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The Best Banana Bread

Recipe photo courtesy of Joanna Garcia

The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture.

Source: Martha Stewart Living, August 2004
Yield

Ingredients

Directions

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.

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  • rain_fromthe_sky
    15 OCT, 2015
    Just made this recipe today. I made it into muffins though because I seem to never cook my loaf properly, the top and bottom gets way over cooked and the middle takes forever to get done. They came out great btw.
    Reply
    • mhoren6131900
      22 APR, 2018
      Try using a bundt pan. That switch works with most quick-bread recipes...your problem will be solved, but watch the baking time - your cake will be done much sooner.
  • lmparis49
    18 APR, 2017
    Love this banana bread recipe; just the BEST. But I have a question: I used chocolate chips instead of nuts. But almost all of them sank to the bottom of the bread. Any idea why?
    Reply
    • mhoren6131900
      22 APR, 2018
      Try using the Mini-Morsels. I use them in cakes (even cheesecakes) all the time and they're always evenly distributed. Also, they don't get in the way when you slice the cake!
    • MS11715800
      8 MAY, 2017
      Tossing the chips in flour will help to keep them from sinking.
  • ladyhawke34767206
    11 MAR, 2018
    If you don't have sΕ“ur Creme, you can use buttermilk. Both work great!
    Reply
  • MS10525826
    8 MAR, 2018
    This is the BEST BEST banana bread! I tried to give it 5 stars but it wouldn't go past 2 because an ad popped up and something went wrong. 😝 I have tried many banana breads over the years and this is pretty much fool proof. I too add a tad more banana but one time too much and it ran over,so be careful. I LOVE Martha,if I could give it 10 stars I would!!!!πŸ˜ŠπŸ’“
    Reply
  • jce1914825616
    5 FEB, 2018
    I have made this recipe several times, it is delicious. And, I also enjoy the color of the bread...nice and light yellow versus the ugly dark brown color most banana breads have. Delicious.
    Reply
  • frogmelon3187420
    21 JAN, 2018
    I have tried dozen of banana bread recipes only to be disappointed .This recipe is the best...The only change I have made (I have made this one a dozen times) is that I add additional banana. Otherwise perfect !!!!
    Reply
  • wrmaine
    21 DEC, 2017
    LOVE IT! I've been making my mother's recipe for years and it has been in our family for generations. I have always thought it was dry and missing something. I found other recipes that had anything from oil to cinnamon, raisens to squash - yuck! But then I found this one! I have fallen in love with this recipe and so did my MOM!!! I guess it took me to break the cycle... Thank you Martha!
    Reply
  • sussexandiknowit64
    27 NOV, 2017
    This is a 5 star recipe..... for some reason, I can only rate it one star. I have made this many times and it’s always a hit. While it's outstanding as is, I often substitute a tablespoon of Wild Turkey Bourbon in place of the vanilla. Delish either way!!!
    Reply
  • bigman2621
    24 OCT, 2017
    I made this banana bread on Sunday. This was my first time making it and OMG it was so easy and very moist. I can't stop eating it. Thank you Martha Stewart.
    Reply
  • traveltopix
    6 SEP, 2017
    I've made lots of banana bread over the years but my regular recipe called for shortening and I didn't have any. Also only had two bananas. Cast around the internet for recipes and came upon this. I didn't have any regular sour cream but did have some Mexican crema, so I used that, along with some leftover pecans. Also added raisins. Batter was so fluffy I was skeptical, but OMG! I served it as a dessert cake and it was devoured. Definitely a keeper. Every other banana bread I have made was dense; this was light and fluffy.
    Reply

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