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Ina Garten Banana Bread

Ina Garten Banana Bread
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The Ina Garten Banana Bread is moist, rich, and full of deep banana flavor with a tender crumb and golden crust. Inspired by the elegant yet comforting baking style of Ina Garten, this recipe transforms overripe bananas into a bakery-quality loaf.

Ingredients

Scale

  • 1½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup unsalted butter (softened)

  • 1 cup granulated sugar

  • 2 large eggs

  • 3 very ripe bananas (mashed)

  • 1 teaspoon vanilla extract

  • ¼ cup milk or sour cream

  • ½ cup chopped walnuts (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and position the rack in the center of the oven for even heat circulation. Lightly grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving a slight overhang on the sides for easy removal later.

Starting with a fully preheated oven is essential. It allows the baking soda to activate properly and helps the banana bread rise evenly while developing a golden crust.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Take a few extra seconds to break up any lumps in the flour.

This simple step ensures the leavening agent is evenly distributed throughout the batter, preventing dense spots and helping the loaf rise consistently.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed for about 3–4 minutes. The mixture should become pale, fluffy, and slightly increased in volume.

Creaming incorporates air into the batter, which creates a softer and lighter crumb. Do not rush this step. Proper creaming lays the foundation for the texture of the finished bread.

Step 4: Add Eggs and Bananas

Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl as needed to keep the mixture smooth and even.

Next, stir in the mashed bananas and vanilla extract. The mixture may look slightly curdled or uneven at this stage, especially because of the moisture from the bananas. That is completely normal and will smooth out once the flour is added.

Step 5: Combine Wet and Dry Ingredients

Add the flour mixture in three additions, alