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
Scale
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
