Home Desserts Martha Stewart’s Banana Bread (Easy Recipe)

Martha Stewart’s Banana Bread (Easy Recipe)

Martha Stewart’s banana bread is outrageously moist, insanely tender, and oh-so-fluffy!

The aroma alone is so heavenly it’ll make your mouth water. 

It’s loaded with over-ripe bananas, crunchy walnuts, and scrumptious chocolate chips. You’ll crave this banana bread recipe again and again.

Martha Stewart's Banana Bread Cut Into Slices
Enter your email below & we'll send it straight to your inbox.

Martha Stewart’s Banana Bread

Martha Stewart’s banana bread has a tender crumb and an irresistible flavor.

But that’s not all it has going for it. This bread also features crunchy walnuts for a lovely textural contrast.

Tender + crunchy = banana bread bliss.

And unlike the usual banana bread that’s topped with cinnamon sugar, this one uses decadent chocolate chips. 

Bananas and chocolate are a match made in Heaven, after all. And it’s perfect for those who can’t stand cinnamon! 

Martha Stewart's Banana Bread Ingredients: Butter, Sugar, Eggs, Flour, Baking Soda, Salt, Ripe Bananas, Sour Cream, Vanilla, Nuts, and Chocolate Chips


You’ll need just a few things for this recipe, including:

  • Butter – For a rich and moist banana bread.
  • Sugar – For sweetness.
  • Eggs – For binding the ingredients together. They give the bread structure and help make it tender, as well.
  • Flour – The base of the bread that gives it structure.
  • Baking Soda – The leavening agent that makes the bread rise.
  • Salt – To help balance the sweetness.
  • Very Ripe Bananas – The key to the bread’s heavenly aroma and flavor.
  • Sour Cream – Added instead of oil for moisture.
  • Vanilla Extract – Flavor enhancer.
  • Walnuts or Pecans – For added crunch and flavor.
  • Chocolate Chips – Forget the cinnamon sugar! You’ll top this banana bread with chocolate chips instead!
Banana Bread with Walnuts

How to Make Martha Stewart’s Banana Bread

Making banana bread is almost as easy as 1-2-3!

1. Prepare. Preheat the oven to 350 degrees and grease a 9x5x3-inch loaf pan with non-stick spray or butter.

2. Make the batter. Combine the softened butter and sugar in a large mixing bowl. Then, add the eggs one at a time. Then, sift in the flour, baking soda, and salt. 

Once that’s combined, add the bananas, sour cream, and vanilla. Mix well, then stir in the nuts. 

3. Add the chocolate chips. Pour the batter into the prepared pan. Then, lightly coat the chocolate chips with flour and add them to the batter. 

4. Bake. Bake for 60 minutes or until done. 

5. Cool and serve. Let the bread cool for 10 minutes in the pan. Then, allow it to finish cooling on a wire rack. Then, slice and enjoy! 

How to Ripen Bananas

If your bananas aren’t ripe enough, here are some ways to speed up the process: 

  • Pop them in the oven. Bake the bananas (with the peels still on) for 15-20 minutes at 250-300 degrees Fahrenheit. 
  • Microwave them. If you go this route, remove the peel first. Then, microwave the bananas for 30 seconds or until you hear them sizzle. (Note: This will only soften the bananas. It won’t necessarily make them sweeter.)
  • Leave them somewhere hot. Let the bananas sit in the hottest area of your house, such as on the windowsill or on top of the fridge. Place them on a plate to keep them from seeping onto the counter.
  • Use the paper bag method. Place the bananas in a paper bag with a few ripe apples. The ethylene in the apples will help ripen the bananas faster.
Freshly Baked Martha Stewart's Banana Bread Filled With Chopped Walnuts

Tips and Tricks for the Best Banana Bread

Remember these tips and tricks when making banana bread:

  • Use over-ripe bananas. I’m talking dark-peel, mushy, overly sweet bananas! The blacker the banana peel, the better the bread. Remember, black bananas may look gross, but they’re the sweetest ones you can find.
  • Mash the bananas well. If you don’t, you’ll likely get bits of slimy banana in your bread. You can use a fork or just give them a quick blitz in the food processor.
  • Measure the flour accurately. Adding too much flour to the batter will result in dry, dense banana bread. The best way to measure it is with a kitchen scale.
  • No kitchen scale? No problem! Use the spoon and level method. Use a spoon to transfer the flour into the measuring cup. Then, level it with the back of a knife.  
  • Use fresh baking soda. The banana bread won’t rise if the baking soda isn’t fresh. Check the expiration date or perform a potency test by dropping a teaspoon of it into 2 teaspoons of vinegar. It should start to fizzle and foam up upon contact.
  • Don’t overmix the batter. Overmixing will lead to dry and rubbery bread. Once the wet and dry ingredients are combined, mix them gently. Stop as soon as they are well incorporated. 
  • Don’t overbake. Additionally, stick to the 350-degree temperature. If you’re using an old oven, put an oven thermometer inside so you can monitor and adjust the temperature. Also, check for doneness 5 minutes prior to the prescribed baking time.
  • Use a wire rack to finish cooling. If you let the bread stay in the pan too long, its bottom will become soggy. Turn it out onto a wire rack after 10 minutes.

