The Best Banana Bread

3221 Ratings
  • 5 949
  • 4 854
  • 3 797
  • 2 458
  • 1 163

The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this quick bread becoming tough and chewy, don't overmix the batter.

Martha Stewart Living, August 2004

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 1 loaf
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Ingredients

Directions

  • Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.

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  • In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.

  • Bake until a cake tester 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.

Variations

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1/4 teaspoon kosher salt, and 1/2 teaspoon pure vanilla extract until smooth. Frost top of cooled bread.

To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," once the loaf is baked and cooled, halve horizontally. Using an offset spatula, spread frosting evenly over bottom half. Top with remaining half; slice and serve.

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Reviews (218)

3221 Ratings
  • 5 949
  • 4 854
  • 3 797
  • 2 458
  • 1 163
Martha Stewart Member
12/08/2020
I've been making this recipe for years. I've tried so many others - some too heavy and dense others too crumbly and dry. As Goldilocks said this one was just right. After many bakes I usually add 1/2 cup of chopped pecans, 1 tsp cinnamon, 1/2 tsp nutmeg and my secret 1/2 tsp ground cardamom. Most of the time I add a 1/2 cup of raisins. Don't even comment yuck to raisins my family likes them - to each their own.
Martha Stewart Member
11/14/2020
I’ve made this recipe numerous times and it’s always delicious. The only changes I make are using greek yogurt instead of sour cream and adding cinnamon. Add-ins I’ve tried are walnuts, blueberries and craisins. Always get compliments and requests for the recipe.
Martha Stewart Member
11/14/2020
I’ve made this recipe numerous times and it’s always delicious. The only changes I make are using greek yogurt instead of sour cream and adding cinnamon. Add-ins I’ve tried are walnuts, blueberries and craisins. Always get compliments and requests for the recipe.
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Martha Stewart Member
08/31/2020
It drives me crazy how many Leave poor reviews just because it is a Martha Stewart recipe. Give me a break, people! That said, this is THE best banana bread recipe out there. I have made if for years, often for bed and breakfast guests, and am always told that it is the best banana bread they have ever eaten. My only addition is to sprinkle the top with raw sugar about 15 minutes into baking. Raw sugar is pretty heavy and if you put it straight on the batter it tends to sink down into the middle. I often make this in 3 small loaf pans or 6 minis. Great every time!
Martha Stewart Member
11/13/2019
I added cinnamon and nutmeg but otherwise stayed true to the recipe and it is a beautiful moist banana bread. Kids love it!
Martha Stewart Member
11/06/2019
This my go to recipe for Banana Bread, used as an afterschool snack for the grandkids in lieu of commercial bakery goods. I add chocolate chips and it is as moist and delicious as an expensive bakery.
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Martha Stewart Member
09/20/2019
Not as moist as I like it, but it was still good
Martha Stewart Member
07/26/2019
I love this recipe. I made them for people for Christmas instead of nasty fruit cakes some with nuts, some with chocolate and crasins and some just like the recipe. I always get compliments. Thanks Martha.
Martha Stewart Member
07/24/2019
Tastes great! I used plain yogurt instead of sour cream and threw in some chocolate chips. This is a keeper. Delish!
Martha Stewart Member
07/23/2019
Best I’ve ever used, always get compliments on how moist and delicious it is. I’ve tried it with plain Greek yogurt and it comes out very tasty too.
Martha Stewart Member
07/21/2019
This is absolutely THE BEST banana bread recipe I've ever used. I always get so many compliments whenever I serve this banana bread, and it's one that I'm requested to make more often. Thanks Martha!
Martha Stewart Member
06/29/2019
Ohhh Martha, you've done it again. *drools*. I have tried SO many banana bread recipes but this is BY FAR the best! Everyone always loves this recipe when I make it. The filling is yummy, but I typically forego it and instead sub in chocolate chips in place of the nuts. So moist. So flavorful. So much yes.
