🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 37 (from laksa141)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa037.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.marthastewart.com/312772/banana-bread\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.marthastewart.com/312772/banana-bread\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.marthastewart.com\/312772\/banana-bread","crawl_time":1776413048,"first_indexed_time":1507573487,"http_code":200,"src_unparsed":"com,marthastewart!www,\/312772\/banana-bread s443","src_root_hash":"16724559291028802437","history_drop_reason":null,"meta_title":"Best Banana Bread Recipe (With Video and Step-by-Step)","meta_descriptions":["Martha’s best banana bread recipe is easy to make and enriched with sour cream, giving it a subtle tang. It's perfectly moist and full of flavor."],"attrs_boilerpipe_text":"Credit:\nGrant Webster\nPreheat oven, prepare pan, and cream butter and sugar:\nPreheat oven to 350°F. 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.\nCredit:\nGrant Webster\nAdd eggs:\nAdd eggs and beat to incorporate.\nCredit:\nGrant Webster\nWhisk dry ingredients and add to butter mixture:\nIn a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined.\nCredit:\nGrant Webster\nAdd bananas, sour cream, and vanilla:\nAdd bananas, sour cream, and vanilla; mix to combine.\nCredit:\nGrant Webster\nAdd nuts and transfer to prepared pan:\nStir in nuts and pour into prepared pan.\nCredit:\nGrant Webster\nCredit:\nGrant Webster\nBake:\nBake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes.\nCredit:\nGrant Webster\nCool:\nLet rest in pan for 10 minutes, then turn out onto a rack to cool.\nCredit:\nGrant Webster\nCool the banana bread completely before slicing, wrapping, or transferring to an airtight container. If it is not completely cooled, it will tear when sliced and create condensation if stored, making the loaf gummy.\nHow to Store Banana Bread\nBanana bread keeps well. Make sure the loaf has cooled completely before wrapping it in plastic wrap, parchment, or wax paper and placing in an airtight container for up to four days. If your kitchen is hot and humid, you may want to store the loaf in your refrigerator but allow time for it to come back to room temperature before eating.\nHow to Freeze Banana Bread\nBanana bread also freezes well. We like to bake an extra loaf to keep in the freezer for when we don’t have time to bake. The loaf should be completely cool before you wrap and freeze it. Wrap it in plastic wrap, then place in a freezer bag. Freeze the whole loaf, or give yourself more flexibility by slicing it and freezing the slices—that way you can defrost just a couple of pieces when desired. Banana bread will last up to three months in the freezer.\nVariations\nTry one of these delicious spins on the classic banana bread recipe.\nBanana Bread With Cream Cheese Frosting\nTop the banana bread with this easy cream cheese frosting if you want to get fancy:\nCombine 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1\/4 teaspoon kosher salt, and 1\/2 teaspoon pure vanilla extract in the bowl of an electric mixer fitted with the paddle attachment.\nBeat until frosting is smooth.\nUse an offset spatula to frost top of cooled banana bread.\nCream Cheese Frosting-Filled Banana Bread\nMartha made this variation on\nThe Martha Stewart Show\n. Once the banana bread is baked and cooled:\nHalve loaf horizontally.\nUsing an offset spatula, spread frosting evenly over bottom half.\nTop with remaining half; slice and serve.\nFrequently Asked Questions\nNo, bananas are never “too ripe” for banana bread. The riper, the better; an overripe banana is a much better choice than an underripe one. Ripe bananas add sweetness and depth to your banana bread, while unripe ones do not. Making banana bread is also an excellent way to use up bananas that are too ripe to eat out of hand, keeping them from going to waste.\nYes, you can make banana bread without a mixer. Ensure your butter is very soft, then use a whisk to blend it with the sugar before adding the eggs. The creamed butter-sugar mixture won't look as light and fluffy as one mixed with a machine, but the banana bread will still be delicious.\nYes, banana bread is a great option for gifting. We suggest you wrap the fully cooled banana bread in parchment or wax paper to protect it and make it look neat. You can tie a ribbon around the loaf to make it even more festive.\n5 More Banana Bread Recipes to Try\nTest Kitchen’s Favorite Banana-Chocolate Chip Bread\nBanana Bread With Walnuts and Flaxseed\nStreusel Banana Bread\nVegan Banana Bread\nBanana-Chocolate Bread","attrs_markdown":"\n\n[Skip to content](https:\/\/www.marthastewart.com\/312772\/banana-bread#main)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/)\n\n- Please fill out this field.\n- [Log In](https:\/\/www.marthastewart.com\/authentication\/login?regSource=10233&relativeRedirectUrl=%2F312772%2Fbanana-bread)\n- My Account\n  - [Log Out](https:\/\/www.marthastewart.com\/authentication\/logout?relativeRedirectUrl=%2F312772%2Fbanana-bread)\n  - [Settings](https:\/\/www.marthastewart.com\/account\/settings)\n- [Martha's Blog](https:\/\/www.themarthablog.com\/)\n- [Newsletters](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n- [Sweepstakes](https:\/\/www.marthastewart.com\/sweepstakes)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n  Food\n  \n  - 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[Recall News](https:\/\/www.marthastewart.com\/recall-news-8729068)\n  - [View All](https:\/\/www.marthastewart.com\/1543773\/news)\n\n[About Us](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054)\n\n- [Food & Cooking](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n- [Recipes](https:\/\/www.marthastewart.com\/1505788\/recipes)\n- [Breakfast & Brunch Recipes](https:\/\/www.marthastewart.com\/1502328\/breakfast-recipes)\n- [Bread Recipes](https:\/\/www.marthastewart.com\/1502326\/bread-muffin-recipes)\n\n# The Best Banana Bread\n4\\.0\n\n(2,782)\n\n255 Reviews\n\nMartha’s go-to banana bread recipe uses a secret ingredient to make it extra moist and flavorful.\n\nBy\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/author\/martha-stewart)\n\n![martha-stewart-fried-chicken-180-d111035.jpg]()\n\n![martha-stewart-fried-chicken-180-d111035.jpg](https:\/\/www.marthastewart.com\/thmb\/zr-xtXXC-HL7wvUSwn5MyQMIgUI=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/author\/martha-stewart)\n\nMartha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, *Martha Stewart Living*, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.\n\n[Editorial Guidelines](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#-toc-editorial-guidelines)\n\nUpdated on June 24, 2025\n\nRate\n\nShare\n\n![]()\n\nPrep Time:\n\n15 mins\n\nCook Time:\n\n1 hr 10 mins\n\nTotal Time:\n\n1 hr 25 mins\n\nServings:\n\n8\n\nYield:\n\n1 loaf\n\nJump to recipe\n\nMartha's best banana bread recipe was featured in her first book, *Entertaining*, and has been her go-to ever since. Martha says your family will \"go bananas\" for this classic quick bread as a breakfast treat or an afternoon snack. The batter for this easy-to-make favorite is enriched with sour cream, which gives it a subtle tang and super moist yet dense texture that slices well. Martha always adds pecans, but chopped walnuts (or no nuts) also work. The hardest part about making this recipe is waiting for the loaf to bake and cool—but we guarantee it's worth it\\!