the flavor of the orange permeates every bite 👍👍 ⁣ Any comment below will get the recipe send to your DMs 🤗 ⁣ I’ve linked to both the loaf pan and the instant read thermometer (very reasonably priced) in the recipe ⁣🎉 ⁣ \#onebowl \#orange \#ricotta \#poundcake](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![One-Bowl Orange-Ricotta Pound Cake: a long-time favorite, perfect for all of your entertaining needs ⁣🍊🍊🎉🎉 ⁣ Hadn’t made this one in ages and forgot how good it is — it is so incredibly moist thanks to both olive oil and ricotta, and the flavor of the orange permeates every bite 👍👍 ⁣ Any comment below will get the recipe send to your DMs 🤗 ⁣ I’ve linked to both the loaf pan and the instant read thermometer (very reasonably priced) in the recipe ⁣🎉 ⁣ \#onebowl \#orange \#ricotta \#poundcake](https://alexandracooks.com/wp-content/uploads/sb-instagram-feed-images/488484541_1883678465739123_3956655164441997923_nfull.webp)](https://www.instagram.com/reel/DIEJyTsOExm/) [Follow on Instagram](https://www.instagram.com/alexandracooks/) ## Popular bread recipes - [Focaccia bread](https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/) - [Sourdough bread](https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/) - [Peasant bread](https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/) - [Sourdough focaccia bread](https://alexandracooks.com/2019/03/22/simple-sourdough-focaccia-a-beginners-guide/) - [Ciabatta bread](https://alexandracooks.com/2021/06/26/how-to-make-ciabatta-bread/) - [Rye bread](https://alexandracooks.com/2023/04/15/simple-no-knead-rye-bread/) - [Pita bread](https://alexandracooks.com/2020/06/25/easy-homemade-pita-bread-recipe/) - [Banana bread](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/) - [Lemon blueberry quick bread](https://alexandracooks.com/2023/06/17/one-bowl-lemon-blueberry-quick-bread/) ## Sourdough recipes + tips - [How to feed a sourdough starter](https://alexandracooks.com/2019/11/07/how-to-activate-feed-and-maintain-a-sourdough-starter/) - [How to build a sourdough starter from scratch](https://alexandracooks.com/2023/09/10/how-to-build-a-sourdough-starter-from-scratch/) - [Why is my sourdough so sticky?](https://alexandracooks.com/2020/08/28/why-is-my-sourdough-so-sticky-plus-fixes-to-4-common-sourdough-mistakes-and-faqs/) - [Sourdough sandwich bread](https://alexandracooks.com/2019/04/17/easy-sourdough-sandwich-or-toasting-bread/) - [Sourdough flour tortillas](https://alexandracooks.com/2020/10/03/sourdough-flour-tortillas-made-with-discard-or-not/) - [Sourdough discard crackers](https://alexandracooks.com/2022/09/11/easy-sourdough-discard-crackers-5-ingredients/) - [Simple sourdough ciabatta bread](https://alexandracooks.com/2021/04/25/simple-sourdough-ciabatta-bread/) - [Sourdough bread (whole wheat-ish)](https://alexandracooks.com/2019/11/07/easy-whole-wheat-ish-sourdough-bread/) ## Pizza recipes - [Homemade pizza dough](https://alexandracooks.com/2019/01/31/homemade-pizza-dough-recipe/) - [Sourdough pizza crust](https://alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/) - 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Design by [Purr](https://www.purrdesign.com/) \\| Support by [Foodie Digital](https://foodiedigital.com/). ![An overhead shot of a loaf of the best banana bread, freshly baked.](https://alexandracooks.com/wp-content/uploads/2012/03/bananabreadnew3-150x150.jpg) ![Just baked banana bread.](https://alexandracooks.com/wp-content/uploads/2012/03/bananabread4-240x320.jpg) ![Just baked banana bread.](https://alexandracooks.com/wp-content/uploads/2012/03/masterpsddocument.psd-240x320.jpg)
