Martha Stewart’s Banana Bread (Easy Recipe)

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Martha Stewart’s banana bread lands in that sweet spot between classic comfort and easy baking. Soft, moist, and brimming with banana flavor, this loaf also features the occasional crunch from walnuts and the smooth melt of chocolate chips. You’ll find that the steps are simple, the ingredients are basic, and the finished bread is just the thing for breakfast, snacks, or sharing with friends.

Why Martha Stewart’s Banana Bread?

Most banana breads promise flavor and texture, but Martha’s version takes things further. The batter leans on very ripe bananas for deep sweetness and aroma, sour cream for tenderness, and a handful of mix-ins. You don’t need special equipment—just a bowl and an appetite. As aromas fill your kitchen, you’ll know: simple recipes work best.

Ingredients Breakdown

This recipe uses pantry staples and fresh fruit. Here’s what you’ll need and why:

• Unsalted Butter: Adds richness and keeps the crumb moist.
• Granulated Sugar: Sweetens the loaf while helping create a tender crust.
• Large Eggs: Bind ingredients and ensure a cohesive structure.
• All-Purpose Flour: Forms the bread’s base.
• Baking Soda: Lifts the bread for a light, fluffy crumb.
• Salt: Balances the sweetness and brings out flavor nuances.
• Overripe Bananas: Intensely sweet and aromatic—mash them well for best integration.
• Sour Cream: Keeps the bread soft and lends a slight tang.
• Pure Vanilla Extract: Rounds out the flavors.
• Walnuts or Pecans: For crunch and nutty notes.
• Chocolate Chips: For richness and contrast against the bananas.

Each ingredient has a role. You can swap walnuts for pecans or skip the chocolate chips altogether, but together, they create the signature texture of this loaf.

Step-by-Step Instructions

Baking banana bread shouldn’t be tricky. Here’s the seamless approach Martha Stewart favors:

1. Prep Work

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan with butter or line it with parchment paper.

2. Mix the Wet Ingredients

• In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in mashed bananas, sour cream, and vanilla extract until fully blended.

3. Add Dry Ingredients

• In a second bowl, whisk together flour, baking soda, and salt.
• Gradually fold the dry mixture into the wet ingredients. Don’t overmix—stir only until combined. Overmixing can make the bread dense.

4. Incorporate Nuts and Chocolate

• Fold in chopped walnuts or pecans.
• Sprinkle chocolate chips with a tablespoon of flour to stop them from sinking, then gently stir them into the batter.

5. Bake

• Pour the thick batter into your prepared loaf pan.
• Smooth the top with a spatula.
• Bake for 55–65 minutes, rotating the pan halfway through. Check doneness by inserting a toothpick into the center; it should come out mostly clean (with perhaps a crumb or two).

6. Cool and Slice

• Let the bread cool in the pan on a wire rack for 10–15 minutes.
• Run a butter knife along the edges, then carefully turn the loaf out onto the rack. Allow it to cool fully before slicing.

How to Ripen Bananas Quickly

Banana bread depends on bananas that are almost too ripe to eat on their own. If yours are still yellow or have only a few spots, try these simple methods to speed up ripening:

• Oven Method: Place the unpeeled bananas on a baking sheet. Bake at 300°F for fifteen to twenty minutes until skins turn brown and the fruit softens.
• Microwave Method: Peel the bananas, then microwave each for about 30 seconds until soft.
• Paper Bag Method: Place bananas in a paper bag with an apple. Fold the bag closed and let sit at room temperature for one to two days.

Use fully ripened bananas for the best, sweetest results.

Pro Tips for Perfect Banana Bread

Small tweaks make a noticeable difference in your banana bread. Here’s how to ensure success:

• Use black-spotted bananas: The blacker the peel, the sweeter the loaf.
• Mash bananas thoroughly: Use a fork or potato masher for a uniform mash—lumps will create gooey spots.
• Measure flour accurately: Too much flour leads to dry bread. Spoon flour into your measuring cup, then level off with a knife.
• Check your baking soda: Old or exposed baking soda won’t leaven well. Test for freshness with a bit of vinegar—bubbles mean it’s good to go.
• Don’t overmix: Stir only until the flour disappears.
• Monitor baking: Begin checking for doneness at 55 minutes.
• Cool on a rack: Take your bread out of the pan after 10–15 minutes so the bottom doesn’t steam and get soggy.

Common Variations and Substitutions

Banana bread adapts easily to different tastes or dietary needs. Explore these variations:

• Healthier Version: Swap sour cream for plain Greek yogurt and reduce sugar to ¾ cup. Skip the chocolate chips, or use dark chocolate.
• Citrus Twist: Add a tablespoon of grated orange zest to the batter.
• Holiday Style: Mix in dried cranberries and a dash of nutmeg.
• Tropical Inspiration: Stir in a half cup of drained crushed pineapple.
• Indulgent Swirls: Pour half the batter into the pan, add dollops of Nutella or salted caramel, then top with the rest and swirl with a knife.

Don’t be afraid to play with the recipe. Try coconut flakes for more texture or add a sprinkle of espresso powder for a mocha note.

Storing and Freezing Banana Bread

Your banana bread stays moist for days and freezes beautifully, making it ideal for advance prep and leftovers.

To Store:

• Room Temperature: Let the bread cool completely, then wrap tightly in aluminum foil or a resealable bag. Store on the counter for up to four days.
• Refrigerator: For up to a week, wrap and refrigerate.

To Freeze:

• Slice the cooled loaf.
• Wrap individual pieces tightly in plastic wrap.
• Seal in a freezer bag or airtight container.
• Freeze for up to three months.

To Thaw:

• Remove slices needed and let thaw overnight in the fridge or for a few hours at room temperature.
• Warm slices in the toaster oven for fresh-baked texture.

Banana Bread FAQ

Why does my banana bread sink in the middle?

Typically, this happens if the bread is underbaked or the leavening wasn’t fresh. Always check doneness before removing from the oven and make sure your baking soda is active.

Can I make muffins instead?

Absolutely. Divide the batter into greased muffin tins, filling each about two-thirds full. Bake at 350°F for 18–22 minutes.

Can I make this recipe gluten-free?

Yes. Use a cup-for-cup gluten-free flour blend. The texture will shift slightly, but you’ll get a tender, flavorful loaf.

Serving Suggestions

Serve warm slices plain, or enhance them with:

• A smear of soft butter.
• A drizzle of honey or maple syrup.
• A sprinkle of toasted shredded coconut.
• A spoonful of whipped cream cheese.

Banana bread also pairs well with coffee or black tea. For brunch, cut thick slices and serve alongside Greek yogurt, berries, and nuts.

Martha Stewart’s banana bread blends old-fashioned charm with a foolproof method. Mix together simple ingredients, enjoy irresistible aromas, and savor each bite of this moist, tender loaf. Whether you keep it classic or experiment with your favorite add-ins, you’ll find yourself reaching for this recipe every time there are bananas going soft on your counter.