Tuesday, October 4, 2011

Martha Stewart's Banana Bread with Sour Cream

I should really just stop buying bananas altogether. They never get eaten fast enough and I end up looking for another banana bread recipe. I chose this one because the idea of putting sour cream into the mix was rather intriguing.

I found out the hard way that the butter really does have to be room temperature. I tried to soften it but it was still too hard on the inside and I ended up with chunks of butter in my batter that wouldn't quite mix. Learn from my mistake and make sure your butter really is room temperature before you combine it.

This bread turned out very moist. 


  • 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 flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans

  1. 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.
  2. 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.
  3. 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.

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