Martha Stewart’s Banana Bread Recipe
Introduction
This easy banana bread recipe from Martha Stewart is a classic treat that’s moist, flavorful, and perfect for using up ripe bananas. Slightly sweet with a tender crumb, it’s a comforting snack or breakfast favorite.
Ingredients
- 1/4 pound (1/2 cup) unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour, plus more for coating the chocolate chips
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup very ripe bananas, mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans
- 1/4 cup chocolate chips, optional
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5x3-inch loaf pan with non-stick spray or butter.
- Step 2: In a large mixing bowl, beat the softened butter and sugar with an electric mixer at medium speed until light and fluffy, about 5 minutes.
- Step 3: Add the eggs one at a time, beating well after each addition until fully combined.
- Step 4: Sift together the flour, baking soda, and salt. Add these dry ingredients to the wet mixture and beat just until combined, about 1 to 2 minutes.
- Step 5: Stir in the mashed bananas, sour cream, and vanilla extract using a rubber spatula. Then fold in the chopped nuts.
- Step 6: Lightly coat the chocolate chips with flour if using, then sprinkle them evenly over the batter in the loaf pan.
- Step 7: Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Step 8: Slice and serve once cooled. Enjoy your moist, flavorful banana bread!
Tips & Variations
- For a richer flavor, substitute the sour cream with Greek yogurt.
- Add a teaspoon of cinnamon or nutmeg for a spiced twist.
- Try using a mix of walnuts and pecans for added texture.
- If you prefer a nut-free version, simply omit the nuts without affecting the texture.
- Use overripe bananas with lots of brown spots for the best sweetness and moisture.
Storage
Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds or toast gently.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of sour cream?
Yes, regular yogurt works fine as a substitute for sour cream, though sour cream gives a richer texture. Greek yogurt is especially good for a similar creaminess.
How do I know when the banana bread is done?
Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done baking. If wet batter clings to the toothpick, bake for a few more minutes and test again.
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Martha Stewart’s Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
This easy and classic Banana Bread recipe from Martha Stewart delivers a moist, flavorful loaf packed with ripe bananas, a hint of vanilla, and optional chocolate chips and nuts for added texture. Perfect for breakfast, snacks, or dessert, this banana bread is simple to prepare with common pantry ingredients and yields a tender, delightful treat every time.
Ingredients
Wet Ingredients
- 1/4 pound (1/2 cup) unsalted butter, softened
- 2 eggs
- 1 cup very ripe bananas, mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup sugar
- 1 1/2 cups all-purpose flour, plus more for coating the chocolate chips
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x5x3-inch loaf pan with non-stick spray or butter to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, add the softened butter and sugar. Using an electric mixer on medium speed, beat them until the mixture becomes light and fluffy, about 5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure they are fully incorporated.
- Sift and Combine Dry Ingredients: Sift together the flour, baking soda, and salt. Gradually beat these dry ingredients into the wet mixture just until combined, about 1-2 minutes. Avoid overmixing to keep the bread tender.
- Add Bananas, Sour Cream, and Vanilla: Using a rubber spatula, fold in the mashed bananas, sour cream, and vanilla extract until evenly mixed. Then gently stir in the chopped nuts.
- Add Chocolate Chips (Optional): If using chocolate chips, lightly coat them with flour to prevent sinking during baking. Sprinkle these floured chocolate chips evenly over the batter and gently fold them in.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy your moist, flavorful banana bread!
Notes
- Ensure bananas are very ripe for maximum sweetness and moistness.
- Do not overmix the batter after adding dry ingredients to avoid a tough crumb.
- Coating chocolate chips with flour helps to keep them suspended in the batter instead of sinking.
- Store banana bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Optional add-ins like walnuts, pecans, or chocolate chips can be adjusted based on preference or omitted for a nut-free or chocolate-free version.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: banana bread, Martha Stewart, easy banana bread, moist banana bread, homemade banana bread, classic banana bread, banana dessert, baked bread
