Martha Stewart Banana Bread Recipe
Martha Stewart Banana Bread is a classic, moist, and flavorful loaf made with ripe bananas, sour cream, and simple pantry staples. Perfect for breakfast, snacks, or gifting, it delivers a rich texture and comforting taste every time. Easy to bake, freeze, and share — this recipe turns overripe bananas into pure homemade goodness!
Equipment
- 9x5-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 9x5-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.