\n\n![The Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/1dIq-Ds5zBaQ70zBzbVepDCUpuQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-horiz-0723-886961edbbbe4aa59a839b6a24dc1dbb.jpg)\n\n![The Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/1dIq-Ds5zBaQ70zBzbVepDCUpuQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-horiz-0723-886961edbbbe4aa59a839b6a24dc1dbb.jpg)\n\nCredit:\n\nGrant Webster\n\n[20 Easy Quick Bread Recipes to Bake and Enjoy Any Time](https:\/\/www.marthastewart.com\/275123\/quick-breads)\n\n## Key Ingredients\n- **Bananas:** Everyone’s favorite quick bread is all about bananas. They are the defining ingredient in the loaf, adding sweetness and keeping it moist. Our banana bread recipe calls for very ripe bananas—they add maximum sweetness to the bread. If you make banana bread with just ripe bananas, you’ll notice a difference.\n- **Sour cream:** This recipe is set apart by using [sour cream](https:\/\/www.marthastewart.com\/7844654\/how-to-bake-with-sour-cream). While many banana breads use milk and some call for buttermilk, sour cream is a much richer and fatter dairy product that adds moistness and richness to tender layer cakes. When added to banana bread, it adds a subtle tang that balances the sweetness of the bananas and sugar. If you don’t have sour cream, you could substitute plain yogurt, preferably Greek yogurt, which has a texture more like that of sour cream and offers even tangier results.\n- **Nuts:** Our recipe calls for 1\/2 cup of walnuts or pecans, but you can make banana bread without nuts if you prefer. We like to add the nuts for texture and nutrition, but the loaf is delicious without them.\n## How to Ripen Bananas for Banana Bread\nFor the best flavor, it's important to use very ripe—but not bruised—bananas when making this recipe. If yours are a tad underripe but you want to make banana bread, you have a couple options:\n\n**Use a paper bag:** If you're able to wait a day or two before baking, you can stash your bananas in a paper bag with another ripe fruit like an apple, pear, or avocado and leave the bag on the counter overnight. The ethylene gas released by the fruit and trapped in the bag will encourage ripening.\n\n**Use the oven:** Placing bananas in a low oven (250 to 300 degrees Fahrenheit) for an hour or so can help them soften and can take their flavor from green and bright tasting to *somewhat* sweeter. They won't have the same flavor as a naturally ripened banana, but it will still be an improvement if your only other option is to use underripe fruit.\n\nWhen baking, it's always a good practice to crack eggs into a small bowl, rather than directly into the batter, before mixing. That way, if you come across a bad egg, you won't have to toss the whole batter out.\n\nKeep Screen Awake\n\n## Ingredients\n- ½ cup (1 stick) butter, at room temperature, plus more for pan\n- 1 cup sugar\n- 2 large eggs\n- 1 ½ cups unbleached all-purpose flour\n- 1 teaspoon baking soda\n- 1 teaspoon kosher salt\n- 1 cup mashed very ripe bananas\n- ½ cup sour cream\n- 1 teaspoon pure vanilla extract\n- ½ cup chopped walnuts or pecans\n\n## Directions\n![Best Banana Bread ingredients](https:\/\/www.marthastewart.com\/thmb\/P5cNB7hy9Ox7qx_Fbj826-1LRXw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-ingredients-0723-76d7bbc087e2487a89e49bd7181c07e8.jpg)\n\n![Best Banana Bread ingredients](https:\/\/www.marthastewart.com\/thmb\/P5cNB7hy9Ox7qx_Fbj826-1LRXw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-ingredients-0723-76d7bbc087e2487a89e49bd7181c07e8.jpg)\n\nCredit:\n\nGrant Webster\n\n1. ### Preheat oven, prepare pan, and cream butter and sugar:\n   Preheat oven to 350°F. 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.\n   ![Step 1 Best Banana Bread, cream butter and sugar](https:\/\/www.marthastewart.com\/thmb\/1kJGmRFfTltldM9aHgt_o3ZkF-s=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step1-0723-186ddb7617cc4105b8e0f786c535cc43.jpg)\n   \n   ![Step 1 Best Banana Bread, cream butter and sugar](https:\/\/www.marthastewart.com\/thmb\/1kJGmRFfTltldM9aHgt_o3ZkF-s=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step1-0723-186ddb7617cc4105b8e0f786c535cc43.jpg)\n   \n   Credit:\n   \n   Grant Webster\n2. ### Add eggs:\n   Add eggs and beat to incorporate.\n   ![Step 2 Add Eggs for Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/g3TGmT3Kx7Vo6CjilI_I_eaUoU0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step2-0723-7472ca18496f45ccb43ece539687a75e.jpg)\n   \n   ![Step 2 Add Eggs for Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/g3TGmT3Kx7Vo6CjilI_I_eaUoU0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step2-0723-7472ca18496f45ccb43ece539687a75e.jpg)\n   \n   Credit:\n   \n   Grant Webster\n3. ### Whisk dry ingredients and add to butter mixture:\n   In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined.\n   ![Step 3 Whisk dry ingredients for Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/-lj2p7vPeTzoWeMInzGez19tXco=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step3-0723-5fb917c32bb04370be2c78bd5f73fc99.jpg)\n   \n   ![Step 3 Whisk dry ingredients for Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/-lj2p7vPeTzoWeMInzGez19tXco=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step3-0723-5fb917c32bb04370be2c78bd5f73fc99.jpg)\n   \n   Credit:\n   \n   Grant Webster\n4. ### Add bananas, sour cream, and vanilla:\n   Add bananas, sour cream, and vanilla; mix to combine.\n   ![Step 4 Add bananas, sour cream, vanilla for Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/LnF4pJhyAbd9oc9pZI2Fm7-9R3k=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step4-0723-aec9b6cba93042bea97192f80b3fce43.jpg)\n   \n   ![Step 4 Add bananas, sour cream, vanilla for Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/LnF4pJhyAbd9oc9pZI2Fm7-9R3k=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step4-0723-aec9b6cba93042bea97192f80b3fce43.jpg)\n   \n   Credit:\n   \n   Grant Webster\n5. ### Add nuts and transfer to prepared pan:\n   Stir in nuts and pour into prepared pan.\n   ![Step 5 Add nuts for Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/vq8wW4IQaxTZkTJKfNqVI7gGXsM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step5a-0723-324cdfc841604b1c8aa28daf139ec152.jpg)\n   \n   ![Step 5 Add nuts for Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/vq8wW4IQaxTZkTJKfNqVI7gGXsM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step5a-0723-324cdfc841604b1c8aa28daf139ec152.jpg)\n   \n   Credit:\n   \n   Grant Webster\n   ![Transfer to pan for Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/TEjkTdrFNsvXWzDvui4z-Rwys9Y=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step5b-0723-9ae95caf7a184797a0cb7316dd208614.jpg)\n   \n   ![Transfer to pan for Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/TEjkTdrFNsvXWzDvui4z-Rwys9Y=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step5b-0723-9ae95caf7a184797a0cb7316dd208614.jpg)\n   \n   Credit:\n   \n   Grant Webster\n6. ### Bake:\n   Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes.