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Banana Loaf

Making banana bread is always a good way to use up very ripe bananas.

  • prep: 15 mins
    total time: 1 hour 30 mins
  • servings: 10

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups sugar
  • 3 large eggs
  • 3 cups mashed medium very ripe bananas (about 6)
  • 1 cup chopped toasted walnuts or chocolate chips (optional)

Cook's Note

If your loaf looks brown on top before the inside is done cooking, tent it loosely with aluminum foil (so the top is protected yet steam can escape) for the remainder of the cooking time.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.

  2. Step 2

    In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.

  3. Step 3

    Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

Source
Everyday Food, November 2003

Reviews (20)

  • 27 Feb, 2014

    Recipe is flawed. I made this the other day, it takes way more than 70 minutes(mine took 78 minutes) to bake for it to be fully done in the center. I did tent it with foil but the top still burned a little around the edges. It has great flavor but 3 cups of bananas seems like to much. It almost is enough for 2 pans, maybe smaller ones than the big 9X5 pan called for.

  • 21 Feb, 2014

    Banana bread is my go to comfort food!

  • 12 Jan, 2014

    Yummy! I tweaked the recipe by adding 1/2 tsp vanilla extract to the mashed bananas.

  • 7 Jul, 2013

    I had too many overripe bananas from my tree and this recipe produced such a wonderful, light and fluffy loaf. Reduced the sugar to 1/4 cup since my bananas were already super-sweet and it worked well! Thanks so much!!!

  • 19 May, 2013

    Giving this one a try right now. I was baffeled by the web page. It overlaps on the recipe title with images, Maybe its me, maybe not , techy take notice.

  • 6 Apr, 2013

    Just made this recipe and it's delicious. I didn't get two full loaves, a good-sized one and a shortie. Should have done mini loaves, maybe. Added pumpkin pie spice and one loaf got toasted pecans, the other mini choc chips. Really nice recipe.

  • 6 Sep, 2012

    Very DISAPPOINTING! Love banana bread, so I am always
    trying new recipes. This one was beautiful when it came out of the oven and then 15 minutes later it fell flat.
    Don't waste your time or ingredients with this one....

  • 7 Aug, 2012

    great

  • 18 Dec, 2011

    I absolutely love this recipe! The first time I made it, I only had 4 bananas, so I added a bit of milk to moisten the batter. The second time, I had the six bananas, but used brown sugar.... YUM! It took about 85 minutes, but so worth the wait. You have to perfectly follow the steps, as I found the next me I made it, or it doesn't turn out good at all.

  • 15 Dec, 2011

    I made the whole recipe and it fit perfectly in Nordic Ware's banana bread pan.
    But I think 3 cups of bananas is a bit too much. It was really really moist. Also, 1 cup of sugar will be more than enough.
    The whole thing baked in about 75 minutes.
    Over all, it's YUM.

  • 14 Jul, 2011

    I disagree with Edithe! I thoroughly enjoyed this recipe. Although, I did make a few adjustments. I did not add walnuts, and did 1 cup all-purpose flour and 1 cup whole-wheat flour. It made for really yummy and moist bread.

  • 14 Jul, 2011

    I was so disappointed in this recipe.
    I felt 3 cups of mashed banana was more than the usual recipes for this bread and the suggested pan was too small.
    Planned to get a larger pan and make again but when I tasted the "almost" cooked product, decided to not waste time and ingredients. Flavor was so lacking, I ended up putting the bread out for the birds to "enjoy"?

  • 14 Mar, 2011

    This was very good! I made half the recipe and it's a perfect size. I only had one ripe banana so I added a cup of applesauce. I also added some cinnamon and chocolate chips - very good! It only needed 45 minutes of baking.

  • 24 Sep, 2010

    Followed the advise and use half of the recipe. It was PERFECT !!! Making the full recipe and using 2 pans. Hopefully, they'll be as delicious as the first time.

  • 5 May, 2010

    I made them successfully two days ago. Must try it is very nice. I followed actually from the above recipes. I made one loaf for my neighbour too. They said it is very nice too.

  • 5 Apr, 2009

    i added dark chocolate pieces and separated the batter into two loaves. everyone went crazy for it.

  • 11 Oct, 2008

    After reading your comments, I made it using 2 separate pans. I cooked them for 60 minutes and they came out a bit overbaked. Next time I'll check them at 45-50 minutes and see.

  • 21 May, 2008

    Wow, I agree with other comments. I just made this loaf....my batter spilled over slightly, but the loaf had to be returned to the over after 70 minutes. I agree two pans are probably best, but I'm not sure I will try this recipe again.

  • 8 Mar, 2008

    I wish I had read the comments before I began. Mine baked over as well. Use two pans!

  • 2 Mar, 2008

    I just tried this recipe and I think it requires 2 pans. The batter spilled over into the oven.I t has also taken twice as long to bake than it should have.