Martha Stewart's Banana Bread

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I have been searching a LONG time and making MANY loaves of banana bread trying to find a light and fluffy (not dense and heavy) bread, and I finally found it! I think the sour cream has a lot to do with it. I have made 3 loaves, 2 of which turned out perfect, 1 of which didn't - I tried to cut back on the sugar and that must have been the problem. From now on I will follow the recipe exactly. I have not made it with the addition of the nuts yet. Don't be alarmed - the outside gets dark, but the inside is very moist. I use a 10" loaf pan and it bakes for exactly 50 minutes. BEWARE: The loaf will quickly disappear!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
  2. With an electric mixer, cream the butter and sugar very well until light and fluffy.
  3. Add the eggs, beating well.
  4. Sift the dry ingredients together and combine with the butter mixture; blend well.
  5. Add the bananas, sour cream, and vanilla; stir well.
  6. Stir in the nuts.
  7. Pour into pan.
  8. Bake 50-60 minutes until a cake tester comes out clean.
  9. Turn out onto a rack to cool.
Most Helpful

Just finished making this and you are so right, this is moist, light texture and delicious. I was glad you mentioned that the outside was dark because when I first saw that thought I had over cooked it. But when I tasted it no problem. Just what I was looking for. I made one very large loaf and it was gone before I had more than a taste of it. I did add a more mashed banana (1 1/2 Cup) as that's what I had after mashing 3 and couldn't bring myself to throw it out. I also added walnuts and I was in banana bread heaven. Served warm with butter for spreading and everyone enjoyed. Thanks so much for posting.

Bonnie G #2 March 06, 2010