ina garten banana bread
This Ina Garten-inspired Banana Bread is moist, rich, and full of deep banana flavor, with hints of vanilla and warm cinnamon. Perfect for breakfast, a snack, or dessert, this classic recipe is simple, elegant, and foolproof!
Equipment
- Mixing bowls – For wet and dry ingredients.
- Electric mixer or whisk – To mix ingredients smoothly.
- Measuring cups and spoons – For accurate measurements.
- Spatula – To fold ingredients.
- 9x5-inch loaf pan – For baking the banana bread.
- Parchment paper – For easy removal.
Ingredients
- 1/2 cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 240g mashed ripe bananas (about 2-3 bananas)
- 1/4 cup 60ml sour cream or Greek yogurt
- 1 1/2 cups 190g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup 60g chopped walnuts or pecans (optional)
Instructions
Preheat the Oven:
- Preheat to 350°F (175°C).
- Grease a 9x5-inch loaf pan and line with parchment paper.
Cream the Butter and Sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
Add Eggs, Bananas, and Sour Cream:
- Mix in the eggs, one at a time, followed by vanilla, mashed bananas, and sour cream.
Mix the Dry Ingredients:
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture.
- Fold in walnuts or pecans if using.
Bake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
Cool and Serve:
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy warm with butter or honey!
Notes
- For extra moisture: Use brown sugar instead of granulated sugar.
- For added crunch: Sprinkle walnuts or chocolate chips on top before baking.
- Storage: Wrap in plastic wrap and keep at room temperature for 3 days or refrigerate for 1 week.
- Freezing: Wrap slices in foil and freeze for up to 3 months.