Banana Nut Bread ~ Martha Stewart’s Banana Bread

Banana nut bread is a dense bread cake made with ripe bananas. Today’s banana nut bread with sour cream is a rich and a moist bread by Martha Stewart. I followed the recipe to dot. It is a perfect bread to serve for breakfast, as a snack or during teatime. If one isn’t calories conscious, this delicious banana nut bread is a must try.

I am not a banana fan but lately I am loving bakes with bananas, though I still have an aversion to the fruit. For the last week of this bake-a-thon, I have three banana bread cakes and all mouthwatering. Apart from these three breads, banana chocolate chip muffins is another delightful bake with bananas I baked this month.

The first bread for this week is a banana nut bread with sour cream and butter. Use of both sour cream and butter makes it a rich and delectable bread. I made ½ the recipe which yields 2 mini loaves. Full recipe yields 4 mini loaves or one 9″ loaf. Recipe listed below is half the original recipe.

Source: Martha Stewart
Total Time: 41 – 46 minutes
Preparation: 10 – 15 minutes
Bake Time: 31 minutes
Yields: 2 (5.75”) mini loaves

Ingredients:

• ¼ cup (½ stick ~ 4 tablespoon) Butter, at room temperature + more for greasing the pans
• ½ cup Granulated Sugar
• 1 Large Egg
• ¾ cup All-Purpose Flour
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• ½ cup mashed very Ripe Banana (1 medium sized banana)
• ¼ cup Sour Cream
• ½ teaspoon Vanilla Extract
• ¼ cup chopped Walnuts or Pecans (Martha Stewart suggested pecans, I used walnuts)

Preparation:

• Preheat the oven to 350 F.
• Grease 2 mini loaf pans with butter and keep aside.
• In a bowl whisk together dry ingredients; flour, baking soda and salt.
• In another large bowl, cream butter and sugar until light and fluffy using an electric mixer.
• Add egg and beat until incorporated.
• Add dry ingredients and mix until combined.
• Add mashed banana, sour cream, vanilla extract and mix until combined.
• Stir in nuts and pour the batter into greased pans.
• Bake in a preheated oven until a toothpick or a cake tester inserted in the center comes out clean. In my oven, the bread were done in 31 minutes. If making double the recipe and using a 9” loaf pan, according to the recipe, bake time is 70 minutes.
• Let the bread rest in the pan for 10 minutes, remove from the pan and cool on a rack.
• Once cool, store in an airtight container. The bread was fresh for 2 days at room temperature.

This day in:
2013 – Corn Kheer & Corn Vada
2015 – Alfajores ~ Dulce de Leche Sandwich Cookies

This is part of the Bake-a-thon 2016