Martha Stewart Banana-Walnut Loaf

Martha Stewart Banana-Walnut Loaf turns six very ripe bananas, creamed butter and toasted walnuts into a moist, tender quick bread in 90 minutes. This easy banana bread fits breakfast, afternoon tea and holiday brunch, and the sliced loaf also works as a simple party appetizer for a crowd.

Use bananas that are very ripe, almost black on the peel, because they give the loaf its sweetness and moisture. Pale, firm bananas leave you with a bland, drier bread that never gets that deep banana flavor.

Martha's version uses a full 3 cups of mashed banana, which is far more than most banana breads call for. Alternating the banana with the flour mixture keeps the batter smooth, so the loaf stays tender and never turns gummy.

Martha Stewart Banana-Walnut Loaf

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

5

minutes

Calories

360

kcal

A dense, moist crumb with a golden crust, studded with toasted walnuts if you like. The butter and sugar are creamed first, so the loaf bakes up tender and slices cleanly.

Ingredients

• 3/4 cup (1 ½ 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)
  

Directions

• Prep the pan: Preheat the oven to 350°F, then butter a 9-by-5-by-3-inch loaf pan. Whisk together 2 cups flour, 2 teaspoons baking powder, 3/4 teaspoon salt and 1/2 teaspoon baking soda in a medium bowl.
• Cream the butter: Beat 3/4 cup room-temperature butter and 1 1/4 cups sugar in a mixer until light and fluffy. Then add the 3 eggs one at a time, beating well after each.
• Add flour and banana: With the mixer on low, add the flour mixture in three additions, alternating with two additions of the 3 cups mashed banana. Mix until just combined, then stir in the toasted walnuts by hand if you're using them.
• Bake the loaf: Pour the batter into the prepared pan and bake for 60 to 70 minutes. It's done when a toothpick in the center comes out with only a few moist crumbs attached.
• Cool and slice: Let the loaf cool in the pan for 10 minutes, then turn it out. Cool it completely on a wire rack so the slices cut cleanly.

Tools for this recipe

• USA Pan 1-pound loaf pan, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

What should I do if the top browns before the inside is done?

Tent the loaf loosely with aluminum foil for the rest of the baking time. The foil shields the top, but steam can still escape, so the inside keeps cooking through.

Can I swap the walnuts for something else?

Chocolate chips work in the same amount, about 1 cup, and they make the loaf feel more like a dessert. You can also leave the nuts out completely, since they're optional.

How do I store leftover banana bread?

Wrap the cooled loaf tightly in plastic wrap and keep it on the counter for up to 3 days. For longer storage, freeze wrapped slices for up to 2 months.

Can I use frozen bananas?

Yes, thaw them completely first and mash them with any liquid that collects. That liquid is full of banana flavor, so it's worth adding to the batter.

Why did my banana bread turn out dense or gummy?

Overmixing is the usual cause, because it develops the gluten in the flour. Mix only until the flour disappears, and fold the nuts in by hand.