Martha Stewart Member
06/11/2019
I liked it but I was not getting that banana flavor. Next time I will use 1 1/2
Martha Stewart Member
05/15/2019
this is the only banana nut bread I make. Everyone LOVES it. I give it as gifts a lot. I too have been making this bread about 15-20 years.
Martha Stewart Member
05/12/2019
I have used this banana bread recipe for ages. 15 to 20 years? This is my go-to recipe. With or without nuts, it’s great. I’ve used a bread loaf stone from Pampered Chef and it almost always sticks in the center underside. Today I tried lining that same bread loaf stone with parchment, then non-stick sprayed the parchment and it lifted out great. I’ve used a metal loaf pan and it came out great, but I haven’t used glass. This is the yummiest and moistest banana bread ever. I think the sour cream is what makes the difference. Definitely recommend to everyone, bake this recipe! I don’t think anyone will be disappointed. Enjoy!
Martha Stewart Member
04/24/2019
Phenomenal!!!!! 5 stars!!!!! Watch Martha make this on YouTube as well as you cook for extra tips! I followed it exactly with the banana being just ripe and not dark dark brown and it worked so out perfectly omgggggggggg elite! Best one I’ve ever made in my life!!!!
Martha Stewart Member
04/07/2019
My sister has been making this bread for over 10 years in Martha Stewart's cute mini loaf pan, tonight I made some in a regular loaf pan, delicious! I added some cinnamon and my house smells amazing!
Martha Stewart Member
02/08/2019
Very easy to make and great banana flavour.
Martha Stewart Member
12/30/2018
I loved this recipe! I used a little extra banana, mini chocolate chips instead of nuts and made muffins instead of a big loaf. They were perfectly moist and done in 17 minutes. I'll totally use this recipe again.
Martha Stewart Member
11/27/2018
Have made this before, I made 2 loaves today, best banana bread recipe I've ever used.
Martha Stewart Member
10/11/2018
Easy and Great
Martha Stewart Member
10/03/2018
Gross
Martha Stewart Member
09/29/2018
My husband’s favorite...and he’s picky. I’m always looking up different recipes to use whatever I have in the house. So, sometimes my banana bread will have buttermilk and sometimes lemon juice, etc. My husband asked me to make this specific recipe this fall. He referred to it as “that one you made which tasted light.” Mmmm...Okayyyy. Anyway, it his birthday week (also referred to as the twelve days of Jim’s birthday) and he’s asleep. There’s one in the oven right now as a surprise when he wakes up. Thank you, Martha!🤗
Martha Stewart Member
09/16/2018
This is my favorite but I only bake it for an hour.
Martha Stewart Member
09/15/2018
We love this. I have made it for years! I use the smaller Bread pans 7 3/8 x 3 5/8 x 2 1/4. Bake 40 minutes. I do not put nuts in batter but sprinkle across top. I have poured half batter in pans, chocolate chips (mini) and rest of batter. Yum! Always perfect bread. Never dry.
Martha Stewart Member
08/29/2018
I agree that the hour and 10 minutes is a bit long. Regardless -- I make this every time my bananas are on the verge. The best.
Martha Stewart Member
08/29/2018
I have searched high and low for a good BB recipe and this is it, the bread is just sweet enough just moist enough so so yummy can freeze it and defrost in the microwave and its just as good, I make it all the time. I would suggest an hour int the oven is plenty.
Martha Stewart Member
07/11/2018
This is my go to Banana Bread recipe! Turns out amazing every single time.
Martha Stewart Member
06/01/2018
Perfection! Yummy!!! If using a glass pan turn oven down 25 degrees and cut cooking time by about 15-20 minutes to avoid over baking. Glass pans get hotter and retain heat longer after removing from oven! I started the toothpick challlenge at 30 minutes if baking time...new apt...new oven. It was ready at 45 minutes.
Martha Stewart Member
03/11/2018
If you don't have sœur Creme, you can use buttermilk. Both work great!
Martha Stewart Member
03/08/2018
This is the BEST BEST banana bread! I tried to give it 5 stars but it wouldn't go past 2 because an ad popped up and something went wrong. 😝 I have tried many banana breads over the years and this is pretty much fool proof. I too add a tad more banana but one time too much and it ran over,so be careful. I LOVE Martha,if I could give it 10 stars I would!!!!😊💓
