Best Martha Stewarts Banana Nut Bread Recipes

MARTHA STEWART'S BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Butter 9x5x3-inch loaf pan.
• With an electric mixer, cream the butter and sugar until light and fluffy.
• Add the eggs, beating well.
• Sift the dry ingredients together and combine with butter mixture.
• Blend well.
• Add the bananas, sour cream, and vanilla.
• Stir well.
• Stir in the nuts and pour batter into pan.
• Sprinkle with floured chocolate chips.
• Bake 1 hour until a cake tester comes out clean.
• Turn out onto rack to cool.
• Enjoy!

BANANA-WALNUT LOAF

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
• Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

MOIST AND DELICIOUS BANANA BREAD

Steps:

• Cream butter and sugars until white and fluffy.
• Add the eggs and mix until incorporated.
• Add all the dry ingredients and mix until just combined.
• Add bananas, sour cream, and vanilla; mix to combine.
• Stir in nuts, and pour into prepared pan.
• Bake at 350 for 1 hour to 1 hour 10 mins.

BANANA NUT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
• Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

VEGAN BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Oil and flour a 9-by-5-inch loaf pan.
• Sprinkle flaxseed over 1/3 cup water. Let stand until slightly thickened, about 5 minutes. Stir to combine.
• In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla.
• Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes. Let bread cool in pan 15 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.

BUTTERMILK BANANA NUT BREAD

Steps:

• Preheat oven to 350°. Coat pans with cooking spray; set aside.
• In a large bowl, whisk together the flour, baking soda and salt; set aside.
• In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
• Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
• Divide batter betwen prepared pans; smooth with an offset spatula.
• Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
• Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.

BANANA BREAD WITH WALNUTS AND FLAXSEED

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.
• Put egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts.
• Pour batter into buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in pan on a wire rack. Invert bread to unmold; reinvert, and let cool completely on rack.

STREUSEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
• Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

THE BEST BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

BANANA-CHOCOLATE BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed.
• Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.
• Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.