\n   ![Bake Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/LGVzxP9bAdXwzV3bJYraUjm9Kro=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step6-0723-d3b0983181f94eb69c74df0099e59bdd.jpg)\n   \n   ![Bake Best Banana Bread](https:\/\/www.marthastewart.com\/thmb\/LGVzxP9bAdXwzV3bJYraUjm9Kro=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step6-0723-d3b0983181f94eb69c74df0099e59bdd.jpg)\n   \n   Credit:\n   \n   Grant Webster\n7. ### Cool:\n   Let rest in pan for 10 minutes, then turn out onto a rack to cool.\n   ![Let the Best Banana Bread cool ](https:\/\/www.marthastewart.com\/thmb\/ofvDLFgn3Kz8qaz0Bw47N7dcBJ0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step7-0723-a3188507ddc74b709df628cd7fe83fd1.jpg)\n   \n   ![Let the Best Banana Bread cool ](https:\/\/www.marthastewart.com\/thmb\/ofvDLFgn3Kz8qaz0Bw47N7dcBJ0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-312772-the-best-banana-bread-step7-0723-a3188507ddc74b709df628cd7fe83fd1.jpg)\n   \n   Credit:\n   \n   Grant Webster\n   Cool the banana bread completely before slicing, wrapping, or transferring to an airtight container. If it is not completely cooled, it will tear when sliced and create condensation if stored, making the loaf gummy.\n## How to Store Banana Bread\nBanana bread keeps well. Make sure the loaf has cooled completely before wrapping it in plastic wrap, parchment, or wax paper and placing in an airtight container for up to four days. If your kitchen is hot and humid, you may want to store the loaf in your refrigerator but allow time for it to come back to room temperature before eating.\n\n## How to Freeze Banana Bread\nBanana bread also freezes well. We like to bake an extra loaf to keep in the freezer for when we don’t have time to bake. The loaf should be completely cool before you wrap and freeze it. Wrap it in plastic wrap, then place in a freezer bag. Freeze the whole loaf, or give yourself more flexibility by slicing it and freezing the slices—that way you can defrost just a couple of pieces when desired. Banana bread will last up to three months in the freezer.\n\n## Variations\nTry one of these delicious spins on the classic banana bread recipe.\n\n### Banana Bread With Cream Cheese Frosting\nTop the banana bread with this easy cream cheese frosting if you want to get fancy:\n\n- Combine 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1\/4 teaspoon kosher salt, and 1\/2 teaspoon pure vanilla extract in the bowl of an electric mixer fitted with the paddle attachment.\n- Beat until frosting is smooth.\n- Use an offset spatula to frost top of cooled banana bread.\n### Cream Cheese Frosting-Filled Banana Bread\nMartha made this variation on *The Martha Stewart Show*. Once the banana bread is baked and cooled:\n\n- Halve loaf horizontally.\n- Using an offset spatula, spread frosting evenly over bottom half.\n- Top with remaining half; slice and serve.\n\n## Frequently Asked Questions\n- Can my bananas be too ripe for banana bread?\n  No, bananas are never “too ripe” for banana bread. The riper, the better; an overripe banana is a much better choice than an underripe one. Ripe bananas add sweetness and depth to your banana bread, while unripe ones do not. Making banana bread is also an excellent way to use up bananas that are too ripe to eat out of hand, keeping them from going to waste.\n- Can you make banana bread without a mixer?\n  Yes, you can make banana bread without a mixer. Ensure your butter is very soft, then use a whisk to blend it with the sugar before adding the eggs. The creamed butter-sugar mixture won't look as light and fluffy as one mixed with a machine, but the banana bread will still be delicious.\n- Is banana bread good for gifting?\n  Yes, banana bread is a great option for gifting. We suggest you wrap the fully cooled banana bread in parchment or wax paper to protect it and make it look neat. You can tie a ribbon around the loaf to make it even more festive.\n## 5 More Banana Bread Recipes to Try\n- [Test Kitchen’s Favorite Banana-Chocolate Chip Bread](https:\/\/www.marthastewart.com\/banana-chocolate-chip-bread-recipe-8600953)\n- [Banana Bread With Walnuts and Flaxseed](https:\/\/www.marthastewart.com\/1050000\/banana-bread-walnuts-and-flaxseed)\n- [Streusel Banana Bread](https:\/\/www.marthastewart.com\/1537880\/streusel-banana-bread)\n- [Vegan Banana Bread](https:\/\/www.marthastewart.com\/1511453\/vegan-banana-bread)\n- [Banana-Chocolate Bread](https:\/\/www.marthastewart.com\/891904\/banana-chocolate-bread)\n\nOriginally appeared: Martha Stewart Living, August 2004\n\nRate\n\nUpdated by\n\n[Esther Reynolds](https:\/\/www.marthastewart.com\/esther-reynolds-8624870)\n\n![Headshot of Esther Reynolds]()\n\n![Headshot of Esther Reynolds](https:\/\/www.marthastewart.com\/thmb\/2W_P8eCdYXdwMSS2zIhw342cCrw=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/EstherReynoldsHeadshot-2e08bd6ad7474811b56cdfcaeb06d41a.jpeg)\n\n[Esther Reynolds](https:\/\/www.marthastewart.com\/esther-reynolds-8624870)\n\nEsther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.\n\n## Reviews (255)\nThe Best Banana Bread\n\nMy Rating\n\nRate this a 1\n\nRate this a 2\n\nRate this a 3\n\nRate this a 4\n\nRate this a 5\n\nMy Review\n\nCancel\n\nSubmit\n\n4 out of 5\n\n2782 Ratings\n\n[5 star]()\n\n1004\n\n[4 star]()\n\n856\n\n[3 star]()\n\n799\n\n[2 star]()\n\n89\n\n[1 star]()\n\n34\n\nMost helpful positive review\n\nNatalie\n\n11\/30\/2025\n\nDelicious. . The sour cream really amps up the moistness. FYI- the same recipe makes 12 muffins as well. Bake in less time about 35 minutes.\n\n[Read More](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\nHelpful (4)\n\n255 Reviews\n\nSort\n\nsort Reviews\n\nMost Helpful\n\nMost Positive\n\nLeast Positive\n\nNewest\n\nCancel\n\nApply\n\nFilter  (0)\n\nfilter Reviews\n\nBy rating\n\n5 star\n\n4 star\n\n3 star\n\n2 star\n\n1 star\n\nCancel\n\nApply\n\nCalmSlaw4946\n\n04\/16\/2026\n\nA keeper\\!\n\nI just baked a loaf, so good not dry very moist. I added raisins to my recipe. My husband loved it.\n\n[Read More](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\nHelpful (0)\n\nSnappySpice4593\n\n02\/07\/2026\n\nNot as good as the recipe from my mom’s 1960’s cookbook. Kind of bland.\n\n[Read More](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\nHelpful (0)\n\nlaurie909\n\n01\/24\/2026\n\nA keeper\\!\n\nTruly is the Best Banana Bread! Just the right amount of salt! Absolutely delicious! ⭐️⭐️⭐️⭐️⭐️\n\n[Read More](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\nHelpful (0)\n\nArcadianFrench\n\n01\/16\/2026\n\nA keeper\\!\n\nGreat flavors\n\nWorth the effort\n\nFamily favorite\n\nCrowd-pleaser\n\nEasy to follow\n\nWhat a surprise! I have had this recipe in at least one of Martha Stewart's books.Have I noticed? Nope. However, when my \"life partner\" made this specific recipe, he never told me where he got it from, and I ate the ENTIRE LOAF that evening.We now make two loaves at a time, so I can eat one right out of the oven, and have one to eat over the week.\\*\\*This is THE ONLY BANANA BREAD RECIPE WE USE!\\*\\*For reference, I have used a recipe from my paternal Nana (a post-WW1 German immigrant), for the last 40 years.This banana bread recipe has been nicknamed, \"The Brick.\" It is very dense, requiring more bananas per loaf and baking powder. I will gladly share the recipe if asked.Otherwise, I will be using Martha's recipe from here on out.