Martha's Banana Walnut Bread

With all the in-season, ripe, juicy fruit available, I decided to make something from nearly-rotten old bananas which you can get any time of year. Don’t ask me why... it just sounded good.

Anyway, I have made banana bread more times than I can count. I have tried every recipe in every cookbook I own and from many websites. Most turn out too dry and are lacking in flavor. After many years of just ok banana bread, I finally looked to the ultimate authority when it comes to recipes, Martha Stewart. Of course she had a delicious banana bread recipe. I should have consulted her sooner! The only recipe I have made that comes close to this is the Cooking Light banana bread that uses yogurt in the batter. The reason I like Martha’s recipe so much is that it uses butter, sour cream, and enough salt to bring out all the flavors. I love the flavor and texture walnuts add to the banana bread, but feel free to leave them out.

Banana Bread (Taken from Martha Stewart Living, August 2004)

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
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.