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
Scale
- 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