Ever found yourself staring at a bunch of overripe bananas, wondering how to turn them into something magical? Martha Stewart’s banana bread recipe is your golden ticket! As someone who’s baked this loaf more times than I can count, I can vouch for its perfect balance of moist crumb and rich flavor.
Whether you’re a beginner or a seasoned baker, this recipe is foolproof and oh-so-rewarding. You can also explore this Paula Deen banana bread version for another classic take on this comforting favorite. Ready to transform those bananas into a masterpiece? Let’s get baking!
What Makes Martha Stewart Banana Bread So Special?
Martha Stewart Banana Bread recipes are everywhere. But Martha Stewart’s? It’s special. Why? Martha’s years of cooking wisdom make it stand out. Her recipe is moist, tender, and full of banana flavor. The secret? Sour cream. Her Banana Bread recipe with sour cream, Martha Stewart loves, creates a rich, soft texture.
I’ve baked many banana breads, but this one feels like a warm hug. It’s easy for beginners yet loved by pros, too. You can even turn it into “Martha Stewart banana muffins” or a fancy “banana cake.” For another comforting twist, check out this Amish banana nut bread—a nutty, old-fashioned favorite. Try it once, and you’ll see why it’s a classic.
Ingredients Martha Stewart Banana Bread Recipe
- 3 ripe bananas, mashed well
- 2 large eggs, at room temperature
- ½ cup unsalted butter, melted (about 1 stick)
- 1 cup granulated sugar (adjust to taste)
- ½ cup sour cream (for extra moisture)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- (Optional) ½ cup chopped walnuts or pecans for a bit of crunch
Equipment & Tools
- 9×5-inch loaf pan
- Mixing bowls
- Whisk or spoon
- Spatula
- Measuring cups & spoons
- Fork (for mashing bananas)
- Wire cooling rack
Cooking Time and Serving People
- Prep Time: 10 minutes
- Baking Time: 50 minutes
- Cooling Time: 10 minutes
- Total Time: 1 hour
- Servings: 8 People
How to Make Martha Stewart Banana Bread Recipe
Step 1: Prep Your Pan and Preheat: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper. This ensures your bread won’t stick.
Step 2: Mash Those Bananas: In a large bowl, mash 3 ripe bananas until smooth. A few small lumps are okay—they add texture!
Step 3: Mix Wet Ingredients: Add 1/2 cup melted butter, 1 cup sugar, 2 eggs, 1/2 cup sour cream, and 1 tsp vanilla extract to the bananas. Mix until just combined.
Step 4: Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.
Step 5: Bring It All Together: Gradually add the dry ingredients to the wet mixture. Stir gently until no flour streaks remain. Overmixing can make the bread dense, so go easy!
Step 6: Add Optional Goodies: Fold in 1/2 cup chopped nuts or chocolate chips if you’re feeling fancy.
Step 7: Bake to Perfection: Pour the batter into your prepared pan. Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
Step 8: Cool and Enjoy: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice and serve warm, or store it for later.
Serving Ideas for Martha Stewart Banana Bread
Once your Martha Stewart Banana Bread is baked to perfection, it’s time to get creative with how you serve it! Here are some fun and delicious ways to enjoy your loaf:
- Warm with Butter: Slice it thick, toast it lightly, and spread a generous pat of butter. Watch it melt into the warm bread—pure bliss!
- Peanut Butter & Honey: Add a layer of creamy peanut butter and a drizzle of honey — it’s a sweet, salty, and satisfying combo inspired by our honey butter recipe.
- Banana Bread French Toast: Dip thick slices in an egg-milk mixture, fry until golden, and serve with fresh berries and maple syrup — just like our French toast recipe.
- On-the-Go Muffins: Turn the recipe into “Martha Stewart banana muffins” for a portable snack. Pack them for picnics or road trips.
Tips To Make the Perfect Martha Stewart Banana Bread
So, you’ve baked Martha Stewart banana bread—now let’s make it even better! Here are some tried-and-true tips to ensure your loaf turns out perfect every time.
- Use Overripe Bananas: The spottier, the better! Overripe bananas are sweeter and mash easily, giving your bread that rich banana flavour.
- Don’t Overmix: Stir the batter just until combined. Overmixing can make the bread dense instead of light and fluffy.
- Check for Doneness: Insert a toothpick into the centre. If it comes out clean or with a few crumbs, it’s done. If not, bake for a few more minutes.
- Adjust for Altitude: If you live in a high-altitude area, reduce the baking soda slightly and add an extra tablespoon of flour.
- Store It Right: Wrap cooled bread in plastic wrap or store it in an airtight container. It stays fresh for up to 4 days at room temperature.
- Freeze for Later: Slice the bread, wrap it in foil, and freeze for up to 3 months. Toast a slice whenever you crave it!
