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 tbsp) 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.