Ina Garten’s Banana Bread
A simple and delicious banana bread recipe that captures the warmth and nostalgia of home with every slice.
Ingredients
Dry 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
Wet Ingredients
- 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 soft, overripe bananas, mashed (about 1 1/2 cups)
Add-ins
- 1 cup toasted pecans, chopped (may substitute walnuts)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan, or line it with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg.
- In another bowl, mix the melted butter and brown sugar until combined, then add the eggs, buttermilk, vanilla extract, and mashed bananas. Mix until just combined.
- Gently fold the dry ingredients into the wet ingredients until incorporated. Fold in the toasted pecans.
Baking
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
For best results, use very ripe bananas with brown spots for extra sweetness and moisture. Don't overmix the batter to prevent tough bread. Consider adding chocolate chips or other mix-ins for variation.