A Moist Fall-Apart Classic Your Great-Grandma Has Been Making
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Wow! This dessert has been a huge success over at Martha Stewart, and that doesn’t surprise me at all! I mean, it’s easy to make, it’s pretty to look at. amd it’s delicious! What more could you ask for in a dessert? I love how it is layered with the inside being a thick wall of creamy frosting sandwhiched between two cakey bits. I seriously could eat this goodness for days but I will exhibit self restraint as I don’t want to wind up on an episode of My 600 Pound Life.
The recipe has received plenty of wonderful feedback from readers – let’s take a look at what some of them have said about it:
Just made this recipe today. I made it into muffins though because I seem to never cook my loaf properly, the top and bottom gets way over cooked and the middle takes forever to get done. They came out great btw.
Absolutely amazing! I had never thought to put sour cream in my banana bread before, but what a great recipe! Super moist and the banana flavor is strong. The only question I have is whether or not an overnight wrapped in saran wrap would maximize the flavor. I didn’t wait – the recipe didn’t state whether or not to do so and the bread was warm and begging to be sliced right away! So delicious!
I completely agree with both of them! This is one recipe I’m never letting go of!
Ingredients
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 pure vanilla extract
1/2 cup chopped walnuts or pecans
Instructions:
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside.
Cream butter and sugar (using an electric mixer) 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, mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
Bake until a toothpick 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.
When cooled, fill or frost with your favorite frosting.
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Quick tip: You can also add a cup of orange juice to add to the moisture of the bread. I got that one thanks to grandma!
Thanks to Martha for a brilliant banana bread recipe!
41 Comments
It looks and sounds delicious but what about the filling? The picture has filling after cutting the bread in half which I was looking for. I will try it though. Thanks
Why does the recipe end here? I would like to get to the next page to learn what the filling consists of.
At the bottom of the recipe it said Thanks to “Martha” for the recipe, if you click on Martha it takes you to Martha Stewart’s website with the recipe….she just says it’s a cream cheese frosting filling.
Could also do this with pumpkin bread for the holidays..
I cook pumpkin “cake” in a cake pan and frost with cream cheese frosting. Better than carrot cake even.
How much butter
At the bottom of the recipe it says “Thanks to Martha for a brilliant banana bread recipe” If you click on “Martha” it takes you to Martha Stewart’s website, which lists 1 stick butter, at room temperature, plus more for pan. Hope this helps.
How much butter?
At the bottom of the recipe it says “Thanks to Martha for a brilliant banana bread recipe” If you click on “Martha” it takes you to Martha Stewart’s website, which lists 1 stick butter, at room temperature, plus more for pan. Hope this helps.
How much butter does this recipe take?
At the bottom of the recipe it says “Thanks to Martha for a brilliant banana bread recipe” If you click on “Martha” it takes you to Martha Stewart’s website, which lists 1 stick butter, at room temperature, plus more for pan. Hope this helps.
whats the filling made of
At the bottom of the recipe it says “Thanks to Martha for a brilliant banana bread recipe” If you click on “Martha” it takes you to Martha Stewart’s website, which states using a cream cheese frosting as the filling.
How much butter??
At the bottom of the recipe it says “Thanks to Martha for a brilliant banana bread recipe” If you click on “Martha” it takes you to Martha Stewart’s website, which lists 1 stick butter, at room temperature, plus more for pan. Hope this helps.
It said to cream butter and sugar. I did not see any amount of butter in the printed recipe. Kind of confusing, I guess.
At the bottom of the recipe it says “Thanks to Martha for a brilliant banana bread recipe” If you click on “Martha” it takes you to Martha Stewart’s website, which lists 1 stick butter, at room temperature, plus more for pan. Hope this helps.
Where do I get the filling recipe???
I would love to make this, looks delicious
At the bottom of the recipe it says “Thanks to Martha for a brilliant banana bread recipe” If you click on “Martha” it takes you to Martha Stewart’s website, which states using a cream cheese frosting as the filling…..hope this helps.
Is there an ingredient missing? The instructions say to cream butter and sugar until light and fluffy. The list of ingredients does not include butter.
At the bottom of the recipe it says “Thanks to Martha for a brilliant banana bread recipe” If you click on “Martha” it takes you to Martha Stewart’s website, which lists 1 stick butter, at room temperature, plus more for pan. Hope this helps.
Hey…I’ve been making it this way all my life, just adding in strawberries or raspberries or peaches. It is a lovely but easy dessert.
It is just whipped topping.
At the bottom of the recipe it says “Thanks to Martha for a brilliant banana bread recipe” If you click on “Martha” it takes you to Martha Stewart’s website, which states using cream cheese frosting as the filling…… Hope this helps.
According to Martha Stewart:1⁄4 lb unsalted butter or 1⁄4 lb unsalted margarine, room temperature
Where is the butter in this cake?
At the bottom of the recipe it says “Thanks to Martha for a brilliant banana bread recipe” If you click on “Martha” it takes you to Martha Stewart’s website, which lists 1 stick butter, at room temperature, plus more for pan. Hope this helps.
Arlene, couldn’t you just scream that people don’t bother to read the comments to see if the questions re butter and filling have been answered multiple times? LOL
Regarding the filling I just printed the recipe and at the end it didn’t say anything about thanks to Martha Steward for a brilliant banana bread so you could click on Martha and go to her website.
I spent a lot of time to find something similar to this
Everytime I use baking soda in a recipe it leaves a bad taste. Even sugar cookies leave an awful taste when I use it. What else can I use instead of baking soda?
I spent a lot of time to locate something such as this
Thank you for the excellent post
Thanks for the great post
Thank you for the wonderful article
It works very well for me
This is truly helpful, thanks.
Thanks, it is very informative
Looks great, but we all would like to know more about the filling! Is it jusy cream cheese? How much?
READ all the replies….to see how much butter and also what icing/filling to use!!!!!!!!!!!!!!!!!
read what others have posted….would be my guess?