Martha Stewart Banana Bread​ Loaf

This delicious banana bread, inspired by Martha Stewart, is a quick and simple treat that’s perfect for any time of day. Made with creamy mashed bananas and crunchy walnuts, it’s wonderfully moist and packed with flavor. Use everyday ingredients from your pantry, and enjoy it fresh from the oven or as a snack with tea!

Ingredients Needed:

• ½ cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup sugar
• 2 large eggs
• 1 ½ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup mashed very ripe bananas
• ½ cup sour cream
• 1 teaspoon pure vanilla extract
• ½ cup chopped walnuts or pecans

How To Make Banana Bread​ Loaf?

1. Preheat the oven and prepare the pan: Preheat the oven to 175°C / 350°F and butter a 23-by-13-by-8 cm (9-by-5-by-3-inch) loaf pan. Set it aside.
2. Cream the butter and sugar: Using an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 3–5 minutes.
3. Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined.
5. Combine wet and dry ingredients: Add the dry ingredients to the butter mixture and mix on low speed until just combined—avoid overmixing.
6. Incorporate bananas, sour cream, and vanilla: Add the mashed bananas, sour cream, and vanilla to the batter and mix until smooth and well combined.
7. Fold in the nuts: Gently fold in the chopped walnuts or pecans with a spatula.
8. Pour and bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean.
9. Cool the bread: Allow the bread to cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Recipe Tips:

• Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots or even fully black skins—they’re perfect!
• Don’t Overmix the Batter: Once you add the flour, mix just until the ingredients come together. Overmixing can make the bread dense and tough.
• Measure Ingredients Accurately: Use a kitchen scale for precise measurements or level off measuring cups with a flat edge to ensure your loaf bakes perfectly.
• Line or Grease the Pan Well: Avoid sticking by thoroughly buttering the pan or lining it with parchment paper, especially if your loaf pan tends to be sticky.
• Check for Doneness: Insert a skewer or toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s ready. If it’s still wet, bake a little longer, checking every 5 minutes.

How To Store Leftovers?

• Refrigerate: First, let the leftover banana bread cool completely to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 5 days to maintain freshness.
• Freeze: Allow the banana bread to cool completely before freezing. Wrap it in plastic wrap and then aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months

Nutrition Facts

Serving Size: 1 slice (1/12 of loaf)

• Calories: 388
• Total Fat: 21.1g
• Saturated Fat: 9.5g
• Cholesterol: 61.1mg
• Sodium: 898.5mg
• Potassium: 209.7mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3.6g
• Sugars: 14.6g
• Protein: 6.6g

Check out More Recipes:

• Martha Stewart Buttermilk Waffles​
• Martha Stewart Scalloped Potatoes​
• Martha Stewart One Pot Pasta​
• Martha Stewart Apple Pie Recipe
• Martha Stewart Chocolate Chip Cookies​