The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this quick bread becoming tough and chewy, don't overmix the batter.

The Best Banana Bread

(1 stick) butter,

sugar

eggs

all-purpose flour

baking soda

salt

bananas

sour cream

vanilla extract

walnuts

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.

I've been making this recipe for years. I've tried so many others - some too heavy and dense others too crumbly and dry. As Goldilocks said this one was just right.  After many bakes I usually add 1/2 cup of chopped pecans, 1 tsp cinnamon, 1/2 tsp nutmeg and my secret 1/2 tsp ground cardamom. Most of the time I add a 1/2 cup of raisins. Don't even comment yuck to raisins my family likes them - to each their own.

I’ve made this recipe numerous times and it’s always delicious. The only changes I make are using greek yogurt instead of sour cream and adding cinnamon. Add-ins I’ve tried are walnuts, blueberries and craisins. Always get compliments and requests for the recipe.

It drives me crazy how many Leave poor reviews just because it is a Martha Stewart recipe.  Give me a break, people!  That said, this is THE best banana bread recipe out there.  I have made if for years, often for bed and breakfast guests, and am always told that it is the best banana bread they have ever eaten.  My only addition is to sprinkle the top with raw sugar about 15 minutes into baking.  Raw sugar is pretty heavy and if you put it straight on the batter it tends to sink down into the middle.  I often make this in 3 small loaf pans or 6 minis.  Great every time!

I added cinnamon and nutmeg but otherwise stayed true to the recipe and it is a beautiful moist banana bread.  Kids love it!

This my go to recipe for Banana Bread, used as an afterschool snack for the grandkids in lieu of commercial bakery goods. I add chocolate chips and it is as moist and delicious as an expensive bakery.

Not as moist as I like it, but it was still good

I love this recipe. I made them for people for Christmas instead of nasty fruit cakes some with nuts, some with chocolate and crasins and some just like the recipe. I always get compliments. Thanks Martha.

Tastes great!  I used plain yogurt instead of sour cream and threw in some chocolate chips.  This is a keeper.  Delish!

Best I’ve ever used, always get compliments on how moist and delicious it is. I’ve tried it with plain Greek yogurt and it comes out very tasty too.

This is absolutely THE BEST banana bread recipe I've ever used. I always get so many compliments whenever I serve this banana bread, and it's one that I'm requested to make more often. Thanks Martha!

Ohhh Martha, you've done it again. *drools*. I have tried SO many banana bread recipes but this is BY FAR the best! Everyone always loves this recipe when I make it. The filling is yummy, but I typically forego it and instead sub in chocolate chips in place of the nuts. So moist. So flavorful. So much yes.

I liked it but I was not getting that banana flavor.  Next time I will use 1 1/2

this is the only banana nut bread I make.  Everyone LOVES it.  I give it as gifts a lot.  I too have been making this bread about 15-20 years.

I have used this banana bread recipe for ages. 15 to 20 years? This is my go-to recipe. With or without nuts, it’s great. I’ve used a bread loaf stone from Pampered Chef and it almost always sticks in the center underside. Today I tried lining that same bread loaf stone with parchment, then non-stick sprayed the parchment and it lifted out great. I’ve used a metal loaf pan and it came out great, but I haven’t used glass. This is the yummiest and moistest banana bread ever. I think the sour cream is what makes the difference. Definitely recommend to everyone, bake this recipe! I don’t think anyone will be disappointed. Enjoy!

Phenomenal!!!!! 5 stars!!!!! Watch Martha make this on YouTube as well as you cook for extra tips! I followed it exactly with the banana being just ripe and not dark dark brown and it worked so out perfectly omgggggggggg elite! Best one I’ve ever made in my life!!!!

My sister has been making this bread for over 10 years in Martha Stewart's cute mini loaf pan, tonight I made some in a regular loaf pan, delicious! I added some cinnamon and my house smells amazing!

Very easy to make and great banana flavour.

I loved this recipe! I used a little extra banana, mini chocolate chips instead of nuts and made muffins instead of a big loaf. They were perfectly moist and done in 17 minutes. I'll totally use this recipe again.

