Ina Garten’s Banana Bread

Why Make This Recipe

Ina Garten’s Banana Bread is a delightful treat that combines the sweetness of ripe bananas with the crunch of toasted pecans. This recipe is perfect for breakfast, as a snack, or even as a dessert. It’s easy to make, and the aroma of baking banana bread fills your home with warmth and comfort. Plus, it’s a great way to use up those overripe bananas sitting on your countertop!

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
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted
• 1/4 cup buttermilk
• 1/2 cup light brown sugar, lightly packed
• 1 teaspoon pure vanilla extract
• 4 medium bananas, mashed

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5 loaf pan. Line it with parchment paper.
2. In a large bowl, combine the flour, pecans, granulated sugar, baking soda, cinnamon, salt, and nutmeg.
3. In another bowl, whisk together the eggs, melted butter, buttermilk, brown sugar, and vanilla. Stir in the mashed bananas.
4. Gently mix the banana mixture into the flour mixture until just combined. Pour the batter into the prepared loaf pan.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the banana bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely. Slice and serve.

How to Serve Ina Garten’s Banana Bread

Ina Garten’s Banana Bread is delicious whether eaten plain or with a spread of butter. You can also add toppings like cream cheese or a drizzle of honey for an extra kick. It pairs wonderfully with a cup of coffee or tea, making it ideal for breakfast or an afternoon snack.

How to Store Ina Garten’s Banana Bread

To store your banana bread, wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to three days. For longer storage, place it in the refrigerator or freeze it for up to three months. To thaw, simply leave it out at room temperature or place it in the microwave for a few seconds.

Tips to Make Ina Garten’s Banana Bread

• Make sure your bananas are very ripe for the best flavor.
• Toast the pecans before adding them for extra crunch and flavor.
• Don’t overmix the batter; mix until just combined to keep the bread tender.
• Feel free to add chocolate chips or dried fruits for a different twist.

Variation

For a different flavor profile, try adding half a cup of chocolate chips or swapping out the pecans for walnuts. You can also reduce the sugar if you prefer a less sweet bread.

FAQs

Can I use frozen bananas for this recipe?
Yes, frozen bananas work great! Just thaw them and mash them well before using.

Can I make this banana bread without nuts?
Absolutely! You can omit the nuts if you prefer a nut-free version.

How do I know when my banana bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s done. If it comes out wet, bake for a few more minutes.

Ina Garten’s Banana Bread

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• Author: olivia
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful banana bread that combines ripe bananas and toasted pecans, perfect for breakfast, snacks, or dessert.

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Ingredients

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• 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
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted
• 1/4 cup buttermilk
• 1/2 cup light brown sugar, lightly packed
• 1 teaspoon pure vanilla extract
• 4 medium bananas, mashed

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5 loaf pan. Line it with parchment paper.
2. In a large bowl, combine the flour, pecans, granulated sugar, baking soda, cinnamon, salt, and nutmeg.
3. In another bowl, whisk together the eggs, melted butter, buttermilk, brown sugar, and vanilla. Stir in the mashed bananas.
4. Gently mix the banana mixture into the flour mixture until just combined. Pour the batter into the prepared loaf pan.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the banana bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely. Slice and serve.

Notes

For a different flavor, try adding chocolate chips or walnuts. Can store at room temperature for 3 days or in the fridge for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 12g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg