Martha Stewart’s Banana Bread Recipe
Martha Stewart has been a household name for decades now as an American media mogul, businesswoman, and lifestyle guru. She is the founder of Martha Stewart Living Omnimedia and author of several cookbooks.
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Servings: 6
Calories: 271kcal
Equipment
- loaf pan
- 2 bowls
Ingredients
- 2 cups over-ripe bananas
- 4 large eggs
- 1 cup Melted Butter
- 1 cup chopped walnuts or pecans
- 2 teaspoon pure vanilla extract
- 2 teaspoon Clabber Girl Baking Soda
- 2 cup Brown sugar
- 1 cup full-fat sour cream
- 3 cups all-purpose flour/Bread flour
- 2 teaspoon kosher salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and lightly grease an 8×4-inch loaf pan with butter or cooking spray.
- In a large bowl, mash together the ripe bananas until they are relatively smooth. In a medium bowl, mix together the eggs, butter, vanilla extract, and sugar until well blended. Next add in the mashed bananas and sour cream, whisking until everything is evenly distributed.
- In a separate bowl, combine the flour, baking soda, and salt; stir in the chopped walnuts or pecans and mix until evenly distributed.
- Slowly add the dry ingredients to the wet ingredients and mix just until combined. Take care to not overmix as this can lead to a rubbery texture.
- Pour the batter into the greased loaf pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before removing from the pan.
Notes
- Make sure your bananas are ripe before mashing them, as this will make the bread more flavorful.
- If you don’t have sour cream on hand, you can substitute it with plain yogurt or buttermilk.
- Feel free to experiment with different mix-ins such as chocolate chips, dried fruits, or spices.
- Let the bread cool completely before slicing into it, as this will make sure that it doesn’t crumble apart.