Martha Stewart’s Moist and Flavorful Sour Cream Banana Bread Recipe

Introduction

Martha Stewart’s sour cream banana bread is a moist, flavorful loaf that elevates a classic treat with a unique tang. The addition of sour cream enhances texture and balances the sweetness of ripe bananas, making this recipe perfect for both novice and experienced bakers.

Ingredients

• 1 1/2 cups overripe bananas, mashed (approximately 3 bananas)
• 1 cup sour cream
• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
2. Step 2: In a large bowl, whisk together the sour cream, mashed bananas, eggs, and vanilla extract until smooth.
3. Step 3: In another bowl, sift the flour, baking soda, salt, and sugar.
4. Step 4: Gently fold the dry ingredients into the wet mixture. Avoid overmixing to keep the bread tender.
5. Step 5: Add the melted butter and fold it into the batter until just combined.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Step 7: Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• Use very ripe bananas with plenty of brown spots for the best sweetness and moisture.
• For added crunch, fold in 1/2 cup chopped walnuts or pecans before baking.
• Chocolate chips (about 1/2 cup) make a delicious addition for chocolate lovers.
• Add warm spices like 1/2 teaspoon cinnamon or a pinch of nutmeg for extra flavor.
• Do not overmix the batter to avoid a dense texture; fold ingredients just until combined.

Storage

Store banana bread at room temperature wrapped in plastic wrap or in an airtight container for up to 3 days. For longer freshness, refrigerate it for up to 1 week or freeze sliced portions in a freezer-safe bag for up to 3 months. To enjoy, thaw slices at room temperature or reheat in a 350°F oven for 5-10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes Martha Stewart’s banana bread recipe unique?

The use of sour cream makes the loaf moist and tender, adding a subtle tang that balances the sweetness of the bananas and enhances the overall flavor.

How should I prepare the bananas for this recipe?

Choose very ripe bananas with brown spots and mash them thoroughly for a smooth consistency that blends evenly into the batter, ensuring moist and flavorful bread.

Martha Stewart’s Moist and Flavorful Sour Cream Banana Bread Recipe

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Martha Stewart’s sour cream banana bread is a moist, flavorful quick bread featuring the unique addition of sour cream that enhances texture and adds a delightful tanginess. This classic recipe balances the natural sweetness of ripe bananas with the rich, tender crumb imparted by sour cream, making it a perfect treat for both novice and experienced bakers. Easily customizable with nuts, spices, or chocolate, this banana bread is ideal for breakfast, snack time, or dessert.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 1 loaf (approx. 10-12 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 3 ripe bananas, mashed (approximately 1 1/2 cups)
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted

Dry Ingredients

• 1 3/4 cups all-purpose flour (approximately 220 grams)
• 3/4 cup granulated sugar (150 grams)
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
2. Mix the Wet Ingredients: In a large bowl, whisk together the sour cream, mashed ripe bananas, eggs, vanilla extract, and melted butter until the mixture is smooth and well combined.
3. Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and granulated sugar. This helps to distribute the leavening agents evenly and prevent lumps.
4. Incorporate Dry into Wet: Gently fold the dry ingredients into the wet mixture just until incorporated. Be careful not to overmix as this can make the bread dense and tough.
5. Prepare for Baking: Pour the batter into the greased loaf pan and smooth the top with a spatula to ensure even baking.
6. Bake the Bread: Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
7. Cool the Bread: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This resting helps the texture set perfectly.

Notes

• Use very ripe bananas with lots of brown spots for the best natural sweetness and moisture.
• Do not overmix the batter to maintain a tender crumb.
• Check the bread for doneness a few minutes before the recommended baking time to avoid overbaking.
• Store banana bread at room temperature wrapped in plastic wrap for up to 3 days or refrigerate for up to one week for extended freshness.
• You can freeze sliced banana bread in an airtight container for up to 3 months.
• Optional add-ins include chopped walnuts, pecans, chocolate chips, cinnamon, nutmeg, or grated orange zest for varied flavors.
• Let the bread cool completely before slicing for neat, even slices.

Keywords: banana bread, sour cream banana bread, Martha Stewart banana bread, moist banana bread, quick bread, homemade banana bread, easy banana bread recipe