Have made this before, I made 2 loaves today,  best banana bread recipe I've ever used.

My husband’s favorite...and he’s picky. I’m always looking up different recipes to use whatever I have in the house. So, sometimes my banana bread will have buttermilk and sometimes lemon juice, etc.  My husband asked me to make this specific recipe this fall. He referred to it as “that one you made which tasted light.” Mmmm...Okayyyy. Anyway, it his birthday week (also referred to as the twelve days of Jim’s birthday) and he’s asleep. There’s one in the oven right now as a surprise when he wakes up. Thank you, Martha!🤗

This is my favorite but I only bake it for an hour.

We love this.  I have made it for years!  I use the smaller Bread pans 7 3/8 x 3 5/8 x 2 1/4. Bake 40 minutes.  I do not put nuts in batter but sprinkle across top.  I have poured half batter in pans, chocolate chips (mini) and rest of batter. Yum! Always perfect bread.  Never dry.

I agree that the hour and 10 minutes is a bit long.
Regardless -- I make this every time my bananas are on the verge. The best.

I have searched high and low for a good BB recipe and this is it, the bread is just sweet enough just moist enough so so yummy can freeze it and defrost in the microwave and its just as good, I make it all the time. I would suggest an hour int the oven is plenty.

This is my go to Banana Bread recipe! Turns out amazing every single time.

Perfection! Yummy!!! If using a glass pan turn oven down 25 degrees and cut cooking time by about 15-20 minutes to avoid over baking. Glass pans get hotter and retain heat longer after removing from oven! I started the toothpick challlenge at 30 minutes if baking time...new apt...new oven.
It was ready at 45 minutes.

If you don't have sœur Creme, you can use buttermilk. Both work great!

This is the BEST BEST banana bread! I tried to give it 5 stars but it wouldn't go past 2 because an ad popped up and something went wrong. 😝 I have tried many banana breads over the years and this is pretty much fool proof. I too add a tad more banana but one time too much and it ran over,so be careful.
I LOVE Martha,if I could give it 10 stars I would!!!!😊💓

I have made this recipe several times, it is delicious.  And, I also enjoy the color of the bread...nice and light yellow versus the ugly dark brown color most banana breads have.  Delicious.

I have tried dozen of banana bread recipes only to be disappointed .This recipe is the best...The only change I have made (I have made this one a dozen times) is that I add additional banana.  Otherwise perfect !!!!

LOVE IT!   I've been making my mother's recipe for years and it has been in our family for generations.  I have always thought it was dry and missing something.  I found other recipes that had anything from oil to cinnamon, raisens to squash - yuck!  But then I found this one!   I have fallen in love with this recipe and so did my MOM!!!   I guess it took me to break the cycle...  Thank you Martha!

This is a 5 star recipe..... for some reason, I can only rate it one star. I have made this many times and it’s always a hit. While it's outstanding as is, I often substitute a tablespoon of Wild Turkey Bourbon in place of the vanilla. Delish either way!!!

I made this banana bread on Sunday.  This was my first time making it and OMG it was so easy and very moist. I can't stop eating it. Thank you Martha Stewart.

I've made lots of banana bread over the years but my regular recipe called for shortening and I didn't have any. Also only had two bananas. Cast around the internet for recipes and came upon this. I didn't have any regular sour cream but did have some Mexican crema, so I used that, along with some leftover pecans. Also added raisins. Batter was so fluffy I was skeptical, but OMG! I served it as a dessert cake and it was devoured. Definitely a keeper. Every other banana bread I have made was dense; this was light and fluffy.

Amazing recipe.  I've tried them all.  Moist delicious and many many compliments on this one.  I've used plain greek yogurt in place of sour cream and that works excellent as well.  Frozen bananas make the job super easy.

This is simply amazing banana bread! I can't believe the star rating on this. It is so moist and the whole house smells of banana bread. I highly recommend this one :-)

Been using this recipe for over 20 years, and it is the best, most moist banana bread you'll ever taste. Thanks, Martha!

