Martha Stewart is one of the most well-known names in the world of cooking and baking. Her recipes are favorites among home cooks all over the world, and her banana bread recipe is no exception.
The combination of sweet and savory flavors makes this banana bread a classic favorite. With its moist texture and delicious taste, it’s no wonder why Martha Stewart’s banana bread recipe is a favorite among many.
What is Martha Stewart’s Banana Bread?
Martha Helen Stewart is an American retail businesswoman, writer, and television personality. One of the popular recipes is Martha Stewart’s Banana Bread Recipe which is named by her.
It is a classic banana bread recipe made with mashed bananas, brown sugar, butter, eggs, flour, baking soda, baking powder, and salt.
The result is a moist and tender bread that is perfect for breakfast, brunch, or as a snack. The sweetness of the bananas combined with the richness of the butter creates a flavor that is hard to resist.
Why You’ll Love This Martha Stewart’s Banana Bread Recipe?
This classic banana bread recipe is easy to make and can be enjoyed by the whole family. It’s also great for using up any overripe bananas you may have lying around.
The combination of sweet and savory flavors makes this bread a favorite among many. Plus, it’s great for breakfast, brunch, or just as a snack.
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The Ingredients
1 cup of room temperature unsalted butter: Butter is a key ingredient in baking and adds moisture and richness to the banana bread. Using unsalted butter allows better control over the salt content in the recipe.
2 cups of granulated cane sugar: Sugar sweetens the bread, caramelizes during baking, and contributes to the texture and tenderness of the crumb. It also helps with browning.
4 large farm-fresh eggs: Eggs act as a binding agent, adding structure and stability to the bread. They also contribute to moisture and richness.
3 cups of sifted all-purpose flour: Flour provides the structure for the bread. Sifting helps aerate the flour, preventing lumps and ensuring a smoother texture.
2 teaspoons of high-quality baking soda: Baking soda is a leavening agent that helps the bread rise by creating air bubbles in the batter.
2 teaspoons of fine sea salt: Salt enhances the flavor of the bread and balances the sweetness. It also helps strengthen the gluten structure in the flour.
2 cups of mashed overripe Cavendish bananas: Mashed bananas are the star ingredient, providing natural sweetness, moisture, and flavor to the bread. Overripe bananas are preferred as they are sweeter and easier to mash.
1 cup of rich sour cream (if doubling, use 1 cup instead of 1/2 cup): Sour cream adds moisture, richness, and a slight tanginess to the bread. It also contributes to the tender crumb.
2 teaspoons of pure Madagascar vanilla extract: Vanilla extract enhances the overall flavor profile of the bread, adding depth and complexity.
1 cup of coarsely chopped California walnuts (Optional) or 1 cup of toasted Georgia pecans (Optional): Nuts, whether walnuts or pecans, add texture, crunch, and a nutty flavor to the banana bread. They’re optional for those who enjoy the extra texture and flavor in their bread
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper to prevent the banana bread from sticking.
Step 2: Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt. This ensures even distribution of leavening agents and seasoning. Set this dry mixture aside for later use.
Step 3: Cream Butter and Sugar
In a large mixing bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the room temperature unsalted butter and granulated cane sugar. This step creates a light and fluffy base for the banana bread.
Step 4: Incorporate Eggs
Add the farm-fresh eggs one at a time to the creamed butter and sugar mixture. Beat well after each addition to fully incorporate the eggs into the mixture, ensuring a smooth texture.
Step 5: Combine Wet Ingredients
Stir in the mashed overripe Cavendish bananas, rich sour cream, and pure Madagascar vanilla extract into the butter-sugar-egg mixture. Combine these wet ingredients thoroughly to create a flavorful and moist batter.
Step 6: Incorporate Dry Ingredients
Gradually add the prepared dry ingredients (flour, baking soda, and salt mixture) to the wet mixture. Mix until just combined. Overmixing can result in a tougher texture, so blend until the ingredients are incorporated without overdoing it.
Step 7: Add Nuts (Optional)
If desired, gently fold in the coarsely chopped California walnuts or toasted Georgia pecans into the batter. This step adds a delightful crunch and extra flavor to the banana bread.
Step 8: Transfer to Loaf Pans
Divide the batter evenly between the prepared loaf pans. Ensure an even distribution for consistent baking.
Step 9: Bake
Place the pans in the preheated oven and bake for about 60 to 75 minutes. Check for doneness by inserting a toothpick into the center of the loaves. If it comes out clean or with a few dry crumbs, the banana bread is ready.
Step 10: Cool and Serve
Once baked, remove the pans from the oven and allow the banana bread to cool in the pans for about 10 to 15 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing and serving. This cooling process helps set the texture and flavors before enjoying the delicious banana bread.
Notes
• To make sure your banana bread is light and moist, make sure to use very ripe bananas.
• If you like your banana bread sweeter, you can add an extra 1/4 cup of brown sugar.
• You can add nuts, chocolate chips, or other mix-ins to the batter if desired.
• To give the bread a crunchy top, sprinkle some sugar on top before baking.
• Make sure the butter is melted but not hot before adding it to the batter.
