I know everyone has their own banana bread recipe… there has to be a million out there. Since I’ve tried that many recipes (okay, maybe just a dozen or so) I can definitely say that this one is the best I have ever baked or eaten! It is just delicious! Erin introduced this recipe to me and I am so thankful… I never need to try another one unless I really want to! So even if you are sick of trying new banana bread recipes, you have got to give this one a chance!
Martha Stewart’s Banana Bread
submitted by Brittany
1/2 c butter (1 stick), at room temperature
1 c sugar
2 large eggs
1 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c very ripe bananas, mashed (~3 bananas)
1/2 c sour cream
1 tsp vanilla extract
1/2 c chopped pecans or walnuts (optional)
Preheat oven to 350 degrees. Butter 9x5x3 inch loaf pan; set aside. (Unless you have a Demarle loaf pan, in which no greasing is necessary… that is definitely on my Christmas list this year!) With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate. In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and mix until just combined. Add mashed bananas, sour cream and vanilla; mix to combine. Stir in nuts (if desired) and pour into pan. Bake until cake tester inserted into center of loaf comes out clean, about 1 hour. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
*the original recipe said 1 hour 10 minutes but I overbaked mine so many times that I finally just changed it to 1 hour. It’s better to check on it early than too late!