Martha Stewart's Banana Bread with Nuts or Chocolate Chips
June 23, 2013
Categories: Breads, Breakfast, Banana, One-Pot Meal, Brunch, Mothers Day, Picnic, Oven Bake, Quick Breads, Chocolate, more
"Ive tried a number of banana bread recipes-this is the best. Based on Martha's awesome recipe. Use only very very ripe bananas that are turning black."
- Serving Size: 1 (136.5 g)
- Calories 439.5
- Total Fat - 23.2 g
- Saturated Fat - 10.1 g
- Cholesterol - 88 mg
- Sodium - 582.9 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 3.6 g
- Sugars - 28.8 g
- Protein - 8.6 g
- Calcium - 58.2 mg
- Iron - 1.7 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat Oven to 350F.
In an electric mixer, cream butter and sugar until fluffy.
Add eggs and continue to beat until fluffy.
Add salt, baking soda and flour and beat until combined.
Add bananas, sour cream and vanilla; mix until just combined.
Stir in nuts and/or chocolate chips.
Spray a bundt pan or loaf pan with bakers joy.
Pour batter into the pan and bake for approx 55 minutes or until a tester comes out clean ( may be less or more-I usually start testing at about 40 minutes)
Let rest in pan x 10 minutes then invert onto a rack , and cool.
No special items needed.