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The Best Banana Bread

How to make the best banana bread in just three steps! This banana bread recipe is easy to make. It's delicious and it's moist, which means you can eat some now, save some for later. Even if you're not good baker you can make great banana bread!

  • Yield: Makes 1 loaf
The Best Banana Bread

Photography: David M. Russell

Source: Martha Stewart Living, August 2004


  • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans


  1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.


To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1/4 teaspoon salt, and 1/2 teaspoon pure vanilla extract until smooth. Once bread is baked and cooled, halve horizontally. Using an offset spatula, spread cream cheese frosting evenly over bottom half. Top with remaining half; slice and serve.

Reviews (156)

  • parislaura 4 Mar, 2015

    Absolutely amazing! I had never thought to put sour cream in my banana bread before, but what a great recipe! Super moist and the banana flavor is strong. The only question I have is whether or not an overnight wrapped in saran wrap would maximize the flavor. I didn't wait - the recipe didn't state whether or not to do so and the bread was warm and begging to be sliced right away! So delicious!

  • naturalmama 4 Jan, 2015

    Made very good gluten free version with Pamela's artisan flour blend, 1/2 c avocado oil instead of butter, only 1/2 c sugar (and hence less salt, maybe a little more than 1/2 tsp), 3 very ripe bananas. Very moist, even on the second day. For full disclosure, I made mini muffins out of it, not a loaf, so I cannot comment on how a loaf would turn out, but the batter seemed the right consistency to turn out fine either way. Cooked on 375 convection for about 15 min.

  • Barb Dycus 22 Dec, 2014

    I've been using this recipe for several years now and it always comes out just right. This year I'm making muffins to give out as gifts at the office. I'm sure they'll enjoy it with a mug of hot chocolate.

  • AZgirl9 25 Nov, 2014

    Made this last night - very light, moist, delicious. Will definitely become part of my rotation.

  • eatingcharmcity 30 Sep, 2014

    WooHoo! This is good. I don't bake, but I managed to make this.

  • ftlsweetie 29 Sep, 2014

    This is, hands down, the best banana bread recipe that I have ever made. I get asked for the recipe every time I make it.

  • Biscuit Pop 30 Jul, 2014

    This was really good! I used Brown sugar instead of white & more Pecans. My bananas were super over ripe so I peeled them & placed them in the fridge overnight. I think this made the bananas extra sweet hence the brown sugar. I also used two disposable loaf pans and then my family and I like to slice them and toast them in a skillet with a little butter for breakfast. Woooo with some coffee! :D This is my second time making this recipe & I will make it again. Thanks Martha girl!

  • Donna Zapatka 12 Mar, 2014

    This is the BEST Banana bread recipe ever. I have been making this for years!

  • Emma1407 5 Mar, 2014

    This banana bread is delicious. It's moist and sweet- a real treat for breakfast! I used thawed frozen bananas, and even though they had turned into a nasty brown colour, the end result was amazing! I would recommend toasting your pecans before adding them to the mix for maximum flavour.

  • bdchelle 2 Mar, 2014

    A new favorite. Very moist and great for breakfast. NOTE: The icing recipe does need sugar. The video calls for it, but the written recipe omits the addition of sugar. From other comments I found it needs about 1/2 cup for the recipe. I also reduced the time to 50 minutes and lined my pan with parchment paper.

  • Swasian35 4 Jan, 2014

    I had really bad banana bread years ago and swore that I would never eat it again. My kitchen had some overripe bananas and the thought of throwing them away made me feel guilty. This recipe is super easy and is DELICIOUS. I shared half with a neighbor and they (party of two) ate the entire thing in one sitting.

    Thank you Martha for showing me that there is such a thing as good banana bread.

  • Kaww47 31 Dec, 2013

    I love the moistness of this banana bread! It's also a foolproof recipe. My boys gobble it down as soon as I make it.Maybe it's the sour cream that makes it so delish! Thanks Martha!

  • pgapop 22 Nov, 2013

    New here and I'm going to try this recipe tomorrow, but have one question. Does it really matter what type of loaf pan to use. I found one at Target (Wilson) but I do like the Le Creuset as I have quite a few of their other products. Thanks for your advice.

  • Lornaloves101 14 Nov, 2013

    This is my go-to banana bread. I try a different one every once in awhile and always get complaints that it isn't the "good" banana bread. I usually don't change recipes, but we do like cinnamon so I add about 1 tsp. Otherwise I follow it exactly.

