Martha Stewart’s Banana Bread recipe is my all time favorite banana bread to make!
This is my favorite banana bread recipe. I make it more often then any other banana bread I have tried.
It came out of Martha Stewart’s Entertaining Cookbook which was her first book back in 1982. Martha Stewart likes to make her recipes just a little different then the average one. This one is no exception.
Martha takes a basic banana bread and makes it special by adding sour cream to it. Yes, it makes it less healthy and more cake like, but it is so good!
I have made this recipe for years. It is my favorite. I have served this so many times and people always ask me for the recipe. After they make it, it quickly becomes their favorite as well.
When I have enough ripe bananas I love to double this recipe so that I have a loaf to put in the freezer for an easy breakfast or dessert.
My kids get confused with banana bread. They can never figure out what it is. One time I will serve it for breakfast, then another time I will serve it with a meal, and yet another time I will serve it for dessert. Breakfast, side dish, or dessert whatever you choose it is delicious!
This recipe also works well gluten free. I now use Bob’s Red Mill’s 1 to 1 Gluten Free Blend and it works great too. It is so good no one will know it is gluten free!
- 1/2 cup butter room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour Bob’s Red Mill 1 to 1 Gluten Free Flour Blend works well for a gf version
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup chopped pecans or walnuts optional
Preheat oven to 350 degrees.
In a mixing bowl cream butter, sugar, and eggs.
In another bowl combine the dry ingredients and add to the butter mixture. Mix well.
Add the bananas, sour cream, and vanilla. Stir well.
Stir in the nuts if using. Pour into a well greased loaf pan.
Bake for 55-60 minutes. Let cool 5 minutes then turn onto a rack to cool.
Slice and enjoy!
The original picture I posted in 2008.