Readable Markdown	This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it\! ![Just baked banana bread still in loaf pans.](https://alexandracooks.com/wp-content/uploads/2020/09/justbaked4_alexandraskitchen.jpg) It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters. When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping. When I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold. I was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of [biscotti](https://alexandracooks.com/2007/05/10/biscotti-and-homemade-chai/), often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike. As I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it\! PS: [Favorite Pumpkin Bread](https://alexandracooks.com/2011/10/13/pumpkin-bread/) ## How to Make the BEST Banana Bread, Step by Step First, gather your ingredients: ![Ingredients for making banana bread.](https://alexandracooks.com/wp-content/uploads/2020/09/ingredients_alexandraskitchen.jpg) Note: You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off. ![Frozen bananas and recipe card](https://alexandracooks.com/wp-content/uploads/2012/03/bananas.jpg) You need about a quart of ripe bananas (roughly 6 to 8). ![A quart of mashed bananas.](https://alexandracooks.com/wp-content/uploads/2020/09/bananasinquartcontainer_alexandraskitchen.jpg) In a stand mixer, this batter comes together in just about 10 minutes. ![Just-mixed banana bread batter.](https://alexandracooks.com/wp-content/uploads/2020/09/batterinbowl_alexandraskitchen.jpg) Divide the batter between two well-buttered loaf pans. I love these [Chicago Metallic](https://www.amazon.com/gp/product/B003YKGQYW/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=alexandrask06-20&creative=9325&linkCode=as2&creativeASIN=B003YKGQYW&linkId=5944139c722ed188622a9273e5fb76ad) 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans. ![Two loaf pans with banana bread batter inside.](https://alexandracooks.com/wp-content/uploads/2020/09/batterinpans_alexandraskitchen.jpg) Bake the banana bread for roughly one hour @ 350ºF. ![Just baked banana bread still in loaf pans.](https://alexandracooks.com/wp-content/uploads/2020/09/justbaked5_alexandraskitchen.jpg) Let cool briefly, then transfer the loaves to a rack to finish cooling. ![Just-baked banana bread on a cooling rack.](https://alexandracooks.com/wp-content/uploads/2020/09/justbakedbananabread3_alexandraskitchen.jpg) ![Two fresh loaves of moist banana bread on a wooden cutting board](https://alexandracooks.com/wp-content/uploads/2012/03/bananabread3_a-1.jpg) It is so moist and delicious. Truly the best\! ![Slied banana bread on a board.](https://alexandracooks.com/wp-content/uploads/2020/09/slicedbananabread_alexandraskitchen.jpg) ![Close-up of sliced, moist banana bread on cutting board](https://alexandracooks.com/wp-content/uploads/2012/07/bananabread5_a.jpg) ![Close-up side view of two slices of moist banana bread on a cutting board](https://alexandracooks.com/wp-content/uploads/2012/07/bananabread6_a.jpg) [Print](https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/print/51322/) ### Description This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it\! Notes: Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully. To freeze the baked banana bread, be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature. To make homemade buttermilk: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let it stand for five minutes. Loaf Pans: I love this [Chicago Metallic](https://www.amazon.com/gp/product/B003YKGQYW/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=alexandrask06-20&creative=9325&linkCode=as2&creativeASIN=B003YKGQYW&linkId=5944139c722ed188622a9273e5fb76ad) 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe. Flour: unbleached, all-purpose is best Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice. * - 2 cups (424 g) sugar - 1 cup (226 g) butter, softened - 3 cups (384 g) sifted flour (or not … I never sift) - 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 (I never add nuts) - 1/2 cup buttermilk - 1 quart mashed bananas, about 6 to 8 (ripe to overripe) * 1. Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.) 2. In a stand mixer, cream butter and sugar until light and fluffy. 3. Meanwhile, in a separate bowl, whisk together flour, baking soda and salt. 4. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas. 5. Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour. 6. Remove from oven and turn loaves out onto cooling rack immediately. Let cool. - Prep Time: 10 minutes - Cook Time: 1 hours - Category: Quick Bread - Method: Oven - Cuisine: American
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