  • TammieRix 3 Oct, 2013

    I love this bread and make it all the time. I use greek yogurt in place of the sour cream and it is still awesome. I wanted to try the icing listed in the "variations" section but I think Martha and team have left out the icing sugar. I know it needs to be in there but I am not sure how much. Please adjust and let me know. Great recipe for the worlds best banana bread.

  • prmpatti 16 Sep, 2013

    An excellent recipe - double it in a 9 X 13 inch pan for 50-55 minutes at 350 degrees ... it's a hit every time!

  • Mom24_4evermom 29 Aug, 2013

    Made this without nuts (kids!) and subbed in greek yogurt for the sour cream. Absolutely loved it. Everything I'd want banana bread to be; moist, flavorful, delicious. Kept well too. Highly recommend this recipe.

  • Jeneca Lynema 24 Aug, 2013

    Amazing! This is my first banana bread I tried to bake. The sour cream is what sold me. It turned out great! I will bake again!

  • melissalaneousdesigns 5 Aug, 2013

    Hands down the best banana bread recipe I have ever made. Chocolate chips make it even more so! Next time I will cut the sugar in 1/2 as suggested by another reviewer. Thanks Martha for yet another tried and true recipe.

  • Ungerska Flicka 1 Aug, 2013

    I wanted a simple BB recipe. I found this one and it's like it was created for me. I LOVE it so much!! I have baked it 5 times in the last month. My family, friends and neighbors love it just as much as I do. I follow the recipe very closely. The only thing I do differently is cut the sugar in half and in my oven (LG double oven, 5 burners) I can't bake it for longer than 45 min. (I do NOT use convection bake). It comes out moist (spongy & springy) every single time. So happy! :)

  • cim12 9 Jul, 2013

    I've made this recipe 3 times this week and it's turned out perfect each time :) This recipe is delicious and moist.

  • Sallybakes 8 Jul, 2013

    Okay, so I am giving up for now. I have made 3 batches of banana bread in the last few days and not one of them has risen. The first two I used my usual recipe that I have used for 20 years. Both fell flat, (&!!!*&*^%??!!?), so I tried this recipe because MS's recipes always work for me…until now. I am wondering if the absence of baking powder is the culprit…I am sure I haven't overmixed it…anyone else experienced this???

  • Kerries Cakes 5 Jun, 2013

    I have baked many variations of banana bread and i have to say, that this is the best one i have made so far. I subbed the walnuts for chocolate chips and it was a hit with the family :) I would highly recommend this recipe to anyone!

  • Dontknowmuchaboutbaking 26 Apr, 2013

    I just love this banana bread.

  • BBrandt 13 Mar, 2013

    I've been making this recipe for years, and its hands down the best one yet. My favorite version uses toasted hazelnuts, and 3/4 cup of dark chocolate chips. I've also subbed Greek yogurt for the sour cream, and it's great. A very moist bread. It also freezes beautifully! when I've made mini loaves, I cut back the baking time by 15 minutes.

  • BBrandt 13 Mar, 2013

    I've been making this recipe for years, and its hands down the best one yet. My favorite version uses toasted hazelnuts, and 3/4 cup of dark chocolate chips. I've also subbed greek yogurt for the sour cream, and it's great. A very moist bread. It also freezes beautifully! when I've made mini loaves, I cut back the baking time by 15 minutes.

  • Paulette1955 12 Mar, 2013

    Put your banana recipe search to rest.
    This is THE one.
    I have made many banana breads in my time and I am done looking. The sour cream makes it moist and delicious.

  • calumsmom 6 Mar, 2013

    This smells so good whle baking! Looks very moist, and when I dig in, I won't be surprised if it's the best banana bread I've ever eaten!

  • Walker77 24 Feb, 2013

    You cannot imagine how incredible this bread is! I've made 50 different recipes at least and this one shall remain in my bookmarks for a very long time. One of my new favorites. So so so good!!! Moist, not too sweet and not too rich. Amazing just out of the oven when hot!

  • susan52 6 Feb, 2013

    WOW... this is one of the best banana breads I have made and tried.SUPER MOIST, more like a cake. It was so good that I went ahead and made a second batch and put the batter in paper lined muffin tins. Now I will freeze up all my over ripe bananas, but will mash them first and put in 1 cup serving containers for the freezer with the date and what it is. THANK YOU MARTHA.

  • k11y 23 Jan, 2013

    Great recipe. Omitted the nuts (allergy), and added about 3/4 cup of chocolate chips. Lovely!

  • GeneKelly 22 Jan, 2013

    I've been making this recipe for years and it's simply the best! I always get great compliments for it - thanks to the sour cream!