This was truly delicious. Its soft and yummy. I added 1/4 cup of brown sugar and a tsp. Of nutmeg also I topped it with brown sugar, cinnamon and sugar lightly. Made them into single serve in a cupcake pan cooked at 350 for 25 minutes I would have loved her icing but I was out of cream cheese! You all have to try it. It should rate better than it is I give it a five star!!!

this banana bread was very moist. Love all your recipes martha.

I can't find a print button for your recipes. Iis there a way to print them?

Thanks, Martha, for another great recipe. I enjoy the emails &amp; tv shows so much. To s/writergmail....whether you are trying to be humorous or just plain rude, I didn't appreciate your comments &amp; criticism. Grow up.

I made this Banana bread a while ago and it was the best Banana bread I've ever had. Very rich and moist with lots of banana flavor. This recipe calls for 1 cup of mashed banana which is great. Many recipes call for 1 or 2 bananas, but bananas are different sizes. I like the exact measurement. And the sour cream along with the butter puts it over the top.
I just made it again today with chocolate chips. I didn't need to coat them with flour as the batter is quite thick so they did not sink. I made 3X the recipe in my 6 quart mixer for a bake sale, and it came out great!

trying this with peanut butter chips tomorrow, I'll give the "toss the chips in flour first" to keep them from sinking :)

Love this banana bread recipe; just the BEST.  But I have a question:  I used chocolate chips instead of nuts.  But almost all of them sank to the bottom of the bread.   Any idea why?

Love this recipe!  The best banana nut bread I've ever had.

This has been my go-to banana bread recipe for years.  I have used both sour cream and greek yogurt and it is flawless every sngle time.  Today I used chopped pecans, it is smelling heavenly.

The first time I made this recipe it was to use up some "European-style" yogurt that we hated. Oh my was it good! I've been making it ever since with w[filtered] milk plain yogurt and it turns out perfectly every time. My mom's banana bread was always too dense and either over cooked or raw in the middle. Never have I had that problem with this recipe.

Great recipe!!!! Easy and ends up very moist!  Of course, because it's from Martha!  Making 2nd batch in 2 days

Fantastic recipe - it has become my goto.

On the downside, an itching pox on your genitalia for the f&amp;*%&amp;*g autoplay videos.  Do you have any idea how annoying that is???

This is a wonderful recipe but I made some changes.   I used 2% greek yogurt in place of the sour cream and it was perfect i.e. nice texture, very moist &amp; lots of flavor.  I tried the frosting recipe and it was horrible  so I used my own cream cheese frosting recipe and it was delish.    The next time I make this banana bread, I will add 1/2 tea cinnamon and  I will change the 1 cup of white sugar to  3/4 cup white and 1/4 cup brown.  Overall, its a fabulous banana bread.

Just made this recipe today. I made it into muffins though because I seem to never cook my loaf properly, the top and bottom gets way over cooked and the middle takes forever to get done. They came out great btw.

Has anyone tried using plain greek yogurt instead of sour cream? I have some yogurt I need to use up...

Made it today, followed instructions exactly. It turned out beautifully. Tender crumb, great flavor. A keeper!

An hour and 10 minutes was way too long in my oven. I checked on it a few minutes before an hour, and it was already a little burnt! I'm going to ice it and we'll eat it anyway, but set an early timer!

I have many terrific bananna bread recipes. This one is by far the very best. I add a pinch of cinnamon and nutmeg.

Very easy to make.  I added reduced sugar craisins and used brown sugar instead of white.  It's good.

Love this recipe.  The only change I will make is to reduce the salt.  I am not salt sensitive but I found it too salty, next time I will try somewhere between 1/2 and 3/4 tsp. salt.  Otherwise, very, very nice.  Moist and delicious.

This recipe is my favorite way to use ripe bananas.  I had enough bananas to make one and a half batches so I made one loaf with the full batch and made 12 muffins with the half batch.  Both were delicious!

How many mini muffins would this recipe make?

Absolutely amazing! I had never thought to put sour cream in my banana bread before, but what a great recipe! Super moist and the banana flavor is strong. The only question I have is whether or not an overnight wrapped in saran wrap would maximize the flavor. I didn't wait - the recipe didn't state whether or not to do so and the bread was warm and begging to be sliced right away! So delicious!

