Martha Stewart Banana Bread

Martha Stewart banana bread from her first cookbook Entertaining enriches the batter with sour cream and mashed ripe bananas for an extra moist, dense loaf. And the bread serves 8 at approximately 380 calories per slice in about 1 hour and 25 minutes, since the long bake at 350°F is what gives the crumb its even texture.

Where most banana bread recipes use milk or buttermilk for the dairy component, Martha uses sour cream instead. So the batter picks up a subtle tang that balances the sweetness of the ripe bananas, and the higher fat content keeps the loaf moist for days without drying out.

Using very ripe bananas with brown-spotted skins is the one ingredient decision that determines whether this bread tastes rich or bland. And if you bake with just-ripe bananas, the sugar content is too low and the flavor stays flat, because the starches have not fully converted to the natural sweetness that carries the whole loaf.

Source: Martha Stewart (Entertaining cookbook, marthastewart.com)

Martha Stewart Banana Bread

Recipe by medshi8Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Calories

380

kcal

Creamed butter and sugar beat with eggs before flour, baking soda, and salt fold in with mashed bananas, sour cream, and vanilla. Then chopped walnuts or pecans stir into the batter, and the loaf bakes in a 9×5 pan at 350°F for about 1 hour and 10 minutes.

Ingredients

• 1/2 cup (1 stick) butter, at room temperature, plus more for the pan
  

• 1 cup sugar
  

• 2 large eggs
  

• 1 1/2 cups unbleached all-purpose flour
  

• 1 teaspoon baking soda
  

• 1 teaspoon kosher salt
  

• 1 cup mashed very ripe bananas
  

• 1/2 cup sour cream
  

• 1 teaspoon pure vanilla extract
  

• 1/2 cup chopped walnuts or pecans

Directions

• Preheat and prep the pan: Heat the oven to 350°F and butter a 9x5x3 inch loaf pan.
  
• Cream the butter and sugar: Then beat them in a stand mixer with the paddle attachment until light and fluffy.
  
• Add the eggs: Once creamed, add the eggs and beat to incorporate.
  
• Whisk the dry ingredients: In a separate bowl, whisk the flour, baking soda, and salt together.
  
• Combine the mixtures: Then add the dry ingredients to the butter mixture and mix until just combined.
  
• Add the wet ingredients: Once the flour is in, add the mashed bananas, sour cream, and vanilla, and mix to combine.
  
• Fold in the nuts: Then stir in the chopped walnuts or pecans.
  
• Pour into the pan: Once mixed, pour the batter into the prepared loaf pan.
  
• Bake the bread: Then bake until a cake tester inserted in the center comes out clean, about 1 hour and 10 minutes.
  
• Cool and unmold: Once done, let the loaf rest in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

FAQs

Why does this recipe use sour cream instead of milk?

Sour cream has a higher fat content than milk or buttermilk, which adds richness and density to the crumb. And the acidity in sour cream reacts with the baking soda to create a better rise, so the loaf bakes tall and even without a sunken center.

If sour cream is unavailable, Martha suggests plain yogurt as a substitute, and Greek yogurt works even better since its thicker texture matches sour cream more closely. But avoid substituting regular milk, because the batter loses both the tang and the moisture-retaining fat that make this version stand out.

How do I ripen bananas quickly if mine are not ready?

The source page offers two methods: placing bananas in a paper bag with another ripe fruit overnight, or baking them at 250 to 300°F for about an hour to soften them. And the paper bag method produces better flavor because the fruit ripens naturally through ethylene gas.

But the oven shortcut works in a pinch, though Martha notes the bananas will not taste exactly the same as naturally ripened ones. Since the sugar conversion happens slowly over days, an hour of low heat only gets you partway there.

Can I make this banana bread without nuts?

Martha mentions on the page that the bread works fine without walnuts or pecans, though the nuts add texture and a toasty flavor that contrasts the soft crumb. And without them, the loaf tastes slightly sweeter since there is no savory element to balance the banana and sugar.

But if you want texture without tree nuts, fold in 1/2 cup of chocolate chips or sunflower seeds instead. Since the batter is thick enough to hold mix-ins without them sinking, any sturdy addition distributes evenly through the loaf.

How should I store banana bread and how long does it last?

The source page says to wrap the completely cooled loaf in plastic wrap and store in an airtight container at room temperature for up to 4 days. And in hot or humid kitchens, refrigerating the bread keeps it fresh longer, though you should let it come to room temperature before eating.

For longer storage, the page confirms the bread freezes well for up to 3 months wrapped in plastic and then placed in a freezer bag. And slicing before freezing gives you the flexibility to thaw just a piece or two at a time.

Can I add cream cheese frosting to this bread?

Martha includes a variation on the source page that tops the cooled loaf with cream cheese, confectioners sugar, salt, and vanilla beaten smooth. And spreading the frosting with an offset spatula turns a simple quick bread into something that looks and tastes closer to a cake.

She also describes slicing the loaf in half horizontally and spreading the frosting between the layers for a filled version. But either way, frost only after the bread is completely cool, because warm bread melts the cream cheese and the frosting slides off the sides.