\n\n[Read More](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\nHelpful (1)\n\nLIBakingQueen\n\n01\/15\/2026\n\nGreat flavors\n\nWorth the effort\n\nA keeper\\!\n\nEasy to follow\n\nFamily favorite\n\nIf there is one recipe you need to keep as a favorite, it’s this one. The recipe is easy to follow and while it’s cooking in the oven, your kitchen will smell like home sweet home.For my oven, I cut down the time to one hour but next time I will scale it back another five minutes. The sour cream made the bread very moist but I’m curious to try it with yogurt instead the next time.Thank you Martha and team for this wonderful recipe now saved as a favorite for my family.\n\n[Read More](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\nHelpful (2)\n\nKatrina\n\n01\/12\/2026\n\nGreat flavors\n\nEasy to follow\n\nFamily favorite\n\nThis is the best banana bread I have ever made - hands down. Super simple and very delicious.\n\n[Read More](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\nHelpful (0)\n\nIrish.Sass14\n\n01\/11\/2026\n\nFamily favorite\n\nCrowd-pleaser\n\nWorth the effort\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nThe BEST! 5-🌟's! I've been using this recipe for 31 years—wow, I'm getting old! 🙏🏼 My MS Cookbook 📙 opens directly to this page because the binding is cracked, haha! 🤣 It's my forever favorite for making delicious Banana Bread—the sour cream is key! 🍌 I typically bake two loaves: one with chocolate chips 🍫 and one plain (no nuts). I like to toast and butter my slices, but they're just as tasty at room temperature without butter. 😋 Someone asked about the type of butter to use; I always use unsalted butter for baking. 🍞 Since most recipes include salt, it balances the flavors perfectly! 💯\n\n[Read More](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\nHelpful (1)\n\nTracy\n\n01\/09\/2026\n\nCrowd-pleaser\n\nFamily favorite\n\nMartha:Dust your loaf pans with a mixture of sugar and cinnamon. I love the extra cinnamon-ee flavor. I also use a recipe for 4 loaves.\n\n[Read More](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\nHelpful (0)\n\nJordan\n\n12\/29\/2025\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nCrowd-pleaser\n\nFamily favorite\n\nWorth the effort\n\nI have been trying to turn this recipe into muffins. It is the only recipe I use. Delicious\n\n[Read More](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\nHelpful (1)\n\nLoad More reviews\n\n## Related Articles\n[![msledf\\_1103\\_banana\\_loaf.jpg]() ![msledf\\_1103\\_banana\\_loaf.jpg](https:\/\/www.marthastewart.com\/thmb\/SBIYIai2l6djOaoWhVTsJVecO0s=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/msledf_1103_banana_loaf_vert-a25a315d0f25470e93932426ab7f5072.jpgitok0HEKeCKc) Banana-Walnut Loaf 1 hr 30 mins](https:\/\/www.marthastewart.com\/315106\/banana-walnut-loaf)\n\n[![Banana Nut Muffins]() ![Banana Nut Muffins](https:\/\/www.marthastewart.com\/thmb\/roqmRyLv7rmsFV9oiI3bKB2GhmQ=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-1117172-Banana-Nut-Muffins-Hero-3x2-12618-b9f2457625d94a77a328c70ff08816ff.jpeg) Banana Nut Muffins 1 hr 10 mins](https:\/\/www.marthastewart.com\/1117172\/banana-nut-muffins)\n\n[![Banana muffins on a marble tray topped with banana slices]() ![Banana muffins on a marble 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![zucchini-flax-muffins-0911med107344.jpg](https:\/\/www.marthastewart.com\/thmb\/r16r7xNkguAln1-6960eyZy_pAI=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/zucchini-flax-muffins-0911med107344_horiz-d314424d36594453b70447ff94faafa9.jpgitokcIQ_sIqg) Zucchini, Banana, and Flaxseed Muffins](https:\/\/www.marthastewart.com\/851872\/zucchini-banana-and-flaxseed-muffins)\n\n[![banana-chocolate-bread-med108019.jpg]() ![banana-chocolate-bread-med108019.jpg](https:\/\/www.marthastewart.com\/thmb\/2gc6mtdFqyBgUuJZ_rkh7oCe82w=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/banana-chocolate-bread-med108019_vert-fafb428ba41648dea317cfe35fa747c5.jpgitokPRtG08gQ) Banana-Chocolate Bread 1 hr 15 mins](https:\/\/www.marthastewart.com\/891904\/banana-chocolate-bread)\n\n[![2032\\_recipe\\_01.jpg]() ![2032\\_recipe\\_01.jpg](https:\/\/www.marthastewart.com\/thmb\/xZw41U3pimba4XoFz8iDnzrUgYA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/2032_recipe_01_vert-a4180bb38f2d45e28b90ca33e7369359.jpgitokdYtPvMuf) Hummingbird Cake](https:\/\/www.marthastewart.com\/350178\/hummingbird-cake)\n\n[![Banana Blueberry Smoothie]() ![Banana Blueberry Smoothie](https:\/\/www.marthastewart.com\/thmb\/4uY8ALTpW_OUHXsNPXOSwyP1-Ro=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-336635-Banana-Blueberry-Smoothie-horiz-0823-1bf94c51b423400292d215e425ba6bb8.jpg) Banana-Blueberry Smoothie 5 mins](https:\/\/www.marthastewart.com\/336635\/banana-blueberry-smoothie)\n\n[![med105388\\_0110\\_fyk\\_spice\\_muffin.jpg]() ![med105388\\_0110\\_fyk\\_spice\\_muffin.jpg](https:\/\/www.marthastewart.com\/thmb\/Fd9SWxmCsXR_rKDnikz9I3XD7Fc=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/med105388_0110_fyk_spice_muffin_vert-64d83a38dfa0427cad016f6beacf89ab.jpgitokrNwkN_lj) Morning Glory Muffins with Banana 35 mins](https:\/\/www.marthastewart.com\/339779\/morning-glory-muffins)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/)\n\n[Newsletters](https:\/\/www.marthastewart.com\/312772\/banana-bread)\n\n## Follow Us\n\n- [Food](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n- [Holidays](https:\/\/www.marthastewart.com\/1505740\/holiday-planning-and-ideas)\n- [Entertaining](https:\/\/www.marthastewart.com\/1505862\/entertaining)\n- [Home](https:\/\/www.marthastewart.com\/1509047\/home)\n- [Gardening](https:\/\/www.marthastewart.com\/1504574\/gardening)\n- [Cleaning & Organizing](https:\/\/www.marthastewart.com\/1502090\/cleaning)\n- [Weddings](https:\/\/www.marthastewart.com\/6417\/weddings)\n- [DIY](https:\/\/www.marthastewart.com\/1502461\/diy-projects-crafts)\n- [Beauty & Wellness](https:\/\/www.marthastewart.com\/1504587\/beauty)\n- [Living](https:\/\/www.marthastewart.com\/1537291\/life)\n- [News](https:\/\/www.marthastewart.com\/1543773\/news)\n- [Shopping](https:\/\/www.marthastewart.com\/8372965\/shopping)\n\n- [About Us](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054)\n- [Editorial Guidelines](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#toc-editorial-guidelines)\n- [Contact Us](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#toc-contact-us)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n\nMartha Stewart is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up\n\n![]()","attrs_readable_markdown":"Credit:\n\nGrant Webster\n\n1. ### Preheat oven, prepare pan, and cream butter and sugar:\n   Preheat oven to 350°F. 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.\n   Credit:\n   \n   Grant Webster\n2. ### Add eggs:\n   Add eggs and beat to incorporate.\n   Credit:\n   \n   Grant Webster\n3. ### Whisk dry ingredients and add to butter mixture:\n   In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined.\n   Credit:\n   \n   Grant Webster\n4. ### Add bananas, sour cream, and vanilla:\n   Add bananas, sour cream, and vanilla; mix to combine.\n   Credit:\n   \n   Grant Webster\n5. ### Add nuts and transfer to prepared pan:\n   Stir in nuts and pour into prepared pan.