Martha Stewart Member
02/05/2018
I have made this recipe several times, it is delicious. And, I also enjoy the color of the bread...nice and light yellow versus the ugly dark brown color most banana breads have. Delicious.
Martha Stewart Member
01/21/2018
I have tried dozen of banana bread recipes only to be disappointed .This recipe is the best...The only change I have made (I have made this one a dozen times) is that I add additional banana. Otherwise perfect !!!!
Martha Stewart Member
12/21/2017
LOVE IT! I've been making my mother's recipe for years and it has been in our family for generations. I have always thought it was dry and missing something. I found other recipes that had anything from oil to cinnamon, raisens to squash - yuck! But then I found this one! I have fallen in love with this recipe and so did my MOM!!! I guess it took me to break the cycle... Thank you Martha!
Martha Stewart Member
11/27/2017
This is a 5 star recipe..... for some reason, I can only rate it one star. I have made this many times and it’s always a hit. While it's outstanding as is, I often substitute a tablespoon of Wild Turkey Bourbon in place of the vanilla. Delish either way!!!
Martha Stewart Member
10/24/2017
I made this banana bread on Sunday. This was my first time making it and OMG it was so easy and very moist. I can't stop eating it. Thank you Martha Stewart.
Martha Stewart Member
09/06/2017
I've made lots of banana bread over the years but my regular recipe called for shortening and I didn't have any. Also only had two bananas. Cast around the internet for recipes and came upon this. I didn't have any regular sour cream but did have some Mexican crema, so I used that, along with some leftover pecans. Also added raisins. Batter was so fluffy I was skeptical, but OMG! I served it as a dessert cake and it was devoured. Definitely a keeper. Every other banana bread I have made was dense; this was light and fluffy.
Martha Stewart Member
08/27/2017
Amazing recipe. I've tried them all. Moist delicious and many many compliments on this one. I've used plain greek yogurt in place of sour cream and that works excellent as well. Frozen bananas make the job super easy.
Martha Stewart Member
08/25/2017
This is simply amazing banana bread! I can't believe the star rating on this. It is so moist and the whole house smells of banana bread. I highly recommend this one :-)
Martha Stewart Member
07/22/2017
Been using this recipe for over 20 years, and it is the best, most moist banana bread you'll ever taste. Thanks, Martha!
Martha Stewart Member
06/18/2017
This was truly delicious. Its soft and yummy. I added 1/4 cup of brown sugar and a tsp. Of nutmeg also I topped it with brown sugar, cinnamon and sugar lightly. Made them into single serve in a cupcake pan cooked at 350 for 25 minutes I would have loved her icing but I was out of cream cheese! You all have to try it. It should rate better than it is I give it a five star!!!
Martha Stewart Member
06/11/2017
this banana bread was very moist. Love all your recipes martha.
Martha Stewart Member
05/22/2017
I can't find a print button for your recipes. Iis there a way to print them?
Martha Stewart Member
05/20/2017
Thanks, Martha, for another great recipe. I enjoy the emails & tv shows so much. To s/writergmail....whether you are trying to be humorous or just plain rude, I didn't appreciate your comments & criticism. Grow up.
Martha Stewart Member
05/19/2017
I made this Banana bread a while ago and it was the best Banana bread I've ever had. Very rich and moist with lots of banana flavor. This recipe calls for 1 cup of mashed banana which is great. Many recipes call for 1 or 2 bananas, but bananas are different sizes. I like the exact measurement. And the sour cream along with the butter puts it over the top. I just made it again today with chocolate chips. I didn't need to coat them with flour as the batter is quite thick so they did not sink. I made 3X the recipe in my 6 quart mixer for a bake sale, and it came out great!
Martha Stewart Member
05/15/2017
trying this with peanut butter chips tomorrow, I'll give the "toss the chips in flour first" to keep them from sinking :)
Martha Stewart Member
04/18/2017
Love this banana bread recipe; just the BEST. But I have a question: I used chocolate chips instead of nuts. But almost all of them sank to the bottom of the bread. Any idea why?
