If there’s any dessert recipe to know by memory, it’s this Ina Garten Banana Bread. It’s the perfect way to use up overripe bananas, and get dessert on the table at the same time!
Banana bread is an old-fashioned recipe that became popular in the 1930s. It’s made with pantry staples, so it’s both budget-friendly and simple!
Ina Garten’s recipe is a classic take on banana bread, but I’ve changed it up a bit. New additions like marmalade help give this recipe more depth by introducing sharp citrus flavors.
Feel free to make this recipe your own by adding your choice of spices, nuts, or flavorings. It makes a great treat to pack in school lunches or to enjoy at breakfast with a hot coffee.
Easy Tips for the Best Ina Garten Banana Bread
- Use overripe bananas for a stronger banana flavor and a sweeter overall result. Wait until the bananas are speckled, or even black before using them.
- Ripen your bananas faster by placing them in a paper bag. Alternatively, you can put bananas in the oven at 300°F until they begin to brown (leave the peels on).
- Don’t overmix the banana bread batter. Mixing for too long will develop gluten and lead to a tougher, denser cake.
- Cover the loaf pan with aluminum foil to prevent browning. This protects the top of the loaf while giving the center time to cook through.
- Add pure vanilla extract for a sweeter taste without adding sugar.
- If you don’t have sour cream, you can swap it out for plain yogurt or even buttermilk.
- Add your eggs to the batter one by one while it mixes. The eggs will have an easier time incorporating into the batter this way.
- Allow the banana bread to cool thoroughly before serving. When the sugars and fats have time to solidify, it’s much easier to slice the bread.
Barefoot Contessa Banana Bread Recipe
- Prep Time20 min
- Cook Time50 min
- Total Time1h10 min
- Yield10 slices
- Preheat the Oven
Set the oven to 350°F.
- Mix Ripe Bananas and Sugar
Fit mixer with a paddle attachment. Add mashed ripe bananas, brown sugar, and granulated sugar to the mixing bowl.
Mix the ingredients on low until combined.
- Add Wet Ingredients
Keep the mixer on while you add the eggs one by one. Then add the melted butter, marmalade, vanilla extract, and sour cream to the banana mixture.
Keep mixing until the batter is smooth.
- Sift Dry Ingredients
Place the sifter over a large mixing bowl. Add flour, salt, and baking soda and sift them all together
- Mix Dry and Wet Ingredients
Slowly add the flour mixture to the wet ingredients. Mix on low until they are combined.
Do not overmix. Some lumps are ok.
- Add Chopped Walnuts
Remove the bowl from the electric mixer. Add walnuts and fold them into the batter using a spatula.
- Pour Banana Bread Batter Into Pan
Grease a loaf pan with non-stick cooking spray. Pour the banana bread batter into the pan.
Bake the banana bread for 45-50 minutes. Check if the center is cooked by inserting a toothpick.
If the toothpick comes out clean, the banana bread is ready.
- Cool and Serve
Let the banana bread rest in the pan for 10 minutes. When the pan is cool to the touch, flip the loaf out.
Place it on a cooling rack for 15-20 minutes. One completely cool, slice your banana bread.
Ways to Enjoy Ina Garten Banana Bread
- This barefoot contessa banana bread is not too sweet but can easily be transformed into a more decadent dessert. Try adding some melted chocolate drizzle on top, or you can use melted chocolate as a dipping sauce!
- For a light dessert, serve this delicious banana bread recipe alongside a tropical fruit salad. Sliced bananas, grapefruit, and orange would be a delicious tangy addition to the mellow sweetness of the banana bread.
- You can spruce up this dessert for kids and parties by adding toppings like vanilla ice cream and toasted pecans. Many banana bread recipes opt for a delectable cream cheese frosting on top!
- I like to keep things simple and serve this old-fashioned banana bread with a cup of coffee. In my opinion, this is the perfect breakfast or midday snack to help perk you up!
Easy Banana Recipes to Enjoy
After the banana bread is cooled, you can store it in an airtight container. It will stay fresh at room temperature for about 3-4 days.
To enjoy, simply remove the banana bread from the fridge and allow it to reach room temperature. You can also microwave it for 5-10 seconds to give it that delicious ”fresh from the oven” taste!
If you simply have too much leftover to enjoy, then you can also freeze this banana bread recipe. Use an airtight container or heavy-duty freezer bag and keep it frozen for 3-4 months maximum.
- 20.3g Fat
- 52.8g Carbs