Description
Ina Garten’s Banana Nut Bread delivers classic comfort with a gourmet twist. Rich banana flavor and crunchy walnuts create a delightful quick bread perfect for morning treats or afternoon snacks that soothe your soul.
Ingredients
Scale
Main Ingredients:
- 4 medium bananas (soft, very ripe, darkly speckled), mashed (about 1 ½ cups)
- 2 large eggs, lightly beaten
- 1 ¾ cups all-purpose flour
- 1 cup pecans, toasted and chopped
Sweeteners and Liquids:
- ½ cup unsalted butter, melted (or vegetable oil)
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- ¼ cup buttermilk (or sour cream or yogurt)
- 1 teaspoon pure vanilla extract
Spices and Leavening:
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat the oven to 175°C (350°F) and generously coat a 23 x 13 centimeters (9 x 5 inches) loaf pan with butter, ensuring complete coverage of the interior surfaces.
- In a spacious mixing bowl, thoroughly combine the dry ingredients: all-purpose flour, chopped pecans, granulated sugar, baking soda, ground cinnamon, kosher salt, and freshly grated nutmeg. Whisk until evenly distributed.
- In a separate medium-sized bowl, vigorously blend the wet ingredients: large eggs, melted unsalted butter, buttermilk, dark brown sugar, pure vanilla extract, and ripe mashed bananas until the mixture achieves a smooth, homogeneous consistency.
- Create a small well in the center of the dry ingredient mixture and gradually pour the wet ingredient blend into it. Gently fold the ingredients together using a rubber spatula, being careful not to overmix. Stop stirring once the flour is just incorporated to maintain the bread’s tender texture.
- Transfer the batter into the prepared loaf pan, smoothing the top with the spatula to create an even surface. Gently tap the pan on the counter to release any trapped air bubbles.
- Place the pan in the preheated oven and bake for approximately 60-65 minutes. Check for doneness by inserting a clean toothpick into the center – it should emerge without any raw batter clinging to it.
- Remove the banana bread from the oven and allow it to rest in the pan for 10 minutes, which helps the bread settle and makes removal easier. Carefully turn out the loaf onto a wire cooling rack and let it cool completely before slicing.
Notes
- Cooling is crucial after baking to let the banana bread set and develop deeper flavors, preventing a crumbly texture.
- Wrapping tightly in plastic wrap or aluminum foil keeps the bread moist and fresh for 3-4 days at room temperature.
- Freezing works beautifully for up to 3 months when wrapped securely in freezer-safe bags or containers.
- Extra ripe bananas with dark brown spots create the most intense sweetness and rich banana flavor.
- Toasting pecans briefly in a dry skillet brings out their natural oils, making them more aromatic and crunchy.
- Room temperature ingredients blend more smoothly, helping create a tender and evenly mixed banana bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 40 mg