This easy banana nut bread by Martha Stewart is soft, moist, and packed with rich banana flavor. Perfect for breakfast or a quick snack, it’s made with simple ingredients like ripe bananas, sour cream, and crunchy nuts for extra texture. Enjoy it warm with butter or a drizzle of honey for a delicious homemade treat!
Recipe Ingredients
- 115g (½ cup) butter, softened
- 200g (1 cup) granulated sugar
- 2 large eggs
- 190g (1½ cups) plain/all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 250g (1 cup) mashed very ripe bananas
- 120g (½ cup) sour cream (use light if preferred)
- 1 tsp vanilla extract
- 60g (½ cup) chopped walnuts or pecans (optional)
How To Make Martha Stewart Banana Nut Bread
- Preheat the oven & prepare the pan: Preheat your oven to 180°C (350°F). Grease a 9×5 inch (23x13cm) loaf tin with butter or non-stick spray.
- Cream butter & sugar: In a mixing bowl, beat the butter and sugar together until light and fluffy using an electric mixer.
- Add eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.
- Mix dry ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
- Combine wet & dry ingredients: Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Add bananas, sour cream & vanilla: Stir in the mashed bananas, sour cream, and vanilla extract, mixing until smooth.
- Fold in nuts: If using, gently fold in the chopped walnuts or pecans.
- Bake: Pour the batter into the prepared loaf tin and smooth the top. Bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.
- Cool & serve: Let the bread cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Recipe Tips
- Preheat the oven & prepare the pan: Preheat your oven to 180°C (350°F). Grease a 9×5 inch (23x13cm) loaf tin with butter or non-stick spray.
- Cream butter & sugar: In a mixing bowl, beat the butter and sugar together until light and fluffy using an electric mixer.
- Add eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.
- Mix dry ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
- Combine wet & dry ingredients: Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Add bananas, sour cream & vanilla: Stir in the mashed bananas, sour cream, and vanilla extract, mixing until smooth.
- Fold in nuts: If using, gently fold in the chopped walnuts or pecans.
- Bake: Pour the batter into the prepared loaf tin and smooth the top. Bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.
- Cool & serve: Let the bread cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
How To Store Leftovers
- Refrigerate: First, let the leftover banana nut bread cool completely to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 1 week to keep it fresh.
- Freeze: Wrap the cooled bread (whole or in slices) in plastic wrap, then in foil, and place it in a freezer bag. Freeze for up to 3 months. To serve, thaw at room temperature for a few hours or overnight in the fridge before enjoying.
Nutrition Facts
Serving Size: 1 slice (approximately 136.5g)
- Calories: 439.5
- Total Fat: 23.2g
- Saturated Fat: 10.1g
- Cholesterol: 88mg
- Sodium: 582.9mg
- Total Carbohydrate: 53.9g
- Dietary Fiber: 3.6g
- Sugars: 28.8g
- Protein: 8.6g
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Martha Stewart Banana Nut Bread
Description
This easy banana nut bread by Martha Stewart is soft, moist, and packed with rich banana flavor. Perfect for breakfast or a quick snack, it’s made with simple ingredients like ripe bananas, sour cream, and crunchy nuts for extra texture. Enjoy it warm with butter or a drizzle of honey for a delicious homemade treat!
Ingredients
Instructions
- Preheat the oven & prepare the pan: Preheat your oven to 180°C (350°F). Grease a 9×5 inch (23x13cm) loaf tin with butter or non-stick spray.
- Cream butter & sugar: In a mixing bowl, beat the butter and sugar together until light and fluffy using an electric mixer.
- Add eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.
- Mix dry ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
- Combine wet & dry ingredients: Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Add bananas, sour cream & vanilla: Stir in the mashed bananas, sour cream, and vanilla extract, mixing until smooth.
- Fold in nuts: If using, gently fold in the chopped walnuts or pecans.
- Bake: Pour the batter into the prepared loaf tin and smooth the top. Bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.
- Cool & serve: Let the bread cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Notes
- Preheat the oven & prepare the pan: Preheat your oven to 180°C (350°F). Grease a 9×5 inch (23x13cm) loaf tin with butter or non-stick spray.
- Cream butter & sugar: In a mixing bowl, beat the butter and sugar together until light and fluffy using an electric mixer.
- Add eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.
- Mix dry ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
- Combine wet & dry ingredients: Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Add bananas, sour cream & vanilla: Stir in the mashed bananas, sour cream, and vanilla extract, mixing until smooth.
- Fold in nuts: If using, gently fold in the chopped walnuts or pecans.
- Bake: Pour the batter into the prepared loaf tin and smooth the top. Bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.
- Cool & serve: Let the bread cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Martha Stewart Banana Nut Bread