When it comes to classic baking, few do it better than Martha Stewart. Her banana bread is timeless — soft, flavorful, and incredibly easy to make. With ripe bananas, a touch of sour cream, and crunchy nuts, this loaf delivers the perfect balance of sweetness and texture.
Whether you’re making it for breakfast, dessert, or a cozy afternoon treat, this recipe proves that simplicity truly is the secret to perfection.
Why Everyone Will Love This Recipe
- Moist and flavorful: Sour cream and ripe bananas make every bite tender and rich.
- Foolproof: Perfect for beginner bakers or quick weekend baking.
- Customizable: Add nuts, chocolate chips, or even a cinnamon swirl.
- Freezer-friendly: Stays fresh for days and freezes beautifully.
Ingredients
- ¼ lb (½ cup) unsalted butter or margarine, room temperature
- 1 cup sugar
- 2 eggs
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mashed very ripe bananas (about 2 large bananas)
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans
- ¼ cup chocolate chips (optional)
How to Make Martha Stewart's Banana Bread
- Preheat your oven to 350°F (175°C). Grease a 9x5x3-inch loaf pan with butter or non-stick spray and set aside.
- In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy — about 2 to 3 minutes.
- Add the eggs, one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the mashed bananas, sour cream, and vanilla extract until smooth.
- Fold in the chopped nuts and, if desired, the chocolate chips. Sprinkle a few floured chocolate chips on top for a sweet, decorative finish.
- Pour the batter into the prepared loaf pan and bake for 1 hour, or until a cake tester or toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Cooking Tips
- Use overripe bananas: The darker and spottier, the better — they bring out the natural sweetness.
- Don’t overmix: This ensures your banana bread stays tender and fluffy.
- Add-ins: Try raisins, coconut flakes, or a cinnamon-sugar topping for a twist.
- For muffins: Divide the batter into muffin tins and bake for 20–25 minutes.
Frequently Asked Questions
Can I use frozen bananas?
Yes! Thaw them first, drain excess liquid, and mash before using.
What can I use instead of sour cream?
Plain Greek yogurt or buttermilk makes a great substitute.
Can I make this banana bread gluten-free?
Yes — use a 1:1 gluten-free flour blend.
How do I know when it’s done?
Insert a toothpick in the center — it should come out clean or with just a few crumbs.
Can I double the recipe?
Absolutely! Bake in two pans or a larger one, adjusting the time slightly.
How to Store
Store banana bread in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for longer freshness.
How to Freeze
Wrap cooled banana bread tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw overnight in the fridge or at room temperature.
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