How to Bake Martha Stewart Banana Bread With Sour Cream Try This Foolproof Recipe for Amazing Results

So, I’ve always been a fan of banana bread, you know? It’s like the ultimate comfort food. The other day, I stumbled upon this Martha Stewart recipe that uses sour cream, and I thought, “Why not give it a whirl?”

I started by gathering all my ingredients. I made sure I had some really ripe bananas, because, honestly, they’re the secret to a good banana bread. The riper, the better. They’re sweeter and mash up like a dream.

I mashed up those bananas in a bowl. Then, in a separate bowl, I whisked together the dry ingredients—flour, baking soda, salt, all that good stuff. I made sure that I don’t want to overmix it later, and a tough bread.

Now, for the wet ingredients. I creamed together some butter and sugar until it was all light and fluffy. Then, I beat in a couple of eggs one at a time. After that, I added my sour cream and a splash of vanilla extract, and mixed until combined. I know that sour cream might sound a little odd, but trust me, it adds this amazing moisture and a slight tanginess that’s just chef’s kiss.

Then, I gently folded in the mashed bananas into the wet mixture. Once that was combined, I gradually added the dry ingredients to the wet ingredients, mixing until just combined. You don’t want to overmix it, or you’ll end up with a tough bread. Finally, I decided to throw in some chopped walnuts, because who doesn’t love a little crunch in their banana bread?

I poured the batter into a greased and floured loaf pan and popped it into the oven at 350°F. Then it was just a waiting game. It took about an hour, but I used the toothpick test to make sure it was done. You know, stick a toothpick in the center, and if it comes out clean, it’s ready.

• Waiting is tough, but I managed to let it cool in the pan for about 10 minutes before I moved it to a wire rack to cool completely. This is important because you don’t want your bread to get all soggy.

Result

Finally, the moment of truth! I sliced into that golden-brown loaf, and it was heavenly. Moist, flavorful, with just the right amount of sweetness and a hint of tang from the sour cream. The walnuts added a nice texture, too. It was seriously the best banana bread I’d ever made. It’s definitely a keeper, and I’ll be making it again for sure!