- Try Variations: Swap sour cream for yoghurt, or turn the recipe into “Martha Stewart banana muffins” by baking in a muffin tin for 20-25 minutes.
Martha Stewart Banana Bread Recipe
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk or spoon
- Spatula
- Measuring Cups & Spoons
- Fork (for mashing bananas)
- Wire cooling rack
Ingredients
- 3 ripe bananas mashed
- 2 large eggs room temperature
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Optional ½ cup chopped walnuts or pecans
Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Mash Bananas: In a bowl, mash bananas until smooth (a few small lumps are fine).
- Mix Wet Ingredients: Add melted butter, sugar, eggs, sour cream, and vanilla. Stir to combine.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix Together: Gently fold dry mixture into wet until just combined. Don’t overmix.
- Add Nuts (Optional): Stir in nuts or chocolate chips.
- Bake: Pour batter into the pan and bake 50–60 minutes, until a toothpick comes out clean.
- Cool & Serve: Let cool for 10 minutes, then transfer to a rack. Slice, serve, and enjoy!
Video
Notes
- Use very ripe bananas for the richest flavor.
- Store in an airtight container for up to 4 days or freeze slices for 3 months.
- Try turning it into muffins — bake for 20–25 minutes instead.
FAQs about Martha Stewart Banana Bread Recipe
What’s the secret to the best banana bread?
Use overripe bananas with brown spots for maximum sweetness and flavor. Don’t overmix the batter—just combine until moistened to keep the texture soft. Add a little sour cream or yogurt for extra moisture and richness. A touch of vanilla and cinnamon enhances flavor, and baking at the right temperature ensures a golden, tender loaf.
How long does Martha Stewart bake banana bread?
Martha Stewart typically bakes her banana bread at 350°F (175°C) for about 55–60 minutes, or until a toothpick inserted in the center comes out clean. Baking time can vary slightly depending on your oven and pan type, so start checking around the 50-minute mark. Allow the bread to cool in the pan for 10 minutes before transferring it to a rack.
Can my bananas be too ripe for banana bread?
Bananas can be very ripe—blackened peels are fine—but they shouldn’t be moldy or fermenting. If the inside is soft, sweet-smelling, and not leaking, it’s perfect. Overripe bananas provide moisture and deep flavor. If they’re too mushy or smell sour, discard them. You can also freeze overripe bananas for future baking.
Can you make banana bread without a mixer?
Yes, you can easily make banana bread without a mixer. Mash the bananas well with a fork, then whisk the wet ingredients by hand and gently fold in the dry ingredients. Overmixing creates dense bread, so stirring by hand is actually beneficial. A spatula or wooden spoon works perfectly for combining the batter evenly.
Is banana bread good for gifting?
Absolutely! Banana bread makes a wonderful homemade gift. It’s comforting, travels well, and stays moist for several days. Wrap the cooled loaf in parchment paper or plastic wrap, then tie it with a ribbon or place it in a decorative box. Adding a handwritten note or recipe card gives a personal touch.
Can you put too much banana in banana bread?
Yes, adding too much banana can make the bread overly moist and dense, sometimes causing it not to bake through properly. Stick to about 1 to 1½ cups of mashed bananas (around 3 medium ones) for a standard loaf. If you want a stronger flavor, use ripe bananas and a little banana extract instead of excess fruit.
How do I store Martha Stewart’s banana bread to keep it moist?
Wrap the cooled loaf tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, refrigerate it in an airtight container for up to a week. To refresh, warm slices briefly in the microwave. Avoid leaving it uncovered, as air dries it out quickly.
Can I freeze Martha Stewart’s banana bread?
Yes, banana bread freezes beautifully. Wrap the fully cooled loaf or individual slices tightly in plastic wrap, then in foil or a freezer bag. Label with the date and freeze for up to three months. To serve, thaw at room temperature or warm in the oven for 10–15 minutes at 300°F for a just-baked taste.
Can I make Martha Stewart banana bread gluten-free?
Yes, you can. Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Ensure all other ingredients, like baking powder, are gluten-free. The texture will be slightly different but still deliciously moist. Adding a bit of almond or oat flour can also enhance the flavor and structure.
Can I double Martha Stewart banana bread recipe?
Yes, doubling the recipe works well. Use two standard loaf pans and divide the batter evenly to ensure even baking. Don’t bake all the batter in one pan—it may not cook through properly. Check for doneness with a toothpick; baking time remains similar but may vary slightly depending on oven heat distribution.
Ready to Bake Martha Stewart’s Banana Bread?
You’re all set to bake the perfect loaf of Martha Stewart’s banana bread! It’s moist, tender, and full of flavour. This recipe is easy for beginners but loved by pros, too.
Want to mix it up? Try making Martha Stewart banana muffins or a fancy banana cake. Add nuts or chocolate chips for extra fun. So, grab those bananas and get baking! This recipe will soon be your go-to. Happy baking!
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