\n   Credit:\n   \n   Grant Webster\n   Credit:\n   \n   Grant Webster\n6. ### Bake:\n   Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes.\n   Credit:\n   \n   Grant Webster\n7. ### Cool:\n   Let rest in pan for 10 minutes, then turn out onto a rack to cool.\n   Credit:\n   \n   Grant Webster\n   Cool the banana bread completely before slicing, wrapping, or transferring to an airtight container. If it is not completely cooled, it will tear when sliced and create condensation if stored, making the loaf gummy.\n## How to Store Banana Bread\nBanana bread keeps well. Make sure the loaf has cooled completely before wrapping it in plastic wrap, parchment, or wax paper and placing in an airtight container for up to four days. If your kitchen is hot and humid, you may want to store the loaf in your refrigerator but allow time for it to come back to room temperature before eating.\n\n## How to Freeze Banana Bread\nBanana bread also freezes well. We like to bake an extra loaf to keep in the freezer for when we don’t have time to bake. The loaf should be completely cool before you wrap and freeze it. Wrap it in plastic wrap, then place in a freezer bag. Freeze the whole loaf, or give yourself more flexibility by slicing it and freezing the slices—that way you can defrost just a couple of pieces when desired. Banana bread will last up to three months in the freezer.\n\n## Variations\nTry one of these delicious spins on the classic banana bread recipe.\n\n### Banana Bread With Cream Cheese Frosting\nTop the banana bread with this easy cream cheese frosting if you want to get fancy:\n\n- Combine 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1\/4 teaspoon kosher salt, and 1\/2 teaspoon pure vanilla extract in the bowl of an electric mixer fitted with the paddle attachment.\n- Beat until frosting is smooth.\n- Use an offset spatula to frost top of cooled banana bread.\n### Cream Cheese Frosting-Filled Banana Bread\nMartha made this variation on *The Martha Stewart Show*. Once the banana bread is baked and cooled:\n\n- Halve loaf horizontally.\n- Using an offset spatula, spread frosting evenly over bottom half.\n- Top with remaining half; slice and serve.\n\n## Frequently Asked Questions\n- No, bananas are never “too ripe” for banana bread. The riper, the better; an overripe banana is a much better choice than an underripe one. Ripe bananas add sweetness and depth to your banana bread, while unripe ones do not. Making banana bread is also an excellent way to use up bananas that are too ripe to eat out of hand, keeping them from going to waste.\n- Yes, you can make banana bread without a mixer. Ensure your butter is very soft, then use a whisk to blend it with the sugar before adding the eggs. The creamed butter-sugar mixture won't look as light and fluffy as one mixed with a machine, but the banana bread will still be delicious.\n- Yes, banana bread is a great option for gifting. We suggest you wrap the fully cooled banana bread in parchment or wax paper to protect it and make it look neat. You can tie a ribbon around the loaf to make it even more festive.\n## 5 More Banana Bread Recipes to Try\n- [Test Kitchen’s Favorite Banana-Chocolate Chip Bread](https:\/\/www.marthastewart.com\/banana-chocolate-chip-bread-recipe-8600953)\n- [Banana Bread With Walnuts and Flaxseed](https:\/\/www.marthastewart.com\/1050000\/banana-bread-walnuts-and-flaxseed)\n- [Streusel Banana Bread](https:\/\/www.marthastewart.com\/1537880\/streusel-banana-bread)\n- [Vegan Banana Bread](https:\/\/www.marthastewart.com\/1511453\/vegan-banana-bread)\n- [Banana-Chocolate Bread](https:\/\/www.marthastewart.com\/891904\/banana-chocolate-bread)","meta_canonical":null}

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URL	https://www.marthastewart.com/312772/banana-bread
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Meta Title	Best Banana Bread Recipe (With Video and Step-by-Step)
Meta Description	Martha’s best banana bread recipe is easy to make and enriched with sour cream, giving it a subtle tang. It's perfectly moist and full of flavor.
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Boilerpipe Text	Credit: Grant Webster Preheat oven, prepare pan, and cream butter and sugar: Preheat oven to 350°F. 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. Credit: Grant Webster Add eggs: Add eggs and beat to incorporate. Credit: Grant Webster Whisk dry ingredients and add to butter mixture: In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Credit: Grant Webster Add bananas, sour cream, and vanilla: Add bananas, sour cream, and vanilla; mix to combine. Credit: Grant Webster Add nuts and transfer to prepared pan: Stir in nuts and pour into prepared pan. Credit: Grant Webster Credit: Grant Webster Bake: Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Credit: Grant Webster Cool: Let rest in pan for 10 minutes, then turn out onto a rack to cool. Credit: Grant Webster Cool the banana bread completely before slicing, wrapping, or transferring to an airtight container. If it is not completely cooled, it will tear when sliced and create condensation if stored, making the loaf gummy. How to Store Banana Bread Banana bread keeps well. Make sure the loaf has cooled completely before wrapping it in plastic wrap, parchment, or wax paper and placing in an airtight container for up to four days. If your kitchen is hot and humid, you may want to store the loaf in your refrigerator but allow time for it to come back to room temperature before eating. How to Freeze Banana Bread Banana bread also freezes well. We like to bake an extra loaf to keep in the freezer for when we don’t have time to bake. The loaf should be completely cool before you wrap and freeze it. Wrap it in plastic wrap, then place in a freezer bag. Freeze the whole loaf, or give yourself more flexibility by slicing it and freezing the slices—that way you can defrost just a couple of pieces when desired. Banana bread will last up to three months in the freezer. Variations Try one of these delicious spins on the classic banana bread recipe. Banana Bread With Cream Cheese Frosting Top the banana bread with this easy cream cheese frosting if you want to get fancy: Combine 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1/4 teaspoon kosher salt, and 1/2 teaspoon pure vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. Beat until frosting is smooth. Use an offset spatula to frost top of cooled banana bread. Cream Cheese Frosting-Filled Banana Bread Martha made this variation on The Martha Stewart Show . Once the banana bread is baked and cooled: Halve loaf horizontally. Using an offset spatula, spread frosting evenly over bottom half. Top with remaining half; slice and serve. Frequently Asked Questions No, bananas are never “too ripe” for banana bread. The riper, the better; an overripe banana is a much better choice than an underripe one. Ripe bananas add sweetness and depth to your banana bread, while unripe ones do not. Making banana bread is also an excellent way to use up bananas that are too ripe to eat out of hand, keeping them from going to waste. Yes, you can make banana bread without a mixer. Ensure your butter is very soft, then use a whisk to blend it with the sugar before adding the eggs. The creamed butter-sugar mixture won't look as light and fluffy as one mixed with a machine, but the banana bread will still be delicious. Yes, banana bread is a great option for gifting. We suggest you wrap the fully cooled banana bread in parchment or wax paper to protect it and make it look neat. You can tie a ribbon around the loaf to make it even more festive. 5 More Banana Bread Recipes to Try Test Kitchen’s Favorite Banana-Chocolate Chip Bread Banana Bread With Walnuts and Flaxseed Streusel Banana Bread Vegan Banana Bread Banana-Chocolate Bread