Banana Bread Variations and Substitutions

Feel free to try one of these variations on the recipe:

  • Healthy Banana Bread. Reduce the sugar to 3/4 cup and use plain Greek yogurt instead of sour cream. Skip the chocolate chips.
  • Orange Banana Bread. Add a tablespoon of grated orange rind to the batter.
  • Holiday Banana Bread. Add dried cranberries for Thanksgiving or Christmas-themed bread.
  • Hawaiian Banana Bread. Add crushed pineapple to the batter.
  • Extra-Indulgent Banana Bread. Add a swirl of salted caramel and peanut butter chips! Yum! Nutella also works nicely.

How to Store

Wondering what to do with leftovers? I recommend eating them! 🙂

Enter your email below & we'll send it straight to your inbox.

To store. Let the bread cool completely. Then, wrap it in aluminum foil or place it in an airtight container. Leave it at room temperature for 3 to 4 days or refrigerate it for up to a week.

To freeze. Cut cooled banana bread into individual slices. Then, wrap the slices in aluminum foil and place them in a freezer-safe bag. Freeze them for up to 3 months.

To thaw. Transfer as many slices as you want to serve to the fridge. Let them thaw overnight. Alternatively, you can let them thaw at room temperature for several hours.

More Banana Bread Recipes You’ll Love

Deliciously Moist Banana Bread
Starbucks Banana Bread
Bisquick Banana Bread
Hawaiian Banana Bread
Jamaican Banana Bread

Martha Stewart’s Banana Bread (Easy Recipe)



Prep time


Cooking time







Martha Stewart’s banana bread is outrageously moist, insanely tender, and oh-so-fluffy! The aroma alone is so heavenly it’ll make your mouth water. 


  • 1/4 pound (1/2 cup) unsalted butter, softened

  • 1 cup sugar

  • 2 eggs

  • 1 1/2 cups flour, plus more for coating the chocolate chips

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup very ripe bananas, mashed

  • 1/2 cup sour cream

  • 1 teaspoon vanilla extract

  • 1/2 cup chopped walnuts or pecans

  • 1/4 cup chocolate chips, optional


  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5x3-inch loaf pan with non-stick spray or butter.
  • To a large mixing bowl, add softened butter and sugar. Beat with an electric mixer at medium speed until light and fluffy. (About 5 minutes.)
  • Add the eggs, one by one, beating until well-combined.
  • Sift in the flour, baking soda, and salt. Beat just until combined, about 1-2 minutes.
  • Add the mashed bananas, sour cream, and vanilla. Mix with a rubber spatula, then stir in the nuts.
  • Pour the batter into the greased pan. Coat the chocolate chips lightly with flour, if using. Sprinkle floured chocolate chips over the batter.
  • Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Then transfer it onto a wire rack to finish cooling. Slice, serve, and enjoy!
Martha Stewart's Banana Bread

Did you like the recipe?

Click on a star to rate it!

Average rating 4.9 / 5. Vote count: 14

No votes so far! Be the first to rate this post.


Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Martha Stewart’s Banana Bread (Easy Recipe)”

  1. If I wanted to make this in smaller pans so I can give them as gifts. How long would I cook them for? Would you need the size?

    • Hi Katherine! You have a couple of options:

      I like 5.75 x 3-inch pans and they usually bake for 25-35 minutes, depending on how full they are.

      You can also use mini’s, which are around 3.28 x 2.5-inches (they usually come in a set of 8 in a tray like a muffin pan).
      Those should be ready after 18-20 minutes, like most muffins.

      Either way, I suggest following the recipe and cooking them at 350°F. Bake for 15-20 minutes then check on them. The mini’s might need another few minutes, but the larger ones will most likely need closer to 25-30.

      Spin the tray on the larger ones when you check them so they cook evenly and test with a toothpick 🙂

      Hope this helps!


Leave a Comment