  • Copenhagenmama 4 Jan, 2013

    Just made this with some slight modifications and delicious results! Cut sugar to 3/4 cup, substituted flour with 3/4 c. whole wheat flour, 1/4 c flax seed meal, and 1/2 c white flour... Having made the original recipe, I can attest to the fact that the modifications don't change the texture or taste. It's fabulous and slightly healthier!

  • debblitt 28 Nov, 2012

    The first time I made this recipe, I substituted vanilla greek yogurt for the sour cream and it turned out great.

    I ran out of a.p. flour for this batch and used 1/2 cup whole wheat and opted for walnuts instead of pecans. Again i used the vanilla yogurt in place of sour cream and it was excellent. This is my "go to" recipe for banana bread.

  • dragonflyrose 3 Sep, 2012

    This was a great recipe! A very moist bread. This is now my favorite banana bread recipe. I just added cinnamon to mine. Thank you!!!

  • J3ANA 20 Jul, 2012

    Amazing recipe! I've made this as a blueberry banana bread as suggested by "Meghan," and also as a regular banana bread with the addition of 2 tsp cinnamon and a pinch of nutmeg and allspice. Both ways have come out wonderful!

  • Meghan 24 Jun, 2012

    Yum! This was hands-down the best Blueberry.Banana Bread ever. I was out of sour cream so I used a half cup of vanilla super yogurt instead. I also added a cupof fresh, ripe blueberries. Baked for 50 minutes at 350 degrees in a fluted pan dusted with cinnamon sugar. This is definitely my new favorite banana bread recipe. Next time I will try chocolate glaze.

  • Cole girl 10 Jun, 2012

    This is the best Banana Bread ever!! Don't bother making anything else!!
    Love it!!

  • jwinga 30 May, 2012

    Delicious! Sub sour cream for plain yogourt and added choco chips instead of nuts. My best banana bread yet.

  • mchleshaw 23 Feb, 2012

    love it.

  • mchleshaw 23 Feb, 2012

    love it.

  • susana2rivera 5 Feb, 2012

    Used whole wheat flour, reduced the sugar to 3/4 C (1/2 granulated, 1/2 brown sugar) and added one shredded carrot, moist and very nice :) Didn't add walnuts or pecans.
    I'll try it again with some rolled oats to make some morning muffins.
    @seedsower Check this site: /rec/view/0,1923,145 167-243192,00.html (take out the spaces)

  • seedsower 2 Jan, 2012

    Could honey replace the sugar in the filled variation?

  • Berbarella 25 Nov, 2011

    ***MUST ADD SUGAR TO FILLING!*** @ TMiddlebrooks - Yes, you definitely wanna add sugar to the filling! I made it as posted here and it was GROSS! I can't believe it's been posted here with a typo for so long! I was able to salvage it by scraping it off once it set in the fridge (rolled off into one big piece), adding sugar and spreading it back on. I doubled the recipe and ended up adding 1 1/4 cups sugar, so I'd imagine a single recipe would take 1/2 to 3/4 cups. Also added 1 cup choc chips. =)

  • TMiddlebrooks 2 Nov, 2011

    where is the sugar? On the show she used sugar, cream cheese, salt and vanilla; but she never said how much of each. I log on to get the recipe. there is no sugar listed for the cream cheese filling for the banana bread. Can some one help with this.

  • MamaRochte 28 Oct, 2011

    For Rovisuri: I use Plain Yogurt in place of Sour Cream, and it turns out great!

  • MamaRochte 28 Oct, 2011

    For Rovisuri: I use Plain Yogurt in place of Sour Cream, and it turns out great!

  • MamaRochte 28 Oct, 2011

    For Rovisuri: I use Plain Yogurt in place of Sour Cream, and it turns out great!

  • Rovisuri 25 Oct, 2011

    I'm from Spain and I can't find sour cream over here to make this banana bread. What can I use instead?Thanks

  • Podec4 9 Oct, 2011

    Since this was the first time making this recipe, I followed it exactly (minus the nuts) & it is great. Used extremely ripe bananas & all natural sour cream. Very moist, good crust. Might add some cinnamon next time or substitute half the white sugar for brown. Definitely a keeper. Thanks, Martha, as always.

  • kbloem 27 Sep, 2011

    My go-to banana bread recipe. It's perfect just the way it's written! I usually make muffins, which consistently turn out amazing.

  • sugarbetty 10 Sep, 2011

    Awesome recipe! I made it again today but vegan. I substituted the sour cream for soft tofu and used an egg replacement powder. I also used earth balance "butter" sticks instead of real butter. Very tasty!