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By [Martha Stewart](https://www.marthastewart.com/author/martha-stewart) ![martha-stewart-fried-chicken-180-d111035.jpg]() ![martha-stewart-fried-chicken-180-d111035.jpg](https://www.marthastewart.com/thmb/zr-xtXXC-HL7wvUSwn5MyQMIgUI=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg) [Martha Stewart](https://www.marthastewart.com/author/martha-stewart) Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. [Editorial Guidelines](https://www.marthastewart.com/about-marthastewart-com-7104054#-toc-editorial-guidelines) Updated on June 24, 2025 Rate Share ![]() Prep Time: 15 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 25 mins Servings: 8 Yield: 1 loaf Jump to recipe Martha's best banana bread recipe was featured in her first book, Entertaining, and has been her go-to ever since. Martha says your family will "go bananas" for this classic quick bread as a breakfast treat or an afternoon snack. The batter for this easy-to-make favorite is enriched with sour cream, which gives it a subtle tang and super moist yet dense texture that slices well. Martha always adds pecans, but chopped walnuts (or no nuts) also work. The hardest part about making this recipe is waiting for the loaf to bake and cool—but we guarantee it's worth it\! ![The Best Banana Bread](https://www.marthastewart.com/thmb/1dIq-Ds5zBaQ70zBzbVepDCUpuQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-horiz-0723-886961edbbbe4aa59a839b6a24dc1dbb.jpg) ![The Best Banana Bread](https://www.marthastewart.com/thmb/1dIq-Ds5zBaQ70zBzbVepDCUpuQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-horiz-0723-886961edbbbe4aa59a839b6a24dc1dbb.jpg) Credit: Grant Webster [20 Easy Quick Bread Recipes to Bake and Enjoy Any Time](https://www.marthastewart.com/275123/quick-breads) ## Key Ingredients - Bananas: Everyone’s favorite quick bread is all about bananas. They are the defining ingredient in the loaf, adding sweetness and keeping it moist. Our banana bread recipe calls for very ripe bananas—they add maximum sweetness to the bread. If you make banana bread with just ripe bananas, you’ll notice a difference. - Sour cream: This recipe is set apart by using [sour cream](https://www.marthastewart.com/7844654/how-to-bake-with-sour-cream). While many banana breads use milk and some call for buttermilk, sour cream is a much richer and fatter dairy product that adds moistness and richness to tender layer cakes. When added to banana bread, it adds a subtle tang that balances the sweetness of the bananas and sugar. If you don’t have sour cream, you could substitute plain yogurt, preferably Greek yogurt, which has a texture more like that of sour cream and offers even tangier results. - Nuts: Our recipe calls for 1/2 cup of walnuts or pecans, but you can make banana bread without nuts if you prefer. We like to add the nuts for texture and nutrition, but the loaf is delicious without them. ## How to Ripen Bananas for Banana Bread For the best flavor, it's important to use very ripe—but not bruised—bananas when making this recipe. If yours are a tad underripe but you want to make banana bread, you have a couple options: Use a paper bag: If you're able to wait a day or two before baking, you can stash your bananas in a paper bag with another ripe fruit like an apple, pear, or avocado and leave the bag on the counter overnight. The ethylene gas released by the fruit and trapped in the bag will encourage ripening. Use the oven: Placing bananas in a low oven (250 to 300 degrees Fahrenheit) for an hour or so can help them soften and can take their flavor from green and bright tasting to somewhat sweeter. They won't have the same flavor as a naturally ripened banana, but it will still be an improvement if your only other option is to use underripe fruit. When baking, it's always a good practice to crack eggs into a small bowl, rather than directly into the batter, before mixing. That way, if you come across a bad egg, you won't have to toss the whole batter out. Keep Screen Awake ## Ingredients - ½ cup (1 stick) butter, at room temperature, plus more for pan - 1 cup sugar - 2 large eggs - 1 ½ cups unbleached all-purpose flour - 1 teaspoon baking soda - 1 teaspoon kosher salt - 1 cup mashed very ripe bananas - ½ cup sour cream - 1 teaspoon pure vanilla extract - ½ cup chopped walnuts or pecans ## Directions ![Best Banana Bread ingredients](https://www.marthastewart.com/thmb/P5cNB7hy9Ox7qx_Fbj826-1LRXw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-ingredients-0723-76d7bbc087e2487a89e49bd7181c07e8.jpg) ![Best Banana Bread ingredients](https://www.marthastewart.com/thmb/P5cNB7hy9Ox7qx_Fbj826-1LRXw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-ingredients-0723-76d7bbc087e2487a89e49bd7181c07e8.jpg) Credit: Grant Webster 1. ### Preheat oven, prepare pan, and cream butter and sugar: Preheat oven to 350°F. 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. ![Step 1 Best Banana Bread, cream butter and sugar](https://www.marthastewart.com/thmb/1kJGmRFfTltldM9aHgt_o3ZkF-s=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step1-0723-186ddb7617cc4105b8e0f786c535cc43.jpg) ![Step 1 Best Banana Bread, cream butter and sugar](https://www.marthastewart.com/thmb/1kJGmRFfTltldM9aHgt_o3ZkF-s=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step1-0723-186ddb7617cc4105b8e0f786c535cc43.jpg) Credit: Grant Webster 2. ### Add eggs: Add eggs and beat to incorporate. ![Step 2 Add Eggs for Best Banana Bread](https://www.marthastewart.com/thmb/g3TGmT3Kx7Vo6CjilI_I_eaUoU0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step2-0723-7472ca18496f45ccb43ece539687a75e.jpg) ![Step 2 Add Eggs for Best Banana Bread](https://www.marthastewart.com/thmb/g3TGmT3Kx7Vo6CjilI_I_eaUoU0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step2-0723-7472ca18496f45ccb43ece539687a75e.jpg) Credit: Grant Webster 3. ### Whisk dry ingredients and add to butter mixture: In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. ![Step 3 Whisk dry ingredients for Best Banana Bread](https://www.marthastewart.com/thmb/-lj2p7vPeTzoWeMInzGez19tXco=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step3-0723-5fb917c32bb04370be2c78bd5f73fc99.jpg) ![Step 3 Whisk dry ingredients for Best Banana Bread](https://www.marthastewart.com/thmb/-lj2p7vPeTzoWeMInzGez19tXco=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step3-0723-5fb917c32bb04370be2c78bd5f73fc99.jpg) Credit: Grant Webster 4. ### Add bananas, sour cream, and vanilla: Add bananas, sour cream, and vanilla; mix to combine. ![Step 4 Add bananas, sour cream, vanilla for Best Banana Bread](https://www.marthastewart.com/thmb/LnF4pJhyAbd9oc9pZI2Fm7-9R3k=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step4-0723-aec9b6cba93042bea97192f80b3fce43.jpg) ![Step 