As I start the new year I always want to cook more and so I figured I would start the year off with a classic and share it with you! Who doesn’t love a good banana bread recipe? Plus, I’ll admit my husband likes to tease me because I have a kitchen-aid mixer yet very rarely use it so this was the perfect opportunity. And I always tend to have bananas laying around ready to be used for banana bread…they just don’t stay ripe for very long!
Where do you go when you need a good banana bread recipe? PINTEREST! Once I saw that this was Martha’s recipe…I couldn’t resist and had to try it out. It ended up being great and even my husband loved the result!
Perfect banana bread
by Martha Stewart
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups unbleached plain flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas (about 3)
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans (optional; I didn’t use them)
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, 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 the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Recipe © 2012 Martha Stewart Living Omnimedia, Inc. All rights reserved.