Best 10 Martha Stewarts Banana Nut Bread Recipes

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Indulge your taste buds with Martha Stewart's delectable Banana Nut Bread, a classic treat that combines the goodness of ripe bananas, crunchy walnuts, and warm spices. This moist and flavorful bread is perfect for breakfast, brunch, or a sweet afternoon snack. With its simple ingredients and easy-to-follow instructions, this recipe is a must-try for both novice and experienced bakers.

The article features two variations of this beloved recipe: the classic Banana Nut Bread and a gluten-free version for those with dietary restrictions. Both recipes promise a moist and tender crumb, with a delightful balance of sweetness and nutty flavor. Whether you prefer the traditional recipe or the gluten-free alternative, you'll find the perfect recipe to satisfy your cravings.

Here are our top 10 tried and tested recipes!

STREUSEL BANANA BREAD



Streusel Banana Bread image

A marvelous hybrid of coffee cake and banana bread, that's this moist loaf with its nutty cinnamon-brown-sugar-pecan-streusel topping.

Provided by Martha Stewart

Categories     Bread Recipes

Time 1h50m

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 15

6 tablespoons unsalted butter, room temperature, plus more for pan
3/4 cup unbleached all-purpose flour
1/3 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup chopped pecans
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup buttermilk
3 very ripe bananas, mashed until smooth (1 cup)

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.

MARTHA STEWART'S BANANA NUT BREAD



Martha Stewart's Banana Nut Bread image

I have been searching a LONG time and making MANY loaves of banana bread trying to find a light and fluffy (not dense and heavy) bread, and I finally found it! I think the sour cream has a lot to do with it. I have made 3 loaves, 2 of which turned out perfect, 1 of which didn't - I tried to cut back on the sugar and that must have been the problem. From now on I will follow the recipe exactly. I have not made it with the addition of the nuts yet. Don't be alarmed - the outside gets dark, but the inside is very moist. I use a 10" loaf pan and it bakes for exactly 50 minutes. BEWARE: The loaf will quickly disappear!

Provided by Beaner 2

Categories     Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 10

1/2 cup butter, room temp
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe banana
1/2 cup sour cream (I use light)
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

Steps:

  • Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
  • With an electric mixer, cream the butter and sugar very well until light and fluffy.
  • Add the eggs, beating well.
  • Sift the dry ingredients together and combine with the butter mixture; blend well.
  • Add the bananas, sour cream, and vanilla; stir well.
  • Stir in the nuts.
  • Pour into pan.
  • Bake 50-60 minutes until a cake tester comes out clean.
  • Turn out onto a rack to cool.

Nutrition Facts : Calories 2809, Fat 128.4, SaturatedFat 76.9, Cholesterol 717.6, Sodium 4444.4, Carbohydrate 383.6, Fiber 9, Sugar 220.2, Protein 38.2

BANANA NUT MUFFINS



Banana Nut Muffins image

Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups (5 ounces) walnuts, divided
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon ground cinnamon
3 extra ripe bananas, mashed (1 cup)
3/4 cup light brown sugar
1 stick unsalted butter, melted
1 large egg
1/4 cup milk
Fine sanding sugar, for sprinkling (optional)

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.

MOIST AND DELICIOUS BANANA BREAD



Moist and Delicious Banana Bread image

This is my favorite recipe for banana bread, its adapted from a Martha Stewart recipe. It is easy to make, and its sooooo scrumptious!

Provided by IHeartBobert

Categories     Breads

Time 1h5m

Yield 1 Loaf, 8-10 serving(s)

Number Of Ingredients 13

1/2 cup butter (1 stick)
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon nutmeg
1 teaspoon cinnamon
1 cup mashed banana
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup chopped walnuts (optional)
1 pinch salt

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.

Nutrition Facts : Calories 360.8, Fat 15.9, SaturatedFat 9.4, Cholesterol 84.5, Sodium 312.1, Carbohydrate 51.1, Fiber 1.6, Sugar 30, Protein 4.8

MARTHA STEWART'S MOST REQSTED RECIPE BANANA BREAD



Martha Stewart's Most Reqsted Recipe Banana Bread image

Most yummy banana bread I have ever made....so moist

Provided by Gerri Sjoland

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 10

1/2 c butter or margarine
1 c granulated sugar
2 large eggs
1 1/2 c unbleached flour
1 tsp baking soda
1 tsp salt
1 c very ripe mashed bananas
1/2 c sour cream
1 tsp vanilla
1/2 c chopped walnuts or pecans

Steps:

  • 1. Preheat oven to 250. Grease 9x5 inch loaf pan. In an electric mixer, cream butter amd sugar until light and fluffy. Add eggs and beat to incorporate.
  • 2. In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture, and mix until just combined. Add bananas, sour cream and vanilla, mix to combine and add the nuts, and pour into prepared pan.
  • 3. Bake until a toothpick inserted into the center of the bread and it comes out clean, about 1 hour and 10 minutes. Then turn out onto a rack to cool.
  • 4. Enjoy, it is so yummy!!!

