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Ina Garten Banana Bread with Walnuts

Ina Garten Banana Bread with Walnuts - recipe card
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This classic banana bread recipe, inspired by Ina Garten, delivers a moist, tender crumb with deep banana flavor and a satisfying crunch from toasted walnuts. The loaf is perfectly sweetened, with a golden-brown crust that gives way to a rich, aromatic interior. It’s an ideal breakfast treat, afternoon snack, or simple dessert that improves in flavor the day after baking.

Ingredients

Scale
  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1/4 cup whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup walnuts, toasted and coarsely chopped

Instructions

  1. Preheat your oven to 350°F / 177°C. Grease a 9 x 5 x 3-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the two long sides for easy removal. This ensures the bread releases cleanly without sticking to the pan, which is crucial for maintaining the crust’s integrity.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of kosher salt until thoroughly combined. Aerating the dry ingredients this way prevents dense spots in the final loaf and ensures the leavening agent is evenly distributed for a consistent rise.
  3. Place 1 cup of walnuts on a small baking sheet and toast in the preheating oven for 8-10 minutes, until fragrant and lightly golden. Let them cool completely on the sheet, then coarsely chop. Toasting the walnuts deepens their flavor and removes any raw bitterness, which is essential for balancing the bread’s sweetness.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup of granulated sugar and 8 tablespoons of room-temperature unsalted butter on medium-high speed for 3-5 minutes, until the mixture is pale, fluffy, and almost doubled in volume. This step incorporates air, which is a key leavening agent for the bread’s structure.
  5. With the mixer on medium-low speed, add the 2 large eggs one at a time, beating for a full 30 seconds after each addition until fully incorporated before adding the next. This gradual addition prevents the batter from breaking or curdling, ensuring a smooth, emulsified base.
  6. In a separate bowl, mash the 3 very ripe bananas with a fork until mostly smooth with a few small lumps. Stir in 1/4 cup of whole milk and 1 teaspoon of vanilla extract. The milk adds necessary moisture and fat for tenderness, while the vanilla enhances the overall aroma.
  7. With the mixer on low speed, alternately add the dry flour mixture and the banana-milk mixture to the butter-sugar base in three additions, beginning and ending with the dry ingredients. Mix just until the last streaks of flour disappear; do not overmix. Overmixing develops gluten, which would make the bread tough and chewy.
  8. Remove the bowl from the mixer and use a flexible spatula to fold in the 1 cup of toasted, chopped walnuts until just evenly distributed. Folding by hand prevents overworking the batter and ensures the walnuts remain in distinct pieces for texture.
  9. Pour the batter into the prepared loaf pan and use the spatula to spread it evenly into the corners and smooth the top. Gently tap the pan on the counter twice to release any large air bubbles that could create tunnels in the crumb.
  10. Bake on the center rack of the preheated 350°F / 177°C oven for 55 to 65 minutes. Start checking at 55 minutes by inserting a toothpick or cake tester into the center of the loaf; it should come out with a few moist crumbs attached, but no wet batter. The top will be a deep golden brown and the loaf will have pulled away slightly from the sides of the pan.
  11. Immediately upon removing the bread from the oven, run a thin knife around the edges not covered by parchment. Let the bread cool in the pan on a wire rack for 10 minutes. This brief cooling period allows the structure to set, making it less likely to crumble when you remove it.
  12. After 10 minutes, use the parchment paper overhangs to carefully lift the loaf out of the pan and place it directly on the wire rack. Let it cool completely for at least 2 hours before slicing. Cutting into a warm loaf will cause it to gum up and compress; cooling allows the crumb to fully set for clean, even slices.
  13. Once completely cool, slice with a serrated bread knife using a gentle sawing motion. For optimal texture and flavor, wrap any leftovers tightly and store at room temperature overnight before serving; this allows the flavors to meld and the crumb to become even more moist.

Notes

Storage: Once completely cool, wrap the loaf tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, wrap the cooled loaf in a layer of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Reheating: To refresh a room-temperature loaf, warm individual slices in a toaster oven at 300°F / 149°C for 5-7 minutes. To reheat a frozen loaf, thaw overnight at room temperature while still wrapped, then warm as above. Alternatively, microwave a single slice for 10-15 seconds on high power, though this may slightly soften the crust.

Nutrition

Keywords: Ina Garten banana bread, banana bread with walnuts, classic banana bread, moist banana bread, walnut bread, quick bread recipe, easy baking, breakfast bread, snack bread, banana walnut loaf, homemade banana bread

Find it online: https://inagartendishes.com/ina-garten-banana-bread-with-walnuts/