I'm constantly searching for methods to reduce our waste, so when I came across a bunch of bananas that were about to go bad, I knew just what to do: bake Ina Garten Banana Bread!
This dish is quite simple to make, regardless of one's level of culinary expertise; it only takes around ten minutes to put together and an hour to bake. This would make an impression on coworkers around the holidays ( like Healthy Pop Tarts ), especially if you're a novice!
All-purpose flour, baking soda, salt, brown sugar, butter, eggs, and overripe bananas are used to make Ina Garten Banana Bread. This recipe yields one loaf and takes around 70 minutes to prepare.
The Best Ina Garten Banana Bread
- Preparation Time: 10 minutes
- Cooking Time: 1 hour
- Inactive Time: 10 minutes (cooling)
- Total Time: 1 hour 20 minutes
For 1 Serving
Author: Chris
Total time: 1 hour 10 minutes
Ingredients:
- Half a cup of unsalted butter melted.
- 1 3/4 cups flour (all-purpose).
- One cup of chopped toasted pecans.
- 1/2 cup of sugar, granulated.
- 1 tsp baking soda.
- 1 tsp finely ground cinnamon.
- Half a teaspoon of fine salt.
- 1/4 teaspoon of nutmeg.
- 2 big eggs, whisked just enough.
- 1/4 cup buttermilk (yogurt or sour cream can be used).
- Half a cup of finely packed light brown sugar.
- 1 tsp pure vanilla extract.
- 4 medium-sized, overripe, mashed bananas (about 1 1/2 cups).
Steps:
- Set the oven to 350°F (175°C) and coat a 9-by-5-inch loaf pan with oil.
- Combine the flour, baking soda, and salt in a large basin.
- Cream butter and brown sugar in a large basin with an electric mixer until creamy.
- Stir well after adding the eggs and mashed bananas to the sugar-butter mixture.
- Mix the flour mixture into the banana mixture just until combined.
- Fill the loaf pan with oiled batter.
- A toothpick put into the middle should come out clean after baking in the preheated oven for about 60 minutes.
- After allowing the bread to cool in the pan for ten minutes, move it to a wire rack to finish cooling.
- Bread goes well with whipped cream, cheese, fresh fruit, peach blueberry crumble, butter, cream cheese, nut butter, and autumn sangria. It also goes well with honey or maple syrup.
Notes:
- For maximum taste, use ripe bananas with brown patches.
- Before combining, sift the flour to get rid of any lumps and to give it some air.
- To prevent a firm texture, whisk the mixture just until mixed, being careful not to overmix.
- For added taste and texture, you can add chocolate chips or almonds.
How Should Banana Bread Leftovers Be Stored?
- Within the refrigerator: Banana bread leftovers may be kept in the refrigerator for five days in an airtight container.
- Inside the fridge: Single slices of leftover banana bread should be carefully wrapped in plastic wrap and kept in a freezer bag for up to three months.
How Should Leftover Banana Bread Be Reheated?
Notes:
- For maximum taste, use ripe bananas with brown patches.
- Before combining, sift the flour to get rid of any lumps and to give it some air.
- To prevent a firm texture, whisk the mixture just until mixed, being careful not to overmix.
- For added taste and texture, you can add chocolate chips or almonds.
How Should Banana Bread Leftovers Be Stored?
Within the refrigerator: Banana bread leftovers may be kept in the refrigerator for five days in an airtight container.
Inside the fridge: Single slices of leftover banana bread should be carefully wrapped in plastic wrap and kept in a freezer bag for up to three months.
How Should Leftover Banana Bread Be Reheated?
- For the remaining banana bread, preheat the oven to 350°F, cover it with foil, and bake it for 10 to 15 minutes.
- Warm leftover banana bread slices in the microwave for 20 to 30 seconds on high.
- The remaining banana bread may be warmed in the air fryer by heating the slices for 3–4 minutes at 350°F.
Nutrition Facts (per serving):
- Calories: 300 kcal
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
#TalesOfAKitchen #InaGartenBananaBread
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C.
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Ina Garten Banana Bread
- Prep Time: 10 minutes
- Inactive Time: 10 minutes (cooling)
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 1 Serving 1x
- Category: Bread, breakfast and bars
Description
Tales of a Kitchen features the greatest Ina Garten Banana Bread recipe. Discover how to create this dessert with simple instructions for flawless outcomes.
Ingredients
- Half a cup of unsalted butter melted.
- 1 3/4 cups flour (all-purpose).
- One cup of chopped toasted pecans.
- 1/2 cup of sugar, granulated.
- 1 tsp baking soda.
- 1 tsp finely ground cinnamon.
- Half a teaspoon of fine salt.
- 1/4 teaspoon of nutmeg.
- 2 big eggs, whisked just enough.
- 1/4 cup buttermilk (yogurt or sour cream can be used).
- Half a cup of finely packed light brown sugar.
- 1 tsp pure vanilla extract.
- 4 medium-sized, overripe, mashed bananas (about 1 1/2 cups).
Instructions
- Set the oven to 350°F (175°C) and coat a 9-by-5-inch loaf pan with oil.
- Combine the flour, baking soda, and salt in a large basin.
- Cream butter and brown sugar in a large basin with an electric mixer until creamy.
- Stir well after adding the eggs and mashed bananas to the sugar-butter mixture.
- Mix the flour mixture into the banana mixture just until combined.
- Fill the loaf pan with oiled batter.
- A toothpick put into the middle should come out clean after baking in the preheated oven for about 60 minutes.
- After allowing the bread to cool in the pan for ten minutes, move it to a wire rack to finish cooling.
- Bread goes well with whipped cream, cheese, fresh fruit, peach blueberry crumble, butter, cream cheese, nut butter, and autumn sangria. It also goes well with honey or maple syrup.
Notes
- For maximum taste, use ripe bananas with brown patches.
- Before combining, sift the flour to get rid of any lumps and to give it some air.
- To prevent a firm texture, whisk the mixture just until mixed, being careful not to overmix.
- For added taste and texture, you can add chocolate chips or almonds.
Nutrition
- Calories: 300 kcal
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg