Ina Garten's Banana Bread Recipe
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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
Rated 3.6 stars by 111 users
Author:
Ina Garten
Servings
8
Prep Time
25 minutes
Cook Time
70 minutes
Elevate your baking with Ina Garten's legendary Banana Bread recipe! This foolproof recipe delivers a moist, flavorful loaf bursting with ripe bananas and warm spices. Perfect for fall baking, holiday gatherings, or a quick and delicious snack.
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
- 4 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.
8 comments
Best banana bread I’ve ever made.
Followed recipe exactly
Thank you!
This is very good, but too much like cake and a very “airy” cake versus a dense bread texture. I only used 1and 1/8 cup of flour, thinking it would keep this from happening. Any suggestions?
Very good recipe . Thank you
My family can’t eat nuts. Any idea what modifications I may need to make if I leave out the pecans? More flour?
The top line naming the 1/3 cup melted butter did not come out on my printed page. Could have been the error of my printer, but worth checking out. Great recipe.