Martha Stewart Member
04/15/2017
Love this recipe! The best banana nut bread I've ever had.
Martha Stewart Member
03/19/2017
This has been my go-to banana bread recipe for years. I have used both sour cream and greek yogurt and it is flawless every sngle time. Today I used chopped pecans, it is smelling heavenly.
Martha Stewart Member
03/13/2017
The first time I made this recipe it was to use up some "European-style" yogurt that we hated. Oh my was it good! I've been making it ever since with w[filtered] milk plain yogurt and it turns out perfectly every time. My mom's banana bread was always too dense and either over cooked or raw in the middle. Never have I had that problem with this recipe.
Martha Stewart Member
12/29/2016
Great recipe!!!! Easy and ends up very moist! Of course, because it's from Martha! Making 2nd batch in 2 days
Martha Stewart Member
11/12/2016
Fantastic recipe - it has become my goto. On the downside, an itching pox on your genitalia for the f&*%&*g autoplay videos. Do you have any idea how annoying that is???
Martha Stewart Member
10/18/2016
This is a wonderful recipe but I made some changes. I used 2% greek yogurt in place of the sour cream and it was perfect i.e. nice texture, very moist & lots of flavor. I tried the frosting recipe and it was horrible so I used my own cream cheese frosting recipe and it was delish. The next time I make this banana bread, I will add 1/2 tea cinnamon and I will change the 1 cup of white sugar to 3/4 cup white and 1/4 cup brown. Overall, its a fabulous banana bread.
Martha Stewart Member
10/15/2015
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.
Martha Stewart Member
07/27/2015
Has anyone tried using plain greek yogurt instead of sour cream? I have some yogurt I need to use up...
Martha Stewart Member
06/24/2015
Made it today, followed instructions exactly. It turned out beautifully. Tender crumb, great flavor. A keeper!
Martha Stewart Member
06/20/2015
An hour and 10 minutes was way too long in my oven. I checked on it a few minutes before an hour, and it was already a little burnt! I'm going to ice it and we'll eat it anyway, but set an early timer!
Martha Stewart Member
05/31/2015
I have many terrific bananna bread recipes. This one is by far the very best. I add a pinch of cinnamon and nutmeg.
Martha Stewart Member
05/20/2015
Very easy to make. I added reduced sugar craisins and used brown sugar instead of white. It's good.
Martha Stewart Member
05/14/2015
Love this recipe. The only change I will make is to reduce the salt. I am not salt sensitive but I found it too salty, next time I will try somewhere between 1/2 and 3/4 tsp. salt. Otherwise, very, very nice. Moist and delicious.
Martha Stewart Member
05/13/2015
This recipe is my favorite way to use ripe bananas. I had enough bananas to make one and a half batches so I made one loaf with the full batch and made 12 muffins with the half batch. Both were delicious!
Martha Stewart Member
05/03/2015
How many mini muffins would this recipe make?
Martha Stewart Member
03/04/2015
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!
Martha Stewart Member
01/04/2015
Made very good gluten free version with Pamela's artisan flour blend, 1/2 c avocado oil instead of butter, only 1/2 c sugar (and hence less salt, maybe a little more than 1/2 tsp), 3 very ripe bananas. Very moist, even on the second day. For full disclosure, I made mini muffins out of it, not a loaf, so I cannot comment on how a loaf would turn out, but the batter seemed the right consistency to turn out fine either way. Cooked on 375 convection for about 15 min.
Martha Stewart Member
12/22/2014
I've been using this recipe for several years now and it always comes out just right. This year I'm making muffins to give out as gifts at the office. I'm sure they'll enjoy it with a mug of hot chocolate.
Martha Stewart Member
11/25/2014
Made this last night - very light, moist, delicious. Will definitely become part of my rotation.
Martha Stewart Member
09/30/2014
WooHoo! This is good. I don't bake, but I managed to make this.
Martha Stewart Member
09/29/2014
This is, hands down, the best banana bread recipe that I have ever made. I get asked for the recipe every time I make it.
Martha Stewart Member
07/30/2014
