Martha Stewart’s Banana Bread: Moist and Tender Every Time

This Martha Stewart banana bread is the one I reach for when I want a loaf that stays moist for days and has that lovely balance of banana flavor and a tender crumb.

It uses sour cream to keep the loaf soft and a little nutty warmth from butter, making it the kind of banana bread that’s just as good on day three as it is fresh from the oven.

What Makes This Banana Bread So Good

I’ve made plenty of banana bread recipes over the years, and this one stands out because the sour cream keeps the crumb incredibly soft without making it gummy.

The melted butter brings a subtle richness, and using very ripe bananas (the ones with speckled brown spots) gives you deep, natural sweetness without needing extra sugar. The top gets that crackly crust you always hope for.

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly: melted butter gives a tender crumb
• 1 cup granulated sugar: sweetens and helps with moisture
• 2 large eggs: at room temperature for even mixing
• 1 1/2 cups all-purpose flour: spooned and leveled for accuracy
• 1 teaspoon baking soda: the leavening agent
• 1/2 teaspoon salt: balances sweetness
• 1 cup mashed very ripe bananas (about 2-3 medium): the spottier, the sweeter
• 1/2 cup sour cream: the key to a moist, tender loaf
• 1 teaspoon vanilla extract: rounds out the flavor
• 1/2 cup chopped walnuts or pecans (optional): for crunch

Variations / Substitutions

• Dairy-free: swap butter for melted coconut oil and sour cream for a thick dairy-free yogurt.
• Whole wheat: replace half the all-purpose flour with whole wheat pastry flour for a nuttier flavor.
• Nut-free: omit walnuts or swap them for chocolate chips.
• Sugar: you can reduce the sugar to 3/4 cup for a less sweet loaf without affecting the texture.
• If you’re after something in muffin form, my One-Bowl Banana Muffins recipe works beautifully.

How to Make Martha Stewart’s Banana Bread

Step 1: Whisk the Wet Ingredients

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the 1/2 cup melted butter and 1 cup sugar until smooth. Whisk in the 2 eggs one at a time, then add the 1 cup mashed bananas, 1/2 cup sour cream, and 1 teaspoon vanilla.

The mixture will look glossy and slightly thickened, with the bananas speckled throughout. Don’t worry if a few small lumps of banana remain; they’ll melt into the bread as it bakes.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the 1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.

Whisk them well to distribute the baking soda evenly; any clumps can create uneven texture in the finished loaf.

Step 3: Fold the Batter Together

Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold everything together just until no dry floury streaks remain. If you’re adding the 1/2 cup chopped walnuts, fold them in now with a few gentle strokes.

The batter should be thick and lumpy, not smooth like cake batter. A few gentle strokes are all it takes; overmixing will make the bread tough and dense.

Step 4: Bake the Loaf

Scrape the batter into the prepared loaf pan and smooth the top with your spatula. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The top will be deeply golden and domed, with a crack down the center. If the top is browning too quickly, tent it loosely with foil during the last 15 minutes of baking.

Step 5: Cool and Slice the Bread

Let the bread cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack and cool completely. Using a serrated knife, slice the bread once it’s fully cool for the cleanest cuts.

The crumb will be moist and tender, with pockets of banana flavor and, if you added them, a crunch of toasted walnuts. Serve as is or with a smear of butter.

Tips for the Best Banana Bread

• Use the ripest bananas you can find; ones with completely brown peels are ideal.
• If your bananas are still yellow, speed things up by roasting them in their skins at 300°F for 15 minutes until they turn black and soft.
• Sprinkle a tablespoon of turbinado sugar on top just before baking for a crunchy, bakery-style crust.
• Measure flour by spooning it into the cup and leveling off; scooping directly from the bag can add too much and make the bread dry.

Baking times change slightly with the pan you choose:

Storing Leftovers

Store banana bread wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, wrap and freeze for up to 3 months; thaw at room temperature. Reheat slices in a toaster oven for a few minutes if you like it warm.

Frequently Asked Questions

Can I use frozen bananas?

Yes, thaw them completely and drain off the excess liquid before mashing.

Why did my banana bread sink in the middle?

This usually happens when the bread is underbaked or the baking soda is expired. Test with a toothpick before removing from the oven.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend that contains xanthan gum.

Can I use oil instead of butter?

You can, though the flavor and texture will be less rich. Substitute 1/2 cup vegetable oil for the melted butter.

Martha Stewart Banana Bread Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Calories: 250

Ingredients Method Notes

Ingredients

  

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed very ripe bananas (about 2-3 medium)
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Whisk melted butter and sugar, then eggs, mashed bananas, sour cream, and vanilla until smooth.
2. In another bowl, whisk flour, baking soda, and salt.
3. Add dry ingredients to wet and fold gently until just combined, folding in walnuts if using.
4. Scrape batter into prepared pan, smooth top, and bake for 55 to 65 minutes until a toothpick comes out clean.
5. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.

Notes

Baking times can vary; start checking at 55 minutes. If the top browns too quickly, tent with foil. For the cleanest slices, cool completely.