Martha Stewart Banana Bread Recipe

The secret to incredible banana bread? Overripe bananas—so soft they practically mash themselves!

Martha Stewart’s version keeps things simple yet rich, giving you a dense, moist loaf every time.

One trick that makes a difference is mixing the wet ingredients until completely smooth before adding the dry. It keeps the texture light without being crumbly.

I like how this recipe balances just the right amount of sweetness without feeling heavy.

If you want an even deeper banana taste, let your bananas sit until the skins are nearly black. That’s when they’re at their sweetest.

A sprinkle of sugar on top before baking gives the crust a delicate crunch that makes every slice better!

How to Make Martha Stewart Banana Bread

Ingredients

• 1/2 cup Butter (softened)
• 1 cup Sugar
• 2 large Eggs
• 1 1/2 cups All-Purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Mashed Bananas (about 2)
• 1/2 cup Sour Cream
• 1 tsp Vanilla Extract

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F.

Grease a 9x5x3-inch loaf pan with non-stick spray or a bit of butter.

Step 2:

In a large mixing bowl, cream the softened butter and sugar until the mixture is light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Step 3:

In a separate bowl, whisk together the flour, baking soda, and salt until they are well combined.

Step 4:

Add the dry ingredients to the butter mixture, alternating with the mashed bananas and sour cream.

Stir in the vanilla extract.

Mix just until the batter is smooth.

Step 5:

Pour the batter into the prepared loaf pan.

Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Tips and Tricks for Making This Recipe

Use Ripe Bananas

Always opt for ripe bananas with lots of brown spots, as they bring maximum flavor and sweetness to the bread.

If they aren’t ripe enough, store them in a brown paper bag for a day or two.

Avoid Overmixing

Gently fold in the dry ingredients to avoid overmixing, which can lead to a denser texture in the finished bread.

Stop mixing as soon as no streaks of flour remain to get the best result.

Check for Doneness

Since oven temperatures can vary, check for doneness by inserting a toothpick into the center of the bread.

If it comes out clean or with just a few crumbs, your banana bread is ready.

If not, give it extra time in 5-minute increments.

Cool Before Slicing

Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Slicing while hot can cause the bread to crumble.

Patience here will result in perfectly neat slices.

What to Serve with Martha Stewart Banana Bread Recipe

Fresh Berries

A bowl of fresh berries makes a perfect side dish for banana bread.

Strawberries, blueberries, or raspberries add a splash of color and a burst of flavor.

They complement the bread’s sweetness and freshness beautifully!

Greek Yogurt

Consider serving Greek yogurt alongside your banana bread.

Its creamy texture balances the bread’s moistness.

You can even add a drizzle of honey or a sprinkle of cinnamon on top for extra flavor!

Honey Butter

Have you tried honey butter with your banana bread?

Simply blend butter with a bit of honey for a luscious spread.

Trust me, a little smear goes a long way to enhance the taste, making it even more enjoyable.

Cheese Plate

For a more unusual pairing, a cheese plate can provide a contrasting savory side.

Select mild cheeses like Brie or a soft goat cheese, which complements the sweetness.

Don’t forget some crackers for added texture!

Spiced Tea

Opt for chai or cinnamon-infused tea to match the comfort that banana bread provides.

It creates a warm and inviting moment perfect for any time of day!

Variations and Substitutions

Nuts and Chocolate

You can easily add a crunchy texture to your banana bread by mixing in 1/2 cup of chopped walnuts or pecans.

For a sweeter twist, throw in some semi-sweet chocolate chunks or chips to fulfill your chocolate cravings.

Try using white chocolate or dark chocolate if you want different flavor combinations.

Healthier Choices

If you’re looking to cut down on calories or fat, you can replace half of the butter with unsweetened applesauce.

You might also swap out the all-purpose flour for whole wheat flour to add extra fiber to your banana bread.

Consider using honey or maple syrup in place of sugar for a naturally sweet alternative.

Gluten-Free Options

To make this recipe gluten-free, use a one-to-one gluten-free flour blend to keep the texture just right.

Ensure the baking powder is gluten-free, as some contain gluten in their additives.

Another gluten-free option includes almond flour, which gives your bread a nutty richness.

How to Store Leftover Martha Stewart Banana Bread

It’s crucial to store any leftover banana bread properly to maintain its moist and delicious texture.

If you’re leaving it at room temperature, use plastic wrap or wax paper to wrap the loaf.

Place the wrapped loaf into an airtight container.

This method keeps your bread fresh for a few days.

Refrigerate for Longer Storage

Refrigeration can extend the life of your banana bread by several days.

Wrap your loaf in plastic wrap, ensuring it is completely covered.

Then, put it in an airtight container for the best results.

Freezing for Extended Freshness

When you want to store your banana bread for an extended period, freezing is a fantastic choice.

Slice the bread before freezing so you can easily defrost individual pieces as needed.

Wrap the slices tightly in plastic wrap and place them in a freezer-safe bag.

This way, you’ll have tasty banana bread ready anytime you crave a slice!

Remember to label your bags with the date to keep track of freshness.

Common Mistakes to Avoid

Overmixing the Batter

It might be tempting to mix the ingredients until everything looks perfectly smooth. Avoid this!

You should mix just until the ingredients come together and no more.

Overmixing leads to a dense and heavy loaf, which is not what you want.

Using Bananas That Aren’t Ripe Enough

Bananas that are too green won’t give you that sweet, rich flavor you crave.

Make sure your bananas are very ripe, with lots of brown spots.

This results in a naturally sweet and moist banana bread.

Not Adjusting Baking Time

Ovens can vary quite a bit, and your bread may end up underbaked or overbaked.

Always keep a close eye on the banana bread as it bakes.

You can check its readiness with a toothpick; it should come out mostly clean.