  • timbershewolf5 27 Aug, 2011

    this is a great banana bread. My family loves it. Instead of the sour cream, i use a low fat vanilla yogurt, any will do. The grand kids love the sprinkle of chocolate chips in it . (psst. i even add a little grated carrot to it a few times.) I do it to the zucchini nut bread as well. Very good and very healthy.

  • delicious_diva 16 Aug, 2011

    I absolutely love this recipe. I add an additional 1/2 cup of chocolate chips......everything is better with chocolate.

  • LaurenRD 19 Jul, 2011

    This recipe was great! I substituted plain yogurt for the sour cream listed in the recipe, it worked beautifully. Also, I used 1 half cup brown sugar, and 1 half cup white sugar, and a package of vanilla instant pudding. It came out just a bit too sweet for my liking.

  • farleyandapple 18 Jul, 2011

    The sour cream ensures that your banana bread will be moist with a wonderful texture. You can opt to replace the nuts with chocolate chips or have it plain... I have made this recipe countless times and received rave reviews.

  • Alleen 6 Jul, 2011

    This was such an easy recipe and it turned out GREAT! I love the addition of sour cream. I'm going to make it again and maybe add mini chocolate chips.

  • LauraDail 29 Apr, 2011

    I forgot to add that I use plain yogurt every time I make this. No sour cream in France! It's super moist and delicious thanks to the yogurt. AND... you really can't screw it up. I can get it done really fast and so it's become my go-to food to bring when I go to someone's house.

  • lena1021 12 Apr, 2011

    Soooooo delicious!!!With whipped cream,it's come to FANTASTIC! ymmm... I made it with 1/2cup brown sugar and about 2/3tsp. salt.As I didn't have sour cream and walnuts,I used yogurt and chocolate chips:)

  • singabha 16 Mar, 2011

    with 1 tsp walt, my banana bread is way too salty.... :( i'd only use 1/2 tsp next time.

  • Luuv2Bake 13 Mar, 2011

    Amazing recipe... so moist and flavorful! I baked it without nuts and it was done in under an hour. Perfect!

  • MinWong 7 Mar, 2011

    Not only does it smell amazing, it is tastes fabulous! I omitted the nuts; used just over a cup of mashed banana; a splash of vanilla; and swopped out the sugar for 1/2 cup brown sugar and 1/4 cup granulated sugar. The bread took about an hour to bake to perfection so it does indeed vary oven to oven.

  • prmpatti 20 Feb, 2011

    Truly the best banana bread - I doubled the recipe , used a little extra banana, used only 1

  • ashanderson001 7 Feb, 2011

    Almost FOOLPROOF for wonderful moist banana bread!!! :) I've made it with walnuts, pecans, small chocolate chips, and by itself and each time EACH piece is evenly moist!!! (including the end pieces!)

  • choux 2 Feb, 2011

    This is by far the best banana bread recipe I've ever tried. The recipe was in one of Martha's early books, and I couldn't find it anywhere. I forgot what made such a difference and it's the sour cream (or yogurt

  • bamr 1 Feb, 2011

    I made this last week with walnuts and last night without. It is declicious both ways and incredibly moist. I took another poster's advice and reduced the cooking time by about 15/20 minutes.

  • alexisf6161 26 Jan, 2011

    This is by far the best Banana Bread I have ever made! Simple to make and delicious every time! (I would recommend you start checking for doneness after one hour - I reduce cooking time by 10 minutes, but this can depend on your oven).

  • Kitcate 3 Jan, 2011

    Very good! I've made this several times and it seems to hold up well with substitutions. I've used yogurt when I didn't have sour cream and tried substituting part or all of the white flour with whole wheat flour. Works great every time! I usually add chocolate chips, which works well. Thanks, Martha!

  • Farzana786 26 Dec, 2010

    Holy crow this is the bestest banana bread recipe EVER! I havent made banana bread in a while cuz they never turn out quite right but this was awsome. Changes were: brown sugar and I used only half sugar (1/2 cup instead of 1 cup and glad I did!) 50% whole wheat flour and no salt cuz I used salted butter (didnt have unsulted on hand). I will look no more for another banana bread recipe! Thanks Martha!

  • nancythebaker 11 Dec, 2010

    regardless of what I bake

  • nancythebaker 11 Dec, 2010

    Regardless of what I bake to give as holiday gifts everyone

  • TheBigWarm 6 Dec, 2010

    Martha Stewart's recipes are always simple and delicious; my wife uses them all the time. Banana bread is a real favorite in our household, and the sour cream in this recipe is just the perfect touch to make it really moist and delicious. My wife also found some really good recipes at -- some of them are a little more exotic than this, but they're all really good.