4 Add bananas, sour cream, vanilla for Best Banana Bread](https://www.marthastewart.com/thmb/LnF4pJhyAbd9oc9pZI2Fm7-9R3k=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step4-0723-aec9b6cba93042bea97192f80b3fce43.jpg) Credit: Grant Webster 5. ### Add nuts and transfer to prepared pan: Stir in nuts and pour into prepared pan. ![Step 5 Add nuts for Best Banana Bread](https://www.marthastewart.com/thmb/vq8wW4IQaxTZkTJKfNqVI7gGXsM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step5a-0723-324cdfc841604b1c8aa28daf139ec152.jpg) ![Step 5 Add nuts for Best Banana Bread](https://www.marthastewart.com/thmb/vq8wW4IQaxTZkTJKfNqVI7gGXsM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step5a-0723-324cdfc841604b1c8aa28daf139ec152.jpg) Credit: Grant Webster ![Transfer to pan for Best Banana Bread](https://www.marthastewart.com/thmb/TEjkTdrFNsvXWzDvui4z-Rwys9Y=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step5b-0723-9ae95caf7a184797a0cb7316dd208614.jpg) ![Transfer to pan for Best Banana Bread](https://www.marthastewart.com/thmb/TEjkTdrFNsvXWzDvui4z-Rwys9Y=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step5b-0723-9ae95caf7a184797a0cb7316dd208614.jpg) Credit: Grant Webster 6. ### Bake: Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. ![Bake Best Banana Bread](https://www.marthastewart.com/thmb/LGVzxP9bAdXwzV3bJYraUjm9Kro=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step6-0723-d3b0983181f94eb69c74df0099e59bdd.jpg) ![Bake Best Banana Bread](https://www.marthastewart.com/thmb/LGVzxP9bAdXwzV3bJYraUjm9Kro=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step6-0723-d3b0983181f94eb69c74df0099e59bdd.jpg) Credit: Grant Webster 7. ### Cool: Let rest in pan for 10 minutes, then turn out onto a rack to cool. ![Let the Best Banana Bread cool ](https://www.marthastewart.com/thmb/ofvDLFgn3Kz8qaz0Bw47N7dcBJ0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step7-0723-a3188507ddc74b709df628cd7fe83fd1.jpg) ![Let the Best Banana Bread cool ](https://www.marthastewart.com/thmb/ofvDLFgn3Kz8qaz0Bw47N7dcBJ0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-312772-the-best-banana-bread-step7-0723-a3188507ddc74b709df628cd7fe83fd1.jpg) Credit: Grant Webster Cool the banana bread completely before slicing, wrapping, or transferring to an airtight container. If it is not completely cooled, it will tear when sliced and create condensation if stored, making the loaf gummy. ## How to Store Banana Bread Banana bread keeps well. Make sure the loaf has cooled completely before wrapping it in plastic wrap, parchment, or wax paper and placing in an airtight container for up to four days. If your kitchen is hot and humid, you may want to store the loaf in your refrigerator but allow time for it to come back to room temperature before eating. ## How to Freeze Banana Bread Banana bread also freezes well. We like to bake an extra loaf to keep in the freezer for when we don’t have time to bake. The loaf should be completely cool before you wrap and freeze it. Wrap it in plastic wrap, then place in a freezer bag. Freeze the whole loaf, or give yourself more flexibility by slicing it and freezing the slices—that way you can defrost just a couple of pieces when desired. Banana bread will last up to three months in the freezer. ## Variations Try one of these delicious spins on the classic banana bread recipe. ### Banana Bread With Cream Cheese Frosting Top the banana bread with this easy cream cheese frosting if you want to get fancy: - Combine 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1/4 teaspoon kosher salt, and 1/2 teaspoon pure vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. - Beat until frosting is smooth. - Use an offset spatula to frost top of cooled banana bread. ### Cream Cheese Frosting-Filled Banana Bread Martha made this variation on The Martha Stewart Show. Once the banana bread is baked and cooled: - Halve loaf horizontally. - Using an offset spatula, spread frosting evenly over bottom half. - Top with remaining half; slice and serve. ## Frequently Asked Questions - Can my bananas be too ripe for banana bread? No, bananas are never “too ripe” for banana bread. The riper, the better; an overripe banana is a much better choice than an underripe one. Ripe bananas add sweetness and depth to your banana bread, while unripe ones do not. Making banana bread is also an excellent way to use up bananas that are too ripe to eat out of hand, keeping them from going to waste. - Can you make banana bread without a mixer? Yes, you can make banana bread without a mixer. Ensure your butter is very soft, then use a whisk to blend it with the sugar before adding the eggs. The creamed butter-sugar mixture won't look as light and fluffy as one mixed with a machine, but the banana bread will still be delicious. - Is banana bread good for gifting? Yes, banana bread is a great option for gifting. We suggest you wrap the fully cooled banana bread in parchment or wax paper to protect it and make it look neat. You can tie a ribbon around the loaf to make it even more festive. ## 5 More Banana Bread Recipes to Try - [Test Kitchen’s Favorite Banana-Chocolate Chip Bread](https://www.marthastewart.com/banana-chocolate-chip-bread-recipe-8600953) - [Banana Bread With Walnuts and Flaxseed](https://www.marthastewart.com/1050000/banana-bread-walnuts-and-flaxseed) - [Streusel Banana Bread](https://www.marthastewart.com/1537880/streusel-banana-bread) - [Vegan Banana Bread](https://www.marthastewart.com/1511453/vegan-banana-bread) - [Banana-Chocolate Bread](https://www.marthastewart.com/891904/banana-chocolate-bread) Originally appeared: Martha Stewart Living, August 2004 Rate Updated by [Esther Reynolds](https://www.marthastewart.com/esther-reynolds-8624870) ![Headshot of Esther Reynolds]() ![Headshot of Esther Reynolds](https://www.marthastewart.com/thmb/2W_P8eCdYXdwMSS2zIhw342cCrw=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/EstherReynoldsHeadshot-2e08bd6ad7474811b56cdfcaeb06d41a.jpeg) [Esther Reynolds](https://www.marthastewart.com/esther-reynolds-8624870) Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries. ## Reviews (255) The Best Banana Bread My Rating Rate this a 1 Rate this a 2 Rate this a 3 Rate this a 4 Rate this a 5 My Review Cancel Submit 4 out of 5 2782 Ratings [5 star]() 1004 [4 star]() 856 [3 star]() 799 [2 star]() 89 [1 star]() 34 Most helpful positive review Natalie 11/30/2025 Delicious. . The sour cream really amps up the moistness. FYI- the same recipe makes 12 muffins as well. Bake in less time about 35 minutes. [Read More](https://www.marthastewart.com/312772/banana-bread) Helpful (4) 255 Reviews Sort sort Reviews Most Helpful Most Positive Least Positive Newest Cancel Apply Filter (0) filter Reviews By rating 5 star 4 star 3 star 2 star 1 star Cancel Apply CalmSlaw4946 04/16/2026 A keeper\! I just baked a loaf, so good not dry very moist. I added raisins to my recipe. My husband loved it. [Read More](https://www.marthastewart.com/312772/banana-bread) Helpful (0) SnappySpice4593 02/07/2026 Not as good as the recipe from my mom’s 1960’s cookbook. Kind of bland. [Read More](https://www.marthastewart.com/312772/banana-bread) Helpful (0) laurie909 01/24/2026 A keeper\! Truly is the Best Banana Bread! Just the right amount of salt! Absolutely delicious! ⭐️⭐️⭐️⭐️⭐️ [Read More](https://www.marthastewart.com/312772/banana-bread) Helpful (0) ArcadianFrench 01/16/2026 A keeper\! Great flavors Worth the effort Family favorite Crowd-pleaser Easy to follow What a surprise! I have had this recipe in at least one of Martha Stewart's books.Have I noticed? Nope. However, when my "life partner" made this specific recipe, he never told me where he got it from, and I ate the ENTIRE LOAF that evening.We now make two loaves at a time, so I can eat one right out of the oven, and have one to eat over the week.