The aroma of freshly made banana bread fills the house with a genuinely magical feeling, and Ina Garten’s recipe for banana bread is no different. The Barefoot Contessa herself, Ina, has created a banana bread that is the ideal mix of decadence and simplicity. You’ll learn how a few staple ingredients can create a moist, aromatic loaf that will make your taste buds dance as we explore this delicious recipe.
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INGREDIENTS
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/4 cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
INSTRUCTIONS
Preheat and Prepare:
-
Set the oven temperature to 350°F (175°C). To ensure that your banana bread does not stick, grease and flour a 9 x 5-inch loaf pan.
Mash Those Bananas:
-
Using a fork, mash the ripe bananas in a mixing basin until they are smooth. Here’s where the magic happens: the ripe bananas give the bread a naturally sweet taste and a surprising amount of wetness.
Mix the Wet Ingredients:
-
Combine the mashed bananas with the granulated sugar, packed brown sugar, melted butter, buttermilk, eggs, and vanilla extract. Blend until thoroughly blended, resulting in a luxuriously moist blend.
Combine the Dry Ingredients:
-
Combine the flour, baking soda, baking powder, and salt in a separate basin. Stirring until just incorporated, gradually stir the dry mixture into the wet components. Add the chopped walnuts at this point if you want a nutty crunch.
Into the Pan:
-
Evenly distribute the batter throughout the loaf pan after pouring it in. This is where you will create your masterpiece of banana bread!
Bake to Perfection:
-
Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Watch it closely because the oven’s temperature can change.
Cool and Enjoy:
-
After letting your banana bread cool in the pan for ten minutes, move it to a wire rack to finish cooling. Slice when chilled, and enjoy each bite.
Ina Garten Banana Bread
Try Ina Garten's Banana Bread recipe for the ultimate in comfort—it takes basic ingredients and turns them into a delicious, moist treat. Discover the enchantment in every piece, as it fills your kitchen with warmth and delights your palate.
Ingredients
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/4 cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
Instructions
Preheat and Prepare:
- Warm up and get ready: Set the oven temperature to 350°F (175°C). To ensure that your banana bread does not stick, grease and flour a 9 x 5-inch loaf pan.
Mash Those Bananas:
- Using a fork, mash the ripe bananas in a mixing basin until they are smooth. Here's where the magic happens: the ripe bananas give the bread a naturally sweet taste and a surprising amount of wetness.
Mix the Wet Ingredients:
- Combine the mashed bananas with the granulated sugar, packed brown sugar, melted butter, buttermilk, eggs, and vanilla extract. Blend until thoroughly blended, resulting in a luxuriously moist blend.
Combine the Dry Ingredients:
- Combine the flour, baking soda, baking powder, and salt in a separate basin. Stirring until just incorporated, gradually stir the dry mixture into the wet components. Add the chopped walnuts at this point if you want a nutty crunch.
Into the Pan:
- Evenly distribute the batter throughout the loaf pan after pouring it in. This is where you will create your masterpiece of banana bread!
Bake to Perfection:
- Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Watch it closely because the oven's temperature can change.
Cool and Enjoy:
- After letting your banana bread cool in the pan for ten minutes, move it to a wire rack to finish cooling. Slice when chilled, and enjoy each bite.
Video
Notes
Pro Tip:
Serve your heated Ina Garten Banana Bread warm with a scoop of vanilla ice cream or a dollop of whipped cream for an additional indulgent touch. The experience is elevated to a whole new level by this small addition!Also: Hungry for More? Chamoy Pickle Recipe – How to Make Chamoy Pickle at Home
Frequently Asked Questions:
Q1: Can I use frozen bananas for this recipe?
In response, yes! To make a sweet and moist banana bread, thaw frozen bananas and mash.
Q2: Is buttermilk necessary, or can I substitute it?
In place of buttermilk, you can replace 1 tablespoon of vinegar or 1 cup of lemon juice with 1 cup of milk. This will provide a tangy flavor.
Q3: Can I omit nuts if I have allergies or don’t like them?
Yes, you can leave out the nuts without affecting the recipe’s integrity. It will still taste great!
Q4: How do I know when the banana bread is done baking?
The dish is done when a toothpick inserted into the center comes out clean or with a few moist crumbs instead of batter.
Q5: Can I reduce the sugar for a healthier option?
Yes, you can cut sugar just a little bit without affecting flavor too much. Try different amounts of sweetness to see what suits you best.
Q6: Can I use whole wheat flour instead of all-purpose flour?
Sure, however keep in mind that it can make the texture denser. For best results, try combining half all-purpose and half whole wheat flour.
Q7: How should I store leftover banana bread?
The answer is to store it tightly in plastic wrap or, for up to three days, at room temperature in an airtight container. Keep chilled to extend its shelf life.
Q8: Can I freeze banana bread?
In response, yes! For up to three months, put the slices in a freezer bag after wrapping them with plastic wrap. Before serving, thaw.
Q9: What’s the best way to serve Ina Garten’s Banana Bread?
Serve it warm with a dollop of cream cheese or butter, or experiment with different toppings like cinnamon or honey.
Q10: Can I make muffins instead of a loaf with this recipe?
You sure can, I say! Bake the muffins for around 20 to 25 minutes if they are regular-sized.
Nutrition Fact –
Here’s an approximate breakdown per serving (assuming 12 slices and without optional walnuts):
Calories: 300-350 kcal
Total Fat: 10-15g
Saturated Fat: 6-8g
Trans Fat: 0g
Cholesterol: 50-70mg
Sodium: 200-300mg
Total Carbohydrates: 50-60g
Dietary Fiber: 2-3g
Sugars: 30-40g
Protein: 4-6g