  • mtnbke4fun 16 Nov, 2010

    This is by far the best banana bread recipe I've made. I toasted the walnuts before adding it to the batter.

  • 907tea 17 Oct, 2010

    I have tried several different banana bread recipes. This is the bests, and better the nest day.

  • Desastre 7 Oct, 2010

    This was my first time baking bread of any kind and this recipe was easy and delicious! My hubs says the key was the extremely ripe bananas and my bread baked in an hour.

  • Munsterfan 4 Oct, 2010

    This is absolutely delicious. One of the best I've ever made! However, I would warn people to make sure they check the bread periodically for doneness. I followed the directions to a tee, but found that my loaf was done in 45 minutes. If I would have let it go longer, I would be serving brick to my family. (I don't have this problem with other recipes made in my oven.)

  • Munsterfan 4 Oct, 2010

    This is absolutely delicious. One of the best I've ever made! However, I would warn people to make sure they check the bread periodically for doneness. I followed the directions to a tee, but found that my loaf was done in 45 minutes. If I would have let it go longer, I would be serving brick to my family. (I don't have this problem with other recipes made in my oven.)

  • keepitkosher 29 Sep, 2010

    I just made this recipe today, but made a few changes: I used half cake flour half all purpose flour, made muffins instead of a loaf, and used plain nonfat yogurt instead of sour cream. They came out delicious! I already ate two and my roommates keep going back for more! The only thing was that after I took them out of the oven they deflated. They aren't sunk in, but they were peaked when I first took them out and now they are completely flat across the top and I'm not sure why..

  • mllefantine 26 Sep, 2010

    I accidentally put an extra half cup of banana into this, and used yoghurt instead of sour cream as one user suggested. I didn't have any plain so I used peach yoghurt! I was a little worried it would be a flop, but it actually was fantastic! It was sooo moist! I did overflow the loaf pan though. :)

  • Roxanne1000 12 Sep, 2010

    I make this bread all the time and it is delicious !
    I rarely have sour cream in the house,
    so I use cream cheese instead, and it turns out perfectly moist.
    I reduced the oven time by 10 minuets for it to be spot on !

  • LittleHoneyFlower 9 Sep, 2010

    Delicious! I made a loaf today, and it turned out wonderfully. As was reccomended by FlowerOrange, I used plain yogurt as an alternative (great tip :), though I only used 3/4 cup. I also mixed in 1/4 cup of ground flax, and did not add nuts. I have an electric oven which tends to get hot, so I baked at 325 for 1 hour and 10 minutes. Everything came out perfect. Love it!

  • evelynkay 2 Sep, 2010

    I baked these in the form of muffins and they came out beautifully! I reduced the bake time to about 22 minutes. Also did a batch where I swirled a little melted semi-sweet chocolate in the bread for a marbled effect. It's an idea I took from my favorite banana bread recipe.

  • ninjabaker_00000001 22 Aug, 2010

    This bread is sooooo delicious!!!!! When I make this bread I put a tsp of cinnimon in the batter and also, before I put it in the oven I mix together some cinnimon, brown sugar, and some crushed nuts in a baggy and sprinkle some on top right before it goes into the oven. THANK BOD FOR MARTHA STEWART!!! (teeheee)
    - _ -

  • FlowerOrange 27 Jul, 2010

    I love this recipes. It is so simple yet delicious. I substituted plain yogurt for sour cream (1 cup instead of 1/2) and used wheat flour instead of white. I also used almond for the nuts, sprinkled extra on top in the last 30 minutes. It was so tasty.

  • Miriam58 20 Jun, 2010

    This is the best banana bread recipe ever! I throw my overripe bananas in the freezer until I am ready to bake. Usually I bake bread for my coworkers at the hospital, and of course, when my bff craves for it. The original recipe is my fave with extra walnuts, but I have substituted chocolate chips, cranberries, blueberries, and even shredded coconut. It is a no fail recipe. Everyone loves it!

  • CookiesinStPaul 10 Jun, 2010

    This is my all time favorite banana bread recipe! I have sometimes substituted plain nonfat Greek yogurt for the sour cream and did not detect any difference. I like to add pecans, but I prefer more than 1/2 cup.

  • SRiedel 4 Jun, 2010

    I love this recipe! I used banana/strawberry yogurt instead of the sour cream and added fresh blueberries. I baked it for 1 hour only. Our family agrees it is the best they have ever tasted!

