Banana Bread Recipe Martha Stewart

Martha Stewart's Banana Nut Bread

I have been searching a LONG time and making MANY loaves of banana bread trying to find a light and fluffy (not dense and heavy) bread, and I finally found it! I think the sour cream has a lot to do with it. I have made 3 loaves, 2 of which turned out perfect, 1 of which didn't - I tried to cut back on the sugar and that must have been the problem. From now on I will follow the recipe exactly. I have not made it with the addition of the nuts yet. Don't be alarmed - the outside gets dark, but the inside is very moist. I use a 10" loaf pan and it bakes for exactly 50 minutes. BEWARE: The loaf will quickly disappear!

NUTRITION INFO

Serving Size: 1 (940) g

Servings Per Recipe: 1

AMT. PER SERVING % DAILY VALUE

Calories: 2809

Calories from Fat 1155 g 41 %

Total Fat 128.4 g 197 %

Saturated Fat 76.9 g 384 %

Cholesterol 717.6 mg 239 %

Sodium 4444.4 mg 185 %

Total Carbohydrate 383.6 g 127 %

Dietary Fiber 9 g 35 %

Sugars 220.2 g 880 %

Protein 38.2 g 76 %

DIRECTIONS

Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
With an electric mixer, cream the butter and sugar very well until light and fluffy.
Add the eggs, beating well.
Sift the dry ingredients together and combine with the butter mixture; blend well.
Add the bananas, sour cream, and vanilla; stir well.
Stir in the nuts.
Pour into pan.
Bake 50-60 minutes until a cake tester comes out clean.
Turn out onto a rack to cool.