The Ingredient Martha Stewart Uses To Elevate Banana Bread

Martha Stewart didn't build an empire on mediocre recipes, so it's always worth paying attention when she reveals what takes hers to the next level. Across her cookbooks, television shows, and social media accounts, she's shared her best cooking tips for home chefs, and that includes what goes into some of her favorite baked goods. So it's no surprise that America's favorite lifestyle guru is telling us the secret to making the best banana bread, and it all comes down to one secret ingredient that's been hiding in plain sight.

According to an Instagram post, sour cream is the secret to making her best banana bread. Explaining that it keeps the loaf "moist and flavorful," she added that it imparts "a subtle tang and super-moist yet dense texture that slices well." And while you may be a little confused about why she'd use something so tart, the sour cream actually helps balance out the sweetness of the overripe bananas, while its high fat content gives it some extra richness and a soft, luscious mouthfeel. That texture is also aided by the sour cream's acidity, as acids tenderize gluten strands and activate baking soda's ability to leaven your loaf. And combined with the fact that sour cream adds moisture to a batter without thinning it out, you end up with a fine, tender crumb.

There are lots of ways to further elevate your sour cream banana bread, but Stewart's go-to is pecans (though you can use chopped walnuts if you prefer). No nuts is an option as well, but if you still want that nutty flavor, you can incorporate peanut butter or brown butter into your banana bread. If it's the crunch you're missing, sprinkling in some seeds like pepitas, sunflower, or sesame seeds can help alleviate that desire for a more textured experience.

Sour cream banana bread also pairs well with other flavors, with some classics being chocolate and toasted oats. Warm spices like cinnamon, nutmeg, cloves, and cardamom would work nicely as well, and they would go great with some canned pumpkin in the mix. If you're feeling a little more adventurous, coffee can help deepen the flavor, so you can pour a shot of espresso or a little coffee liqueur into the batter. Taking things in a more tropical direction will work with the banana, too, and some coconut or pineapple will help you achieve that island flair. Lastly, if you want to eat more vegetables, grated zucchinis and sweet potatoes can add complexity. But regardless of what you choose to do, remember that Stewart said "the hardest part about making this bread is waiting for the loaf to bake."