Made very good gluten free version with Pamela's artisan flour blend, 1/2 c avocado oil instead of butter, only 1/2 c sugar (and hence less salt, maybe a little more than 1/2 tsp), 3 very ripe bananas.  Very moist, even on the second day.  For full disclosure, I made mini muffins out of it, not a loaf, so I cannot comment on how a loaf would turn out, but the batter seemed the right consistency to turn out fine either way.  Cooked on 375 convection for about 15 min.

I've been using this recipe for several years now and it always comes out just right.  This year I'm making muffins to give out as gifts at the office.  I'm sure they'll enjoy it with a mug of hot chocolate.

Made this last night - very light, moist, delicious. Will definitely become part of my rotation.

WooHoo!  This is good.  I don't bake, but I managed to make this.

This is, hands down, the best banana bread recipe that I have ever made. I get asked for the recipe every time I make it.

This was really good! I used Brown sugar instead of white &amp;  more Pecans. My bananas were super over ripe so I peeled them &amp; placed them in the fridge overnight. I think this made the bananas extra sweet hence the brown sugar. I also used two disposable loaf pans and then my family and I like to slice them and toast them in a skillet with a little butter for breakfast. Woooo with some coffee! :D This is my second time making this recipe &amp; I will make it again. Thanks Martha girl!

This is the BEST Banana bread recipe ever. I have been making this for years!

This banana bread is delicious. It's moist and sweet- a real treat for breakfast! I used thawed frozen bananas, and even though they had turned into a nasty brown colour, the end result was amazing! I would recommend toasting your pecans before adding them to the mix for maximum flavour.

A new favorite.  Very moist and great for breakfast.  NOTE:  The icing recipe does need sugar.  The video calls for it, but the written recipe omits the addition of sugar.  From other comments I found it needs about 1/2 cup for the recipe. I also reduced the time to 50 minutes and lined my pan with parchment paper.

I had really bad banana bread years ago and swore that I would never eat it again.  My kitchen had some overripe bananas and the thought of throwing them away made me feel guilty.  This recipe is super easy and is DELICIOUS.  I shared half with a neighbor and they (party of two) ate the entire thing in one sitting.  

Thank you Martha for showing me that there is such a thing as good banana bread.

I love the moistness of this banana bread! It's also a foolproof recipe. My boys gobble it down as soon as I make it.Maybe it's the  sour cream that makes it so delish! Thanks Martha!

New here and I'm going to try this recipe tomorrow, but have one question. Does it really matter what type of loaf pan to use. I found one at Target (Wilson) but I do like the Le Creuset as I have quite a few of their other products. Thanks for your advice.

This is my go-to banana bread. I try a different one every once in awhile and always get complaints that it isn't the "good" banana bread.  I usually don't change recipes, but we do like cinnamon so I add about 1 tsp. Otherwise I follow it exactly.

I love this bread and make it all the time. I use greek yogurt in place of the sour cream and it is still awesome. I wanted to try the icing listed in the "variations" section but I think Martha and team have left out the icing sugar. I know it needs to be in there but I am not sure how much. Please adjust and let me know. Great recipe for the worlds best banana bread.

An excellent recipe -  double it in a 9 X 13 inch pan for 50-55 minutes at 350 degrees ... it's a hit every time!

Made this without nuts (kids!) and subbed in greek yogurt for the sour cream.  Absolutely loved it.  Everything I'd want banana bread to be; moist, flavorful, delicious.  Kept well too.  Highly recommend this recipe.

Amazing! This is my first banana bread I tried to bake. The sour cream is what sold me. It turned out great! I will bake again!

Hands down the best banana bread recipe I have ever made. Chocolate chips make it even more so! Next time I will cut the sugar in 1/2 as suggested by another reviewer. Thanks Martha for yet another tried and true recipe.

I wanted a simple BB recipe. I found this one and it's like it was created for me. I LOVE it so much!! I have baked it 5 times in the last month. My family, friends and neighbors love it just as much as I do. I follow the recipe very closely. The only thing I do differently is cut the sugar in half and in my oven (LG double oven, 5 burners) I can't bake it for longer than 45 min. (I do NOT use convection bake). It comes out moist (spongy &amp; springy) every single time. So happy! :)

I've made this recipe 3 times this week and it's turned out perfect each time :)  This recipe is delicious and moist.

