Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes The Best Banana Bread 3.6 (3,224) 207 Reviews By Martha Stewart Martha Stewart Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995. Editorial Guidelines Updated on October 27, 2022 Print Rate It Share Share Tweet Pin Email Yield: 1 loaf It's the best because it's Martha's go-to banana bread recipe. She included the recipe in her first book, Entertaining, and has been making it ever since. The batter for this easy-to-make favorite is enriched with sour cream, which gives it a subtle tang and super-moist texture. Be sure to use very ripe (but not bruised) bananas, and add chopped walnuts or pecans—Martha always uses pecans. She says your family will "go bananas" for this old-fashioned quick bread. Ingredients ½ cup (1 stick) butter, at room temperature, plus more for pan 1 cup sugar 2 large eggs 1 ½ cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup mashed very ripe bananas ½ cup sour cream 1 teaspoon pure vanilla extract ½ cup chopped walnuts or pecans Directions 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. 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. 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. Variations To make the cream cheese frosting, 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 kosher salt, and 1/2 teaspoon pure vanilla extract until smooth. Frost top of cooled bread.To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," once the loaf is baked and cooled, halve horizontally. Using an offset spatula, spread frosting evenly over bottom half. Top with remaining half; slice and serve. Rate it Print