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Martha Stewart Banana Bread

This classic banana bread combines ripe bananas, butter, and vanilla into a tender, moist loaf that's perfect for breakfast or an afternoon snack. Simple ingredients and easy technique make this a go-to recipe for any baker.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 4 ripe bananas mashed (about 1 cup or 240 grams)
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon optional

Equipment

  • One 9x5-inch loaf pan
  • Parchment paper or butter for greasing
  • Mixing bowl (medium or large)
  • Whisk or fork
  • Measuring cups and spoons
  • Rubber spatula
  • Oven thermometer (optional but helpful)
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and prepare a 9x5-inch loaf pan by lining it with parchment paper or greasing it with butter and dusting with flour.
  2. Peel the ripe bananas and place them in a mixing bowl. Mash with a fork until mostly smooth with a few small lumps remaining.
  3. Pour the melted butter into the mashed bananas and stir until the mixture is smooth and emulsified.
  4. Add the sugar and mix until combined, then whisk in the beaten egg and vanilla extract until the mixture is smooth and uniform.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
  6. Pour the dry ingredients into the wet banana mixture and gently fold with a spatula until just combined, being careful not to overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top evenly.
  8. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. If the top browns too quickly before the center is cooked, tent the pan with foil for the last 10 minutes of baking.
  10. Remove the pan from the oven and let the bread cool in the pan for about 10 minutes.
  11. Turn the loaf out onto a wire rack and let cool completely before slicing.

Notes

Use very ripe bananas for the best flavor and moistness. Room-temperature ingredients mix together more smoothly. Avoid overmixing the batter to keep the bread tender. Cool completely before slicing to prevent a gummy texture.