  • angRN 3 Jun, 2010

    I always make this this bread when my banana's get too ripe. I have used yogurt instead of the sour cream (plain and vanilla) and it comes out great. It is such a small ammount that you can't taste the difference, but it is still super moist!

  • LiliVega 10 May, 2010

    Is it ok if I don't use sour cream? They don't sell sour cream where I live!

  • zulutsen 9 May, 2010

    One of the best banana bread recipies I've ever made. And I've made a lot!

  • MoDa 7 May, 2010

    had previously tried other banana bread recipes, but certainly this recipe has been that most have liked my family. liked the smoothness and flavor. mmmmhhh.

  • michelahugo 26 Apr, 2010

    This is my favorite recipe for banana bread! I usually make muffins and I sub whole-wheat pastry flour and mini-chocolate chips for the nuts. Kids LOVE them. I even cut the sugar by 1/4 cup. Today, I actually subbed pumpkin puree for the bananas and added 3/4tsp. cinnamon, 1/2 tsp. of nutmeg and 1/4 tsp. of ginger and cloves. They are awesome!

  • michelahugo 26 Apr, 2010

    This is my favorite recipe for banana bread! I usually make muffins and I sub whole-wheat pastry flour and mini-chocolate chips for the nuts. Kids LOVE them. I even cut the sugar by 1/4 cup. Today, I actually subbed pumpkin puree for the bananas and added 3/4tsp. cinnamon, 1/2 tsp. of nutmeg and 1/4 tsp. of ginger and cloves. They are awesome!

  • ruthybaby 20 Apr, 2010

    this is the BEST Banana Bread I have ever tasted

  • krista18 28 Mar, 2010

    i am at some place other than home, and had to get this recipe off of martha's website....i have used this recipe for years...and there is no better. it is simply the best ever, and i am a professional pastry chef.

  • dcorder 20 Feb, 2010

    DELICIOUS!!! But definitely needs adjustment for high altitude. I'm at 8500ft and the middle didn't rise!

  • eradulovic 10 Feb, 2010

    This was the best banana bread ever, so easy and simple, never paying for it agian in the shop!!!

  • RTP 10 Oct, 2009

    Family favorite. I substitute chocolate chips for walnuts and make as cupcakes. Makes 12 cupcakes, 35 minutes at 350. Great as an after-school snack. They freeze well if you can get them into the freezer before they are all gone!

  • khalpin 31 Aug, 2009

    "Next time I think I'll try throwing in some blueberries..." I tried it with fresh blueberries. It didn't work out so well. They all sank to the bottom and caused the bottom of the bread to stick to the pan. I'll stick with just plain banana. This recipe is so good, why mess with it?

  • ritamay 23 Jul, 2009

    I leave out the salt, because I don't like the taste in baked goods. Is the salt necessary?

  • miriayala 17 Jun, 2009

    Best banana bread ever.. Loooooove the sour cream bursting on my mouth

  • khalpin 6 Jun, 2009

    I was afraid that the bread might be a little bland without any spices, but it was so delicious and moist. I love that this recipe is so simple and easy. I made it without nuts, and it was excellent. Next time I think I'll try throwing in some blueberries...

  • ztagrl 11 Mar, 2009

    This is the best banana bread I've ever eaten! I substituted plain yogurt for the sour cream with no problems. I also used an 8x8 glass pan and baked for ~40-45 minutes. A great time saver in a pinch!

  • Jessdoe 7 Feb, 2009

    This is one of my favorite banana bread recipes, it came out very moist and flavorful! And it looked very pretty compared to the usually caky looking ones I make.

  • franny24 6 Feb, 2009

    best ever!

  • karaheald 28 Jan, 2009

    Great recipe! Made it with my 2 year old took the suggestion of adding milk chocolate chips instead of nuts and its a hit! Light and moist, and the addition of chocolate chips makes it a real treat.

  • MamaMutts 27 Jan, 2009

    This is the best banana bread recipe I've tried so far. the bread was so moist!

  • babs77 7 Jan, 2009

    I love this recipe! Instead of putting the nuts in it I put half a cup of milk chocolate chips in it and my 4 year old son loves it with peanut butter too. Very moist.

  • Tryingsomethingnew 18 Oct, 2008

    I love this recipe! It was my first time making banana bread, and I am floored by the results!

  • bruin61579 15 Oct, 2008

    I made this a week ago and just enjoyed the last piece. It was still as moist today as it was when I first took it out of the oven. So good!

