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Bananas seem to have an almost supernatural way of turning from green, hard, and not-quite-ripe to “Oh no, brown spots are forming” while you’re not looking.
If you want a go-to version of this sweet bread, the Martha Stewart banana bread recipe is a delicious classic. Stewart’s version dates back to her first cookbook, “Entertaining, ” which came out in 1982. She’s been making it ever since.
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The Martha Stewart banana bread recipe stands out for its inclusion of sour cream for a “subtle tang and super moist texture, ” according to her website.
Stewart recommends that you avoid using brown or bruised bananas — but you’ll still want “really ripe” bananas. For those that like nuts, she prefers to put pecans in her bread and make sure they are finely chopped.
Her recipe involves combining butter, sugar, eggs, flour, baking soda, salt and vanilla extract as well, then baking for an hour and 10 minutes. You can also create a filled version with cream cheese frosting, as featured on “The Martha Stewart Show.”
Martha Stewart Banana Bread Recipe Has Been A Winner Since 1982
The Martha Stewart banana bread recipe has 4 out of 5 stars from 3, 221 ratings on the recipe page, with reviewers raving about it being moist, light and a favorite to make.
If you’re looking for a banana bread option that encourages even mushier bananas, try Sweet + Savory by Shinee’s version. She actually encourages using frozen bananas that are defrosted. Why?
“Because when thawed, bananas get super mushy and liquidy, ” Shinee writes. “And all (those) juices are gold! Don’t throw out the liquid, it makes the bread moist and flavorful.”
Of My Favorite Banana Bread Recipes
To keep your banana bread moist the longest, Nichole also recommends that you tightly wrap your cooked banana bread in plastic wrap and then seal that in a plastic bag or storage container.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's best banana bread recipe was featured in her first book, Entertaining, and has been her go-to ever since. In fact, Martha says your family will go bananas for this classic quick bread.
The batter for this easy-to-make favorite is enriched with sour cream, which gives it a subtle tang and super-moist yet dense texture that slices well. Martha always adds pecans, but chopped walnuts (or no nuts) also works.
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The hardest part about making our best banana bread recipe is waiting for the loaf to bake—but we guarantee it will be worth it!
Banana bread keeps well. Make sure the loaf has cooled completely before wrapping it in plastic wrap, parchment, or wax paper and placing in an airtight container for up to four days. If your kitchen is hot and humid, you may want to store the loaf in your refrigerator, but allow time for it to come back to room temperature before eating.
Banana bread also freezes well. We like to bake an extra loaf to keep in the freezer for when we don’t have time to bake. The loaf should be completely cool before you wrap and freeze it. Wrap it in plastic wrap, then place in a freezer bag. Freeze the whole loaf, or give yourself more flexibility by slicing it and freezing the slices—that way you can defrost just a couple of pieces when desired. Banana bread will last up to three months in the freezer.
Martha Stewart's Banana Nut Bread Recipe
Short answer: No! The riper the better, an overripe banana is a much better choice for banana bread than an underripe one. Ripe bananas add sweetness to your banana bread, unripe ones do not.
Peel overripe bananas and stash them in a freezer bag to have a supply available anytime you want to make banana bread.
There are a couple of reasons your banana bread might be dry. It might be the result of using too much flour. This may happen if you didn’t measure the flour carefully. Another reason is overmixing—our recipe calls for mixing the dry and wet ingredients “just until combined.” Overmixing can produce a dry, rubbery loaf.
Ultimate Banana Bread
We prefer plastic wrap to aluminum foil for wrapping banana bread. For countertop storage, we often store banana bread in an airtight container rather than wrapping it in plastic or foil. And if we’re gifting a loaf, we’ll wrap it in parchment paper or wax paper for a pretty but practical presentation.
Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.
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Banana Bread Recipes
You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.
If your loaf looks brown on top before the inside is done cooking, tent it loosely with aluminum foil (so the top is protected yet steam can escape) for the remainder of the cooking time.
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