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!
Servings: 8
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
Instructions
- Preheat your oven to 350°F.
- Grease a 9x5x3-inch loaf pan with non-stick spray or a bit of butter.
- 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.
- In a separate bowl, whisk together the flour, baking soda, and salt until they are well combined.
- 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.
- 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.