Ina Garten s Banana Bread Recipe: A Slice Of Comfort

I love the smell of fresh Ina Garten s Banana Bread Recipe filling my kitchen. It reminds me of quiet mornings and cozy afternoons.

Whenever I spot overripe bananas on my counter, I know what to do. After years of testing recipes, one has truly stood out to me.

That’s Ina Garten s Banana Bread Recipe. It’s rich, moist, and unbelievably easy to make. Every bite tastes like comfort.

I’ve baked it dozens of times, each with the same perfect result. This recipe is now my go-to. If you crave a reliable Ina Garten s Banana Bread Recipe that always delivers, you’ll want to try this version too.

How To Prepare Ina Garten s Banana Bread Recipe

Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Course: Breakfast, Snack, Dessert

Difficulty: Easy

Cuisine: American

Yield: 1 loaf (approximately 12 slices)

Equipment Needed

• Before diving into the recipe, gather these essentials:
• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk and spoon or spatula
• Oven
• Cooling rack

Ingredients

For this delightful banana bread, you’ll need:

• 4 ripe bananas (about 1½ cups mashed)
• 1 cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• 1 cup toasted pecans or walnuts, chopped (optional)

Directions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour your loaf pan, or line it with parchment paper for easy removal.

2. Mash the Bananas

In a large bowl, mash the ripe bananas until smooth.

3. Mix Wet Ingredients

To the mashed bananas, add the melted butter, granulated sugar, eggs, and vanilla extract. Mix until well combined.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

6. Add Nuts (Optional)

Fold in the chopped toasted pecans or walnuts if using.

7. Bake

Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool

Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Special Notes

Don’t over mix the batter. A few lumps are okay and help keep the bread tender. I like to line the loaf pan with parchment paper. It makes cleanup easier and the bread lifts right out.

If using nuts, toast them first. It brings out a deeper, nuttier flavor. Let the banana bread cool completely before slicing to avoid a gummy texture.

Nutrition Facts Ina Garten s Banana Bread Recipe

Assuming 12 slices per loaf, each serving contains approximately:

• Calories: 290
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 200mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g

Amazing Serving Ideas

5 Tips & Amazing Serving Ideas

1. Warm with Butter: I love to toast a slice lightly and spread on a pat of salted butter. The contrast of warm bread and creamy butter is unbeatable.

2. Topped with Greek Yogurt and Honey: For a more filling breakfast, I top a slice with a spoonful of Greek yogurt and a drizzle of honey. It adds creaminess and protein.

3. Banana Bread French Toast: This one’s a game-changer. Dip slices in egg and milk, then fry them up like French toast. It’s indulgent and perfect for brunch.

4. With Nutella or Almond Butter: Spread Nutella or almond butter on a thick slice for a sweet and satisfying snack. I do this when I need a quick pick-me-up.

5. Served with Ice Cream: Warm up a slice and top it with vanilla or cinnamon ice cream. It turns banana bread into an effortless dessert.

Variations And Substitutions

5 Tips: Variations and Substitutions

1. Make It Healthier: I sometimes swap half the all-purpose flour for whole wheat flour. It adds fiber without losing that moist texture.

2. Go Dairy-Free: Use melted coconut oil or plant-based butter instead of regular butter. I’ve tried it with almond milk butter—it works beautifully.

3. Add Chocolate Chips: Stir in ½ cup of semi-sweet or dark chocolate chips for a rich twist. I do this when I want more of a dessert-style loaf.

4. Use Different Nuts: Walnuts and pecans are great, but I’ve also used chopped hazelnuts and almonds. They add a unique crunch and flavor.

5. Try a Tropical Version: Mix in shredded coconut and a handful of chopped pineapple. It gives the banana bread a sweet, island-inspired vibe I really enjoy.

Top 5 Healthy Nutrition Benefits

1. Rich in Potassium: Bananas are packed with potassium, which supports heart health and helps regulate blood pressure. I like knowing each slice gives me a boost of this essential mineral.

2. Natural Energy Source: The natural sugars in ripe bananas—glucose, fructose, and sucrose—offer quick energy. I often grab a slice before a workout or busy morning.

3. Good Source of Fiber: This banana bread contains dietary fiber, especially if I use whole wheat flour or add nuts. Fiber supports digestion and keeps me feeling full longer.

4. Contains Healthy Fats: Adding nuts like walnuts or pecans gives the bread heart-healthy fats, protein, and omega-3s. It’s a tasty way to support brain and heart health.

5. Lower in Processed Sugar: I can reduce the sugar or use alternatives like maple syrup or coconut sugar. It still tastes amazing, but with a more balanced, natural sweetness.

Why Don’t You Use Yeast In Banana Bread?

I don’t use yeast in banana bread because it isn’t a traditional bread. It’s a quick bread. It rises with baking soda or baking powder.

Most banana breads need only 65-70 minutes or so in the oven before they have risen & are fully cooked.

That saves time and makes it easier to bake. The texture stays soft and cake-like, which yeast can’t achieve.

Why Is My Banana Bread Always So Dry?

My banana bread turns out dry when I overbake it. I always check it 5–10 minutes before the timer goes off. Using too much flour also dries it out. I make sure to spoon and level the flour, not scoop it.

Not enough banana or fat can cause dryness too. I use very ripe bananas and the right amount of butter. I also let it cool in the pan for just 10 minutes, then move it to a rack. That keeps the moisture locked in.

What Stage Of Bananas Are Best For Banana Bread?

I use bananas that are very ripe for banana bread. The skins should be heavily spotted or almost black. The riper they are, the sweeter and softer they get.

That gives the bread more flavor and moisture. I never use green or just-yellow bananas. They don’t mash well and don’t add enough sweetness.

Final Thoughts

Ina Ina Garten s Banana Bread Recipe never fails me. It’s simple, reliable, and always hits the spot. I love how the flavors deepen each day, making every slice better than the last.

Whether I serve it for breakfast, as a snack, or even dessert, it disappears fast. I’ve tried many versions, but this one always comes out just right—moist, flavorful, and comforting.

If you haven’t made it yet, I highly recommend giving it a try. It’s the kind of recipe that becomes a favorite for life. Trust me, once you bake it, you’ll keep coming back to it again and again.