Okay, so I am giving up for now. I have made 3 batches of banana bread in the last few days and not one of them has risen. The first two I used my usual recipe that I have used for 20 years. Both fell flat,  (&amp;!!!*&amp;*^%??!!?), so I tried this recipe because MS's recipes always work for me…until now. I am wondering if the absence of baking powder is the culprit…I am sure I haven't overmixed it…anyone else experienced this???

I have baked many variations of banana bread and i have to say, that this is the best one i have made so far. I subbed the walnuts for chocolate chips and it was a hit with the family :) I would highly recommend this recipe to anyone!

I've been making this recipe for years, and its hands down the best one yet. My favorite version uses toasted hazelnuts, and 3/4 cup of dark chocolate chips. I've also subbed Greek yogurt for the sour cream, and it's great. A very moist bread. It also freezes beautifully! when I've made mini loaves, I cut back the baking time by 15 minutes.

I've been making this recipe for years, and its hands down the best one yet. My favorite version uses toasted hazelnuts, and 3/4 cup of dark chocolate chips. I've also subbed greek yogurt for the sour cream, and it's great. A very moist bread. It also freezes beautifully! when I've made mini loaves, I cut back the baking time by 15 minutes.

Put your banana recipe search to rest.
This is THE one.
I have made many banana breads in my time and I am done looking. The sour cream makes it moist and delicious.

This smells so good whle baking!  Looks very moist, and when I dig in, I won't be surprised if it's the best banana bread I've ever eaten!

You cannot imagine how incredible this bread is! I've made 50 different recipes at least and this one shall remain in my bookmarks for a very long time.  One of my new favorites.  So so so good!!! Moist, not too sweet and not too rich. Amazing just out of the oven when hot!

WOW... this is one of the best banana breads I have made and tried.SUPER MOIST, more like a cake. It was so good that I went ahead and made a second batch and put the batter in paper lined muffin tins. Now I will freeze up all my over ripe bananas, but will mash them first and put in 1 cup serving containers for the freezer with the date and what it is.  THANK YOU MARTHA.

Great recipe. Omitted the nuts (allergy), and added about 3/4 cup of chocolate chips. Lovely!

I've been making this recipe for years and it's simply the best! I always get great compliments for it - thanks to the sour cream!

Just made this with some slight modifications and delicious results!  Cut sugar to 3/4 cup, substituted flour with 3/4 c. whole wheat flour, 1/4 c flax seed meal, and 1/2 c white flour... Having made the original recipe, I can attest to the fact that the modifications don't change the texture or taste.  It's fabulous and slightly healthier!

The first time I made this recipe, I substituted vanilla greek yogurt for the sour cream and it turned out great.

I ran out of a.p. flour for this batch and used 1/2 cup whole wheat and opted for walnuts instead of pecans. Again i used the vanilla yogurt in place of sour cream and it was excellent. This is my "go to" recipe for banana bread.

This was a great recipe! A very moist bread. This is now my favorite banana bread recipe. I just added cinnamon to mine. Thank you!!!

Amazing recipe! I've made this as a blueberry banana bread as suggested by "Meghan," and also as a regular banana bread with the addition of 2 tsp cinnamon and a pinch of nutmeg and allspice. Both ways have come out wonderful!

Yum!  This was hands-down the best Blueberry.Banana Bread ever.  I was out of sour cream so I used a half cup of vanilla super yogurt instead.  I also added a cupof fresh, ripe blueberries.  Baked for 50 minutes at 350 degrees in a  fluted pan dusted with cinnamon sugar.  This is definitely my new favorite banana bread recipe.  Next time I will try chocolate glaze.

This is the best Banana Bread ever!!  Don't bother making anything else!!
Love it!!

Martha Stewart bakes an old-fashioned banana bread recipe -- a treat that's perfect for any occasion.

the best banana bread

Servings: 1

Cost: $32.90 /serving

Author : Martha Stewart

Ingredients

Instructions

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