This was really good! I used Brown sugar instead of white & more Pecans. My bananas were super over ripe so I peeled them & placed them in the fridge overnight. I think this made the bananas extra sweet hence the brown sugar. I also used two disposable loaf pans and then my family and I like to slice them and toast them in a skillet with a little butter for breakfast. Woooo with some coffee! :D This is my second time making this recipe & I will make it again. Thanks Martha girl!
Martha Stewart Member
03/12/2014
This is the BEST Banana bread recipe ever. I have been making this for years!
Martha Stewart Member
03/05/2014
This banana bread is delicious. It's moist and sweet- a real treat for breakfast! I used thawed frozen bananas, and even though they had turned into a nasty brown colour, the end result was amazing! I would recommend toasting your pecans before adding them to the mix for maximum flavour.
Martha Stewart Member
03/02/2014
A new favorite. Very moist and great for breakfast. NOTE: The icing recipe does need sugar. The video calls for it, but the written recipe omits the addition of sugar. From other comments I found it needs about 1/2 cup for the recipe. I also reduced the time to 50 minutes and lined my pan with parchment paper.
Martha Stewart Member
01/04/2014
I had really bad banana bread years ago and swore that I would never eat it again. My kitchen had some overripe bananas and the thought of throwing them away made me feel guilty. This recipe is super easy and is DELICIOUS. I shared half with a neighbor and they (party of two) ate the entire thing in one sitting. Thank you Martha for showing me that there is such a thing as good banana bread.
Martha Stewart Member
12/31/2013
I love the moistness of this banana bread! It's also a foolproof recipe. My boys gobble it down as soon as I make it.Maybe it's the sour cream that makes it so delish! Thanks Martha!
Martha Stewart Member
11/22/2013
New here and I'm going to try this recipe tomorrow, but have one question. Does it really matter what type of loaf pan to use. I found one at Target (Wilson) but I do like the Le Creuset as I have quite a few of their other products. Thanks for your advice.
Martha Stewart Member
11/14/2013
This is my go-to banana bread. I try a different one every once in awhile and always get complaints that it isn't the "good" banana bread. I usually don't change recipes, but we do like cinnamon so I add about 1 tsp. Otherwise I follow it exactly.
Martha Stewart Member
10/03/2013
I love this bread and make it all the time. I use greek yogurt in place of the sour cream and it is still awesome. I wanted to try the icing listed in the "variations" section but I think Martha and team have left out the icing sugar. I know it needs to be in there but I am not sure how much. Please adjust and let me know. Great recipe for the worlds best banana bread.
Martha Stewart Member
09/16/2013
An excellent recipe - double it in a 9 X 13 inch pan for 50-55 minutes at 350 degrees ... it's a hit every time!
Martha Stewart Member
08/29/2013
Made this without nuts (kids!) and subbed in greek yogurt for the sour cream. Absolutely loved it. Everything I'd want banana bread to be; moist, flavorful, delicious. Kept well too. Highly recommend this recipe.
Martha Stewart Member
08/24/2013
Amazing! This is my first banana bread I tried to bake. The sour cream is what sold me. It turned out great! I will bake again!
Martha Stewart Member
08/05/2013
Hands down the best banana bread recipe I have ever made. Chocolate chips make it even more so! Next time I will cut the sugar in 1/2 as suggested by another reviewer. Thanks Martha for yet another tried and true recipe.
Martha Stewart Member
08/01/2013
I wanted a simple BB recipe. I found this one and it's like it was created for me. I LOVE it so much!! I have baked it 5 times in the last month. My family, friends and neighbors love it just as much as I do. I follow the recipe very closely. The only thing I do differently is cut the sugar in half and in my oven (LG double oven, 5 burners) I can't bake it for longer than 45 min. (I do NOT use convection bake). It comes out moist (spongy & springy) every single time. So happy! :)
Martha Stewart Member
07/09/2013
I've made this recipe 3 times this week and it's turned out perfect each time :) This recipe is delicious and moist.
Martha Stewart Member
07/08/2013