BANANA-CHOCOLATE BREAD



Banana-Chocolate Bread image

Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h15m

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sugar
2 large eggs, room temperature
1 1/2 cups mashed overripe bananas (3 to 4)
2 tablespoons sour cream
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped

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.

Nutrition Facts : Calories 389 g, Fat 18 g, Fiber 3 g, Protein 5 g, SaturatedFat 10 g

MARTHA STEWART'S BANANA BREAD



Martha Stewart's Banana Bread image

This recipe has been used more times than I care to admit. It has gotten me out of tight spots. I add chocolate chips to the batter after it is in the pan. Courtesy of marthastewart.com

Provided by Manami

Categories     Quick Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/4 lb unsalted butter or 1/4 lb unsalted margarine, room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe banana
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup chocolate chips (optional)

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!

Nutrition Facts : Calories 395.4, Fat 20.6, SaturatedFat 9.8, Cholesterol 84.5, Sodium 479.9, Carbohydrate 48.7, Fiber 1.6, Sugar 28.1, Protein 5.7

BANANA-WALNUT LOAF



Banana-Walnut Loaf image

You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h30m

Number Of Ingredients 9

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups sugar
3 large eggs
3 cups mashed medium very ripe bananas (about 6)
1 cup chopped toasted walnuts or chocolate chips (optional)

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.

BUTTERMILK BANANA NUT BREAD



Buttermilk Banana Nut Bread image

This is from Martha Stewart's new Baking Handbook. This is just wonderful. I especially like that it has coconut in it. YUMMY! This makes 2 9 x 5 loaves or 6 mini loaves. If making mini loaves reduce the baking time to 45 minutes.

Provided by LMillerRN

Categories     Quick Breads

Time 1h25m

Yield 2 loaves

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 large eggs
2 cups sugar
1 1/3 cups canola oil
2 tablespoons pure vanilla extract
1 1/2 cups ripe mashed bananas (about 3 medium)
1 cup unsweetened dried shredded coconut
1 cup walnuts or 1 cup pecans, toasted and finely chopped
1/2 cup buttermilk
cooking spray

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.

Nutrition Facts : Calories 3674, Fat 220.8, SaturatedFat 41.8, Cholesterol 281.4, Sodium 1697.1, Carbohydrate 391.9, Fiber 18.9, Sugar 223.4, Protein 43.9

BANANA NUT BREAD



Banana Nut Bread image

This quick bread is a family favorite, so I always try to have ripe bananas on hand for this recipe. I'm sure your family will love this tasty, nutty bread as much as mine does. -Susan Jones, La Grange Park, Illinois

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

1/4 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
3/4 cup mashed ripe banana (about 1 large)
1/2 cup sour cream
2-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
Optional: Additional walnuts, semisweet chocolate chips or coarse sugar

Steps:

  • Preheat oven to 350°. Beat butter and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Stir in banana and sour cream. Whisk together flour, cinnamon, baking soda and salt. Add to butter mixture, stirring just until moistened. Fold in 1/2 cup walnuts., Transfer to a greased 9x5-in. loaf pan. If desired, sprinkle with additional walnuts., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 244 calories, Fat 10g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 220mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
  • Mash the bananas well: This will help to incorporate them evenly into the batter and prevent large chunks of banana from appearing in your bread.
  • Add nuts: Nuts add a delicious crunch and flavor to banana bread. You can use walnuts, pecans, or almonds, or a combination of all three.
  • Don't overmix the batter: Overmixing the batter will make your bread tough. Mix just until the ingredients are combined.
  • Bake the bread at a moderate temperature: This will help to prevent the bread from drying out.

Conclusion:

Martha Stewart's banana nut bread is a classic recipe that is easy to make and always a crowd-pleaser. With its moist texture, sweet banana flavor, and crunchy nuts, this bread is perfect for breakfast, brunch, or a snack. So next time you have some ripe bananas on hand, be sure to give this recipe a try. You won't be disappointed!

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