Ina Garten’s Banana Bread (Easy Recipe)
Why Make This Recipe
Ina Garten’s Banana Bread is a must-try for banana lovers and baking enthusiasts alike. This recipe is easy to follow, making it perfect for both novice and experienced bakers. It’s a wonderful way to use overripe bananas that might otherwise go to waste. The combination of sweet bananas, warm spices, and crunchy pecans creates a delicious treat that’s perfect for breakfast, snacks, or dessert.
How to Make Ina Garten’s Banana Bread
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup toasted pecans, chopped (may substitute walnuts)
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, melted
- 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 medium bananas, mashed (about 1 1/2 cups)
Directions:
- Preheat the oven to 350 degrees Fahrenheit (175°C) and grease a 9×5 loaf pan with butter or cooking spray. Line it with parchment paper and set aside.
- In a large bowl, combine the flour, pecans, granulated sugar, baking soda, cinnamon, salt, and nutmeg.
- In a separate medium bowl, whisk the eggs, melted butter, buttermilk, brown sugar, and vanilla. Stir in the mashed bananas.
- Gently stir the banana mixture into the flour mixture until just combined (some lumps are okay). Then, pour the batter into the loaf pan. Give it a few taps on the counter to level out the batter.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool for about 10 minutes in the pan before turning it out onto a wire rack to cool completely.
- Slice, serve, and enjoy!
How to Serve Ina Garten’s Banana Bread
This banana bread is best served warm or at room temperature. You can enjoy it plain or spread with a bit of butter for added richness. It also pairs well with a hot cup of coffee or tea. For a special treat, consider adding a drizzle of honey or maple syrup on top.
How to Store Ina Garten’s Banana Bread
To store banana bread, place it in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for about 3-4 days. If you want to keep it longer, consider freezing slices. Wrap them individually in plastic wrap and store in a freezer bag for up to 3 months. Simply thaw at room temperature when ready to enjoy.
Tips to Make Ina Garten’s Banana Bread
- Make sure to use overripe bananas as they are sweeter and easier to mash.
- Don’t overmix the batter; it’s okay if there are some lumps.
- Toasting the nuts before adding them gives an extra depth of flavor.
- Experiment with spices; adding a pinch of clove or ginger can add a nice twist.
Variation
If you’re looking to switch it up, consider adding chocolate chips or dried fruit to the batter. You could also swap the pecans for walnuts or leave the nuts out entirely for a nut-free version.
FAQs
1. Can I use frozen bananas in this recipe?
Yes, you can use frozen bananas. Thaw them and drain any excess liquid before mashing.
2. What can I substitute for buttermilk?
You can use sour cream or plain yogurt as a substitute for buttermilk. Mixing regular milk with a little vinegar or lemon juice can also work.
3. How do I know when the banana bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done. If it comes out with wet batter, bake for a few more minutes.
Banana Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x5 loaf pan with butter or cooking spray. Line it with parchment paper and set aside.
- In a large bowl, combine the flour, pecans, granulated sugar, baking soda, cinnamon, salt, and nutmeg.
- In a separate medium bowl, whisk the eggs, melted butter, buttermilk, brown sugar, and vanilla. Stir in the mashed bananas.
- Gently stir the banana mixture into the flour mixture until just combined (some lumps are okay). Then, pour the batter into the loaf pan.
- Give it a few taps on the counter to level out the batter.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool for about 10 minutes in the pan before turning it out onto a wire rack to cool completely.
- Slice, serve, and enjoy! This banana bread is best served warm or at room temperature, plain or with butter.