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Mrs. Myers' Banana Bread

Mrs Myers banana bread with a deeply golden, cracked top and a moist, old-fashioned crumb—baked in a 9x5 loaf pan. This traditional banana loaf is creamed with butter or shortening, then baked until a toothpick comes out clean.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mash until smooth, with a few small lumps if desired.
Wet ingredients
  • 0.5 cup shortening or butter Softened for easy creaming.
  • 1 cup sugar } ,{

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F. Grease and flour a 9x5 loaf pan so the batter releases cleanly after baking.
Cream and add eggs
  1. Cream shortening or butter with sugar until light and fluffy. Add eggs one at a time and beat well after each for a smooth, thick batter.
Combine bananas and flavor
  1. Stir in mashed bananas and vanilla until combined. Mix just until no dry streaks remain so the loaf stays tender.
Combine dry ingredients and fold
  1. Sift flour, baking soda, and salt together. Fold into the banana mixture alternating with the milk until the batter is fully incorporated.
Bake
  1. Pour batter into the prepared loaf pan. Bake at 350°F for 60–70 minutes until a toothpick comes out clean and the top is a deep golden brown.
Cool and slice
  1. Cool in the pan for 15 minutes before turning out. Rest fully before slicing for the cleanest cut and best crumb set.

Notes

Pro tip: For the best cracked top, don’t overmix after adding flour—fold gently until combined. Store airtight at room temperature up to 3 days or refrigerate up to 5 days. Freezing: wrap slices or the whole loaf well and freeze up to 3 months, thaw overnight in the fridge. For a dairy-light option, use milk alternatives in the same amount and a plant-based butter/shortening substitute if desired.