Because it is Martha’s go-to banana bread recipe, it is the greatest. She included the recipe in her debut book, Entertaining, and has continued to prepare it ever since. This easy-to-make favorite’s batter is enhanced with sour cream, which imparts a delicate taste and ultra-moist texture. Be careful to use extremely ripe bananas that have not been damaged, and add chopped walnuts or pecans; Martha usually uses pecans. She claims that your family will “go nuts” over this traditional fast bread.
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup mashed very ripe bananas
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts or pecans
- Step 1 Preheat oven to 350 degrees Fahrenheit. Prepare a 9-by-5-by-3-inch loaf pan with butter and leave aside. In an electric mixer equipped with the paddle attachment, cream together butter and sugar until light and airy. Add eggs and incorporate with a mixer.
- Step 2 Whisk together flour, baking soda, and salt in a medium basin. Combine with the butter mixture until just blended. Mix together the bananas, sour cream, and vanilla. Stir in the nuts, then pour into the pan.
- Step 3 1 hour 10 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Rest in pan for 10 minutes, then transfer to a cooling rack.
To create the cream cheese frosting, combine 6 ounces cream cheese, 3 tablespoons confectioners’ sugar, 1/4 teaspoon kosher salt, and 1/2 teaspoon pure vanilla extract in the bowl of an electric mixer equipped with the paddle attachment until smooth. Frost the cooled bread’s top.
After the loaf has cooled, cut it in half horizontally to prepare the cream cheese frosting-filled banana bread as shown on “The Martha Stewart Show.” Using an offset spatula, evenly distribute icing over the bottom half. Place remaining half on top; slice and serve.