I have a bad habit of buying a bunch of bananas but only eating 2 or 3 before they start to brown. Luckily, this means I usually have some extra-ripe bananas on hand for baking! Yesterday I made Martha Stewart’s Banana Bread recipe, which, obviously, is SO delicious.
Step 1: Get a KitchenAid mixer for Christmas. Love said mixer with your whole heart and vow to use it everyday.
- 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 (I used yogurt because I didn’t have any sour cream on hand, and it worked wonderfully!)
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans
- 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.