  • rouncer 14 Oct, 2008

    I just made this today and it's probably the BEST banana bread I have ever had. I think the sour cream really makes it moist. I added some chocolate chips to it too. It is super easy and I would recommend it to anyone.

  • variable4707 27 Aug, 2008

    I've made this many many times and it's always a hit. I rarely have sour cream in the house, but I always have plain yogurt and use it as a substitute. It turns out perfectly.

  • mmsrjs 15 Aug, 2008


  • miriayala 3 Aug, 2008

    What a great banana bread this is! I know everyone has been saying that is the best one they've made but this is my very first so I have nothing to compare it to.
    My mother gave me a bag full of bananas and I was sure I was going to trash them in a few days because I don't eat that much of them, but now I did the banana bread and I'm very happy! :)

  • juliasutherly 31 Jul, 2008

    Wow! I tried this recipe in an attempt to use up old bananas one night. My family raved about it for days. The sour cream is the secret ingredient--it gives an unexpected moistness that is missing from many quick breads. Give it a try!

  • Cocinando_en_BCN 31 Jul, 2008

    Very yummy. I didn't have walnuts, so I omited them, and bake it as a small muffin. Everybody who tried them loved them!. A recipe to keep.

  • amesnfires 21 Jul, 2008

    This recipe is perfect as is. I make it all the time and it is the very best, and I have tried hundreds of recipes.

  • menubia 10 Jul, 2008

    The bread is fantastic. I would reduce the sour cream by half because it is a very prominent flavor. I also added mini chocolate chips and an extra banana (1 cup is usually 2), and it was great! A very flexible recipe, and one of the best banana breads I have every made.

  • nancythebaker 9 Jul, 2008

    this recipe is amazing. i added a bit extra vanilla and a 1/2 cup of golden raisins - its so moist and delicious!

  • vfinlay1 2 Jul, 2008

    This is absolutely the best banana bread! I made 5 different recipes and had all my friends try them and 6/7 chose Martha's! Everything I have made off this website and cookbooks have been amazing! Thank you so much for making my family and friends satisified!

  • Caromenendez 12 Jun, 2008

    This is the best banana bread I've ever tried!!! it is delicious.

  • csuter 4 Jun, 2008

    This bread is great! We added chocolate chips instead of nuts. It came out perfect! Delicious! Thanks Martha!

  • supermom99 29 May, 2008

    I am so impressed with this recipe. So perfectly sweet and delicious. I added about a 1/2 cup of oats at the end and it was wonderful! Really good as a muffin too.

  • CherylHeartsMartha 28 May, 2008

    Perfectly moist and delicious and not overly sweet. This banana bread is easy to prepare and is a hit with everyone who tries it. My loaf pan was a little larger than what the recipe calls for but the bread filled it perfectly.

  • serendipity625 21 May, 2008

    first time baking banana bread, turned out great! my loaf pan wasn't big enough so i baked the left over batter in a small cupcake pan, and they were great too! nice bite size pieces

  • Harrietsegal 18 May, 2008

    great banana bread very moist and delecious I used splenda and low fat sour cream, every calorie helps It was amazing can't tell there was no sugar. This recipe is a keeper for sure!!!

  • Harrietsegal 18 May, 2008

    best banana bread. so moist and delecious!! I used splenda instead of sugar and low fat sour cream and it came out amazing. Ever calorie helps I will add chocolate chips next time although it was PERFECT the way it was I will file it in my keeper file !!!!!!!!!!!!!!!!!

  • kaytse2 29 Apr, 2008

    loved the recipe. best moist banana bread. i didn't have sour cream and used yogurt instead and it was still moist and delicious.

  • marthajo 25 Apr, 2008

    This is the best banana bread recipe ever!! I noticed that it was similar to a Fannie Farmer Recipe, but the sour cream makes this recipe extra moist and delicious! I opted to use mini loaf pans (8-loaf) and the cutting time is reduced to 22 minutes!! FABULOUS!!

  • emmagrace 9 Apr, 2008

    I have used one banana bread recipe for over 30 years...not any more! From now this will my signature recipe. Shhh.....don't tell anybody i got it from Martha.

  • grabr 5 Apr, 2008

    I made this for our guests and they LOVED it! It is sooooo good!

  • bommie 4 Apr, 2008

    really the best bread ive ever done..thanks martha.

  • saramechelle 2 Apr, 2008

    From now on this is the only banana bread recipe I'll use!

