Martha Stewart Banana Bread Recipe

This Martha Stewart Banana Bread Recipe is a moist and flavorful classic, which uses ripe bananas and sour cream for a rich texture. It’s a foolproof recipe, perfect for breakfast or snacking, ready in about 1 hour and 30 minutes.

Martha Stewart Banana Bread Recipe Ingredients

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

How To Make Martha Stewart Banana Bread Recipe

1. Preheat oven and prep pan: Preheat oven to 350°F. Butter a 9x5x3-inch loaf pan and set aside.
2. Cream butter and sugar: In a stand mixer fitted with paddle attachment, beat butter and sugar until light and fluffy.
3. Add eggs: Add the eggs one at a time, mixing to fully incorporate.
4. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
5. Combine wet and dry: Gradually add dry mixture to the butter mixture and mix until just combined.
6. Add banana mixture: Stir in mashed bananas, sour cream, and vanilla extract until combined.
7. Add nuts: Fold in chopped walnuts or pecans.
8. Bake: Pour batter into prepared pan. Bake for about 1 hour 10 minutes, or until a toothpick inserted in center comes out clean.
9. Cool: Let bread rest in pan for 10 minutes. Turn out onto a wire rack to cool completely.

Recipe Tips

• How ripe should bananas be?
  The riper the better—deep yellow with brown spots or almost black.
• Can I skip the nuts?
  Yes, just leave them out or substitute with chocolate chips.
• What if I don’t have sour cream?
  Use plain Greek yogurt as a substitute.
• How to prevent sticking?
  Thoroughly butter the loaf pan or line with parchment.
• Can I make muffins with this batter?
  Yes, bake in a muffin tin at 350°F for 18–22 minutes.

What To Serve With Banana Bread

Enjoy this moist banana bread with:

• A pat of butter or cream cheese
• Fresh fruit or fruit salad
• A drizzle of honey or maple syrup
• Hot coffee or tea
• A dollop of Greek yogurt

How To Store Banana Bread

Room Temperature: Wrap tightly and store for up to 3 days.

Refrigerate: Extend freshness by refrigerating for up to 5 days.

Freeze: Wrap in foil or plastic wrap and store in a freezer bag for up to 3 months.

Banana Bread Nutrition Facts

• Calories: ~290 kcal per slice
• Carbohydrates: 38g
• Protein: 4g
• Fat: 14g
• Sugar: 21g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen bananas?
Yes, just thaw and drain excess liquid before using.

How do I know it’s fully baked?
Insert a toothpick into the center—if it comes out clean, it’s done.

Why is my banana bread dense?
Overmixing can make it dense. Mix until just combined.

Can I add chocolate chips?
Yes, fold in 1/2 to 3/4 cup with the nuts or instead of them.

How do I reheat banana bread?
Toast slices or warm in the microwave for 10–15 seconds.

Try More Recipes:

• Martha Stewart Mac And Cheese Recipe
• Martha Stewart Pancakes Recipe
• Martha Stewart Lemon Sugar Cookies