Introduction
There’s nothing quite like the warm aroma of freshly baked banana bread wafting through your kitchen! This delightful recipe brings together the sweetness of ripe bananas with a rich, buttery flavor that is simply irresistible. Perfect for breakfast, a sweet snack, or even dessert, Mrs. Myers’ Banana Bread is a timeless classic that will fill your home with love and comfort. Who can resist a slice of soft, moist banana bread, especially when it’s still warm? Let’s get baking!
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 60-65 minutes
Total Time: 70-75 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 4×8-inch loaf pan.
- In a mixing bowl, take your ripe bananas and mash them with a fork until they’re nice and smooth. The riper the bananas, the sweeter your bread will be!
- Next, stir in the melted butter, ensuring it blends well with the mashed bananas.
- Sprinkle in the baking soda and a pinch of salt, and give it a good mix.
- Now, add the sugar, beaten egg, and vanilla extract to the mixture, stirring until everything is well combined and beautifully blended.
- Finally, gently fold in the flour, being careful not to overmix. You want just enough flour to incorporate into the batter without losing that lovely texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the pan into the oven and bake for 60-65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top has a lovely golden brown hue.
- Once baked, allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. The hardest part is waiting for it to cool before you take that first delectable slice!
Notes or Tips
- For extra flavor, consider adding 1/2 cup of chopped nuts or chocolate chips to the batter before pouring it into the loaf pan.
- If you prefer a sweeter bread, you can increase the sugar to 1 cup, but the original recipe is wonderfully balanced.
- Storing the banana bread in an airtight container at room temperature keeps it moist for several days, but it can also be frozen for up to three months if you’d like to save some for later!
Cooking Techniques
Keep an eye on the baking time. Ovens can vary, so start checking for doneness around the 60-minute mark by using a toothpick. If it comes out with wet batter, give it a few more minutes. Also, letting the bread cool allows the flavors to deepen and the texture to set, so resist the urge to cut too soon!
FAQ
- Can I use frozen bananas? Absolutely! Just make sure to thaw them first and drain excess moisture.
- What if I don’t have all-purpose flour? You can substitute with whole wheat flour, though it might change the texture slightly, making it denser.
- How can I tell when the banana bread is done? The bread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Conclusion
Making Mrs. Myers’ Banana Bread is not just about the delicious end product; it’s about the joy of baking and sharing with loved ones. With its simple ingredients and straightforward steps, you’ll find that this recipe becomes a cherished staple in your home. So whether you enjoy it plain, with a spread of butter, or alongside a warm cup of coffee, this banana bread promises to bring a smile to your face. Happy baking!