• To make sure the bread doesn’t stick to the pan, be sure to grease it liberally.
Storage Tips
This banana bread can be stored at room temperature in an airtight container for up to 5 days. It can also be stored in the refrigerator for up to 2 weeks. To freeze, wrap the bread tightly in plastic wrap and then in foil. Freeze for up to 3 months.
Nutrition Information
Serving size: 1 slice
Calories: 202
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Serving Suggestions
• Slice the bread and spread with butter or peanut butter.
• Top with fresh fruit or a dollop of yogurt.
• Serve with a dollop of cream cheese or a drizzle of honey.
• Toast the bread and top with jam or jelly.
• Spread with nut butter and top with sliced bananas.
• Make French toast with the bread.
What Other Substitute Can I Use in Martha Stewart’s Banana Bread Recipe?
• Greek yogurt: Greek yogurt can be used in place of the butter to add moisture and richness to the bread.
• Maple syrup: Maple syrup can be used in place of the brown sugar for a subtle sweetness.
• Whole wheat flour: Whole wheat flour can be used in place of the all-purpose flour for added fiber and nutrition.
• Coconut oil: Coconut oil can be used in place of the butter for a subtly sweet flavor.
• Applesauce: Applesauce can be used in place of the butter for added moisture.
• Honey: Honey can be used in place of the brown sugar for a mild sweetness.
• Flaxseed meal: Flaxseed meal can be added to the batter for an added boost of fiber and nutrition.
Equipment
- Mixing bowl
Ingredients
- 2 teaspoons of high-quality baking soda
- 2 teaspoons of fine sea salt
- 2 cups of mashed overripe Cavendish bananas
- 1 cup of room temperature unsalted butter
- 2 teaspoons of pure Madagascar vanilla extract
- 1 cup of coarsely chopped California walnuts Optional or 1 cup of toasted Georgia pecans (Optional)
- 2 cups of granulated cane sugar
- 4 large farm-fresh eggs
- 3 cups of sifted all-purpose flour
- 1 cup of rich sour cream if doubling, use 1 cup instead of 1/2 cup
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper.
- In a medium-sized bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt. Set this dry mixture aside.
- In a large mixing bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the room temperature unsalted butter and granulated cane sugar until light and fluffy.
- Add the farm-fresh eggs one at a time to the creamed butter and sugar mixture, beating well after each addition.
- Stir in the mashed overripe Cavendish bananas, rich sour cream, and pure Madagascar vanilla extract into the butter-sugar-egg mixture until well combined.
- Gradually add the prepared dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in the coarsely chopped California walnuts or toasted Georgia pecans into the batter if you choose to include them.
- Divide the batter evenly between the prepared loaf pans.
- Place the pans in the preheated oven and bake for about 60 to 75 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Once baked, remove the pans from the oven and allow the banana bread to cool in the pans for about 10 to 15 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing and serving.
Notes
- To make sure your banana bread is light and moist, make sure to use very ripe bananas.
- If you like your banana bread sweeter, you can add an extra 1/4 cup of brown sugar.
- You can add nuts, chocolate chips, or other mix-ins to the batter if desired.
- To give the bread a crunchy top, sprinkle some sugar on top before baking.
- Make sure the butter is melted but not hot before adding it to the batter.
- To make sure the bread doesn’t stick to the pan, be sure to grease it liberally.
Nutrition
Frequently Asked Questions
Q1. How can I tell when the banana bread is done?
A1. The banana bread is done when a toothpick inserted into the center of the bread comes out clean.
Q2. Can I freeze the banana bread?
A2. Yes, the banana bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing.
Q3. Can I use any type of flour in this recipe?
A3. Yes, any type of flour can be used in this recipe.
Q4. Is it better to use very ripe bananas?
A4. Yes, it is best to use very ripe bananas for this recipe as the sweetness and moisture will be more intense.
Q5. Can I add mix-ins to the banana bread?
A5. Yes, you can add mix-ins such as nuts, chocolate chips, or dried fruit to the batter.
Q6. How do I store the banana bread?
A6. The banana bread can be stored at room temperature in an airtight container for up to 5 days. It can also be stored in the refrigerator for up to 2 weeks.
Q7. What other substitutes can I use in this recipe?
A7. You can substitute Greek yogurt for the butter, maple syrup for the brown sugar, whole wheat flour for the all-purpose flour, coconut oil for the butter, applesauce for the butter, honey for the brown sugar, and flaxseed meal for added fiber and nutrition.
Conclusion
Martha Stewart’s Banana Bread Recipe is a classic and beloved recipe that is sure to please. The combination of sweet and savory flavors makes it a great option for breakfast, brunch, or as a snack.
Plus, it’s easy to make and can be enjoyed by the whole family. Make sure to use very ripe bananas for maximum sweetness and moisture. You can also add mix-ins such as nuts, chocolate chips, or dried fruit to the batter.
The bread can be stored at room temperature in an airtight container for up to 5 days or in the refrigerator for up to 2 weeks. You can also freeze the bread for up to 3 months. Give this classic recipe a try and you won’t be disappointed!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more