\\This is THE ONLY BANANA BREAD RECIPE WE USE!\\For reference, I have used a recipe from my paternal Nana (a post-WW1 German immigrant), for the last 40 years.This banana bread recipe has been nicknamed, "The Brick." It is very dense, requiring more bananas per loaf and baking powder. I will gladly share the recipe if asked.Otherwise, I will be using Martha's recipe from here on out. [Read More](https://www.marthastewart.com/312772/banana-bread) Helpful (1) LIBakingQueen 01/15/2026 Great flavors Worth the effort A keeper\! Easy to follow Family favorite If there is one recipe you need to keep as a favorite, it’s this one. The recipe is easy to follow and while it’s cooking in the oven, your kitchen will smell like home sweet home.For my oven, I cut down the time to one hour but next time I will scale it back another five minutes. The sour cream made the bread very moist but I’m curious to try it with yogurt instead the next time.Thank you Martha and team for this wonderful recipe now saved as a favorite for my family. [Read More](https://www.marthastewart.com/312772/banana-bread) Helpful (2) Katrina 01/12/2026 Great flavors Easy to follow Family favorite This is the best banana bread I have ever made - hands down. Super simple and very delicious. [Read More](https://www.marthastewart.com/312772/banana-bread) Helpful (0) Irish.Sass14 01/11/2026 Family favorite Crowd-pleaser Worth the effort A keeper\! Great flavors Easy to follow The BEST! 5-🌟's! I've been using this recipe for 31 years—wow, I'm getting old! 🙏🏼 My MS Cookbook 📙 opens directly to this page because the binding is cracked, haha! 🤣 It's my forever favorite for making delicious Banana Bread—the sour cream is key! 🍌 I typically bake two loaves: one with chocolate chips 🍫 and one plain (no nuts). I like to toast and butter my slices, but they're just as tasty at room temperature without butter. 😋 Someone asked about the type of butter to use; I always use unsalted butter for baking. 🍞 Since most recipes include salt, it balances the flavors perfectly! 💯 [Read More](https://www.marthastewart.com/312772/banana-bread) Helpful (1) Tracy 01/09/2026 Crowd-pleaser Family favorite Martha:Dust your loaf pans with a mixture of sugar and cinnamon. I love the extra cinnamon-ee flavor. I also use a recipe for 4 loaves. [Read More](https://www.marthastewart.com/312772/banana-bread) Helpful (0) Jordan 12/29/2025 A keeper\! Great flavors Easy to follow Crowd-pleaser Family favorite Worth the effort I have been trying to turn this recipe into muffins. It is the only recipe I use. 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Readable Markdown	Credit: Grant Webster 1. ### Preheat oven, prepare pan, and cream butter and sugar: Preheat oven to 350°F. 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. Credit: Grant Webster 2. ### Add eggs: Add eggs and beat to incorporate. Credit: Grant Webster 3. ### Whisk dry ingredients and add to butter mixture: In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Credit: Grant Webster 4. ### Add bananas, sour cream, and vanilla: Add bananas, sour cream, and vanilla; mix to combine. Credit: Grant Webster 5. ### Add nuts and transfer to prepared pan: Stir in nuts and pour into prepared pan. Credit: Grant Webster Credit: Grant Webster 6. ### Bake: Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Credit: Grant Webster 7. ### Cool: Let rest in pan for 10 minutes, then turn out onto a rack to cool. Credit: Grant Webster Cool the banana bread completely before slicing, wrapping, or transferring to an airtight container. If it is not completely cooled, it will tear when sliced and create condensation if stored, making the loaf gummy. ## How to Store Banana Bread Banana bread keeps well. Make sure the loaf has cooled completely before wrapping it in plastic wrap, parchment, or wax paper and placing in an airtight container for up to four days. If your kitchen is hot and humid, you may want to store the loaf in your refrigerator but allow time for it to come back to room temperature before eating. ## How to Freeze Banana Bread Banana bread also freezes well. We like to bake an extra loaf to keep in the freezer for when we don’t have time to bake. The loaf should be completely cool before you wrap and freeze it. Wrap it in plastic wrap, then place in a freezer bag. Freeze the whole loaf, or give yourself more flexibility by slicing it and freezing the slices—that way you can defrost just a couple of pieces when desired. Banana bread will last up to three months in the freezer. ## Variations Try one of these delicious spins on the classic banana bread recipe. ### Banana Bread With Cream Cheese Frosting Top the banana bread with this easy cream cheese frosting if you want to get fancy: - Combine 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1/4 teaspoon kosher salt, and 1/2 teaspoon pure vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. - Beat until frosting is smooth. - Use an offset spatula to frost top of cooled banana bread. ### Cream Cheese Frosting-Filled Banana Bread Martha made this variation on The Martha Stewart Show. Once the banana bread is baked and cooled: - Halve loaf horizontally. - Using an offset spatula, spread frosting evenly over bottom half. - Top with remaining half; slice and serve. ## Frequently Asked Questions - No, bananas are never “too ripe” for banana bread. The riper, the better; an overripe banana is a much better choice than an underripe one. Ripe bananas add sweetness and depth to your banana bread, while unripe ones do not. Making banana bread is also an excellent way to use up bananas that are too ripe to eat out of hand, keeping them from going to waste. - Yes, you can make banana bread without a mixer. Ensure your butter is very soft, then use a whisk to blend it with the sugar before adding the eggs. The creamed butter-sugar mixture won't look as light and fluffy as one mixed with a machine, but the banana bread will still be delicious. - Yes, banana bread is a great option for gifting. We suggest you wrap the fully cooled banana bread in parchment or wax paper to protect it and make it look neat. You can tie a ribbon around the loaf to make it even more festive. ## 5 More Banana Bread Recipes to Try - [Test Kitchen’s Favorite Banana-Chocolate Chip Bread](https://www.marthastewart.com/banana-chocolate-chip-bread-recipe-8600953) - [Banana Bread With Walnuts and Flaxseed](https://www.marthastewart.com/1050000/banana-bread-walnuts-and-flaxseed) - [Streusel Banana Bread](https://www.marthastewart.com/1537880/streusel-banana-bread) - [Vegan Banana Bread](https://www.marthastewart.com/1511453/vegan-banana-bread) - [Banana-Chocolate Bread](https://www.marthastewart.com/891904/banana-chocolate-bread)
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