Okay, so I am giving up for now. I have made 3 batches of banana bread in the last few days and not one of them has risen. The first two I used my usual recipe that I have used for 20 years. Both fell flat, (&!!!*&*^%??!!?), so I tried this recipe because MS's recipes always work for me…until now. I am wondering if the absence of baking powder is the culprit…I am sure I haven't overmixed it…anyone else experienced this???
Martha Stewart Member
06/05/2013
I have baked many variations of banana bread and i have to say, that this is the best one i have made so far. I subbed the walnuts for chocolate chips and it was a hit with the family :) I would highly recommend this recipe to anyone!
Martha Stewart Member
04/26/2013
I just love this banana bread.
Martha Stewart Member
03/13/2013
I've been making this recipe for years, and its hands down the best one yet. My favorite version uses toasted hazelnuts, and 3/4 cup of dark chocolate chips. I've also subbed Greek yogurt for the sour cream, and it's great. A very moist bread. It also freezes beautifully! when I've made mini loaves, I cut back the baking time by 15 minutes.
Martha Stewart Member
03/13/2013
I've been making this recipe for years, and its hands down the best one yet. My favorite version uses toasted hazelnuts, and 3/4 cup of dark chocolate chips. I've also subbed greek yogurt for the sour cream, and it's great. A very moist bread. It also freezes beautifully! when I've made mini loaves, I cut back the baking time by 15 minutes.
Martha Stewart Member
03/12/2013
Put your banana recipe search to rest. This is THE one. I have made many banana breads in my time and I am done looking. The sour cream makes it moist and delicious.
Martha Stewart Member
03/06/2013
This smells so good whle baking! Looks very moist, and when I dig in, I won't be surprised if it's the best banana bread I've ever eaten!
Martha Stewart Member
02/24/2013
You cannot imagine how incredible this bread is! I've made 50 different recipes at least and this one shall remain in my bookmarks for a very long time. One of my new favorites. So so so good!!! Moist, not too sweet and not too rich. Amazing just out of the oven when hot!
Martha Stewart Member
02/06/2013
WOW... this is one of the best banana breads I have made and tried.SUPER MOIST, more like a cake. It was so good that I went ahead and made a second batch and put the batter in paper lined muffin tins. Now I will freeze up all my over ripe bananas, but will mash them first and put in 1 cup serving containers for the freezer with the date and what it is. THANK YOU MARTHA.
Martha Stewart Member
01/23/2013
Great recipe. Omitted the nuts (allergy), and added about 3/4 cup of chocolate chips. Lovely!
Martha Stewart Member
01/22/2013
I've been making this recipe for years and it's simply the best! I always get great compliments for it - thanks to the sour cream!
Martha Stewart Member
01/04/2013
Just made this with some slight modifications and delicious results! Cut sugar to 3/4 cup, substituted flour with 3/4 c. whole wheat flour, 1/4 c flax seed meal, and 1/2 c white flour... Having made the original recipe, I can attest to the fact that the modifications don't change the texture or taste. It's fabulous and slightly healthier!
Martha Stewart Member
11/28/2012
The first time I made this recipe, I substituted vanilla greek yogurt for the sour cream and it turned out great. I ran out of a.p. flour for this batch and used 1/2 cup whole wheat and opted for walnuts instead of pecans. Again i used the vanilla yogurt in place of sour cream and it was excellent. This is my "go to" recipe for banana bread.
Martha Stewart Member
09/03/2012
This was a great recipe! A very moist bread. This is now my favorite banana bread recipe. I just added cinnamon to mine. Thank you!!!
Martha Stewart Member
07/20/2012
Amazing recipe! I've made this as a blueberry banana bread as suggested by "Meghan," and also as a regular banana bread with the addition of 2 tsp cinnamon and a pinch of nutmeg and allspice. Both ways have come out wonderful!
Martha Stewart Member
06/24/2012
Yum! This was hands-down the best Blueberry.Banana Bread ever. I was out of sour cream so I used a half cup of vanilla super yogurt instead. I also added a cupof fresh, ripe blueberries. Baked for 50 minutes at 350 degrees in a fluted pan dusted with cinnamon sugar. This is definitely my new favorite banana bread recipe. Next time I will try chocolate glaze.
Martha Stewart Member
06/10/2012
This is the best Banana Bread ever!! Don't bother making anything else!! Love it!!
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