Ina Garten s Banana Bread Recipe
Ina Garten’s Banana Bread recipe is a moist, flavorful classic made with ripe bananas, butter, sugars, eggs, vanilla, and warm spices. It’s simple to prepare, with optional nuts for added texture. Perfect for breakfast or a snack, this easy loaf delivers rich banana flavor and a soft crumb every time. A comforting homemade favorite!
Equipment
- 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
- 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)
Instructions
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.
Mash the Bananas
- In a large bowl, mash the ripe bananas until smooth.
Mix Wet Ingredients
- To the mashed bananas, add the melted butter, granulated sugar, eggs, and vanilla extract. Mix until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add Nuts (Optional)
- Fold in the chopped toasted pecans or walnuts if using.
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.
Cool
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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.