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

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★★★★★

4.6 from 90 reviews

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/martha-stewarts-moist-and-flavorful-sour-cream-banana-bread-recipe/