Martha Stewart's best banana bread recipe was featured in her first book, Entertaining, and has been her go-to ever since. Martha says your family will "go bananas" for this classic quick bread as a breakfast treat or afternoon snack. 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 work. The hardest part about making our best banana bread recipe is waiting for the loaf to bake and cool—but we guarantee it will be worth the wait!
Ingredients
½ cup (1 stick) butter, at room temperature, plus more for pan
1 cup sugar
2 large eggs
1 ½ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed very ripe bananas
½ cup sour cream
1 teaspoon pure vanilla extract
½ cup chopped walnuts or pecans
Directions
Step 1
Preheat oven to 350°F. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter, and sugar until light and fluffy.
Step 2
Add eggs and beat to incorporate.
Step 3
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined.
Step 4
Add bananas, sour cream, and vanilla; mix to combine.
Step 5
Stir in nuts and pour into prepared pan.
Step 6
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes.
Step 7
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
How to Store Banana Bread
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.
Courtesy of Martha Stewart
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