  • gloriamasters 15 Mar, 2008

    This banana bread is really easy to make, my family always gets so excited when i make it. I substituted 1/2 cup of the sugar with 1/2 cup golden brown sugar and add chocolate chips. Also I add crushed pecans on top of the loaf and it makes it extra yummy. If you make mini muffins, its really great for little kids, they are not as messy.

  • TeeBeeBad 26 Feb, 2008

    I made this while my 2 and 4 year old's were ripping up the house.
    I forgot the sour cream, when I realized it I cut down the cooking time and it still tasted great!

  • justhereforfood 24 Feb, 2008

    I subbed in a tbsp of ground flax seed and 3 tbs of water for one of the eggs since I realized I was out, and it was very good!

  • pinkpeonies 14 Feb, 2008

    This is the most delicious banana bread that I have ever made and tasted! This is my go to recipe and everyone seems to enjoy it. Very moist!

  • KnitxcorE 31 Jan, 2008

    i loved it, however the Dh said he could taste the baking soda (and i didn't even tell him there was any in it). I used organic whole wheat flour, but followed the rest of the recipe. i love sour cream quick breads! they're always so rich <333

  • LawGirl 31 Jan, 2008

    This recipe was AMAZING! I am no longer invited to my sister's house unless I bring a loaf over with me!

  • RachelR 28 Jan, 2008

    This is the best Banana Bread recipe EVER!! I made this for my husband to take to work and everyone loved it. It is moist and easy to make. It is one of my favorite no-fail recipes. I don't ususally measure the nuts or the banana but it always turns out great.

  • princessofpies 18 Jan, 2008

    SO GOOD! I didn't use nuts and used chocolate chips instead. I also had an extra banana so I sliced it and placed it across the top - both excellent additions!

  • auntietisa 14 Jan, 2008

    Seriously the best banana bread EVER. It is a never fail recipe. I always burned any recipe I tried prior - and there were a lot!! This one comes out perfect every time.

  • KRF 9 Jan, 2008

    I really liked this recipe because it's deliciously moist and easy to make but also really easy to add to. Instead of adding the nuts I add chocolate chips which works really well and also tastes really good too.

  • Jokin 9 Jan, 2008

    Really Good! Dense and moist and fragrant. Will make this one again, it was very easy to do. I doubled the recipe and left out the nuts and it turned out great!

  • honeyfresh 9 Jan, 2008

    Best banana bread I've ever tried, and the recipe was incredibly easy. Will definitely make this time and time again!

  • rpugliese 8 Jan, 2008

    I have had many banana bread recipes, but this one tops them all. Must be the addition of the sour cream, just great.

  • jboccia 30 Dec, 2007

    I loved this banana bread! It's not just delicious and moist, but also extremely easy to make. Prep time just takes a few mins. Great Recipe highly recomended!

  • jboccia 30 Dec, 2007

    I loved this banana bread! It's not just delicious and moist, but also extremely easy to make. Prep time just takes a few mins. Great Recipe highly recomended!

  • LambyAndLukie 28 Dec, 2007

    Delicious. First banana bread I have ever made. It was easy.

  • NWang 19 Dec, 2007

    I love this recipe. I added some extra banana and chocolate chips as well and it was definitely the best banana bread I've ever had!

  • jing2053 16 Dec, 2007

    I was very hesitant on making this due to the sour cream, but I tried it any way. I added and extra 1/2cup of banana and substituted the nuts for chocolate chips and it was the best banana bread I have ever had. So moist, great flavor, great texture not to dense not to fluffy(for a bread). It was wonderful, I now have to make 4 at a time.

  • ABSAPON 14 Dec, 2007

    Great Banana Bread! My new favorite. It is very moist!

  • summerdaisy 6 Dec, 2007

    Yummy......This is the most moist banana bread I have ever made (and I have made a lot)! It doesn't last through a whole day. Sometimes I buy extra bananas so that I'll have ripe ones left at the end of the week!

    If the top of your bread gets brown before the inside is done, put a foil tent over the top of it.

  • kashka 19 Nov, 2007

    This is delicious! The best banana bread recipe I've ever made, and I've made a lot! Very moist. I always make it as a side for breakfast when we have guests and everyone always takes seconds.

  • kgg 15 Nov, 2007

    I have been making this for years. It is the best banana bread I have tasted! Very moist.

  • mrsroop 11 Nov, 2007

    yummy - and simple! I made my husband make this with me and we had fun! He finally (after 8 years) used the Kitchen Aid for the first time.

    Thanks for the date night!

    I added raisins instead of nuts because of my kids preferences, but will add nuts next time when I make one to freeze.

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