DESSERTS
October 19, 2023
Ina Garten's Banana Bread Recipe
Update 9/2026: This has long been one of my favorite recipes, and judging by how many of you visit this page, it's one of yours too. When I made it this fall, I made one small change. My kids have always loved chocolate chips more than nuts, so instead of the nuts, I scattered chocolate chips over the top before baking. It's the same moist, tender loaf Ina is known for, with a little something extra for the kids. Try it either way. Just be sure to bake it in a good loaf pan and slice it with a serrated knife once it's cooled.
We're always looking for ways we can be less wasteful so when we saw a set of bananas that needed to go, we knew exactly what to do with them - make Ina's Banana Bread!
This recipe took about 10 minutes to assemble and an hour to bake - it's perfectly easy for anyone, no matter how much experience you have in the kitchen. If you're a newbie, this would impress anyone at the office for the holidays!
We subbed out the buttermilk for sour cream because well, we didn't plan ahead and didn't have buttermilk on hand - but it worked perfectly! We also tripled the vanilla amount because we're a HUGE vanilla family - it wasn't overpowering, it ended up being the perfect flavor. If you love a little more vanilla, try adding an additional 1 or 2 teaspoons - you won't be disappointed.
Ina Garten's Banana Bread
8
25 minutes
70 minutes
Easy to follow: Ideal for beginners and seasoned bakers alike.Simple Ingredients: Pantry staples ensure effortless baking.Guaranteed Delicious: Ina's touch creates a crowd-pleasing masterpiece.
Ingredients
- 1/2 cup melted unsalted butter
- 1 3/4 cups all-purpose flour
- 1 cup toasted pecans, chopped
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon nutmeg
- 2 large eggs, lightly beaten
- 1/4 cup buttermilk (may substitute sour cream or yogurt)
- 1/2 cup light brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 4Â soft, overripe mashed medium bananas (about 1 1/2 cups)
Directions
- Preheat the oven to 350 degrees Fahrenheit (175°C).
- Grease a 9×5 loaf pan with butter or cooking spray and line it with parchment paper.
- In a large bowl, combine flour, pecans, granulated sugar, baking soda, cinnamon, salt, and nutmeg.
- Whisk eggs, melted butter, buttermilk, brown sugar, and vanilla in a separate, medium bowl. Then, slowly stir the mashed bananas into the mix.
- Gently stir the banana mixture into the flour mixture in the large bowl.
- Pour the batter into the loaf pan and gently tap against the counter to even it out in the pan.
- Bake at 350 degrees Fahrenheit for around an hour. Test it out by sticking a toothpick or knife in the center - if it comes out clean, you're ready to pull the bread from the oven.
- Let the banana bread to cool for about 10 minutes before removing it from the pan. Turn the loaf onto a wire rack to cool.
15 comments
Use the sour scream substitute and a little vanilla bean paste. One of the best recipes I’ve ever had.
Absolutely the best!! My family said it was the best I have ever made. I used the extra vanilla.
Can I just eliminate the pecans my family can’t eat nuts
Love this recipe, My Dad took a secret to his grave after telling a friend he loved her banana bread when actually hated banana bread. She sent it to him every year for 30years:) He passed in 2023 and now she knows but we still make Banana bread in their honor just in time for Father’s Day!
I put in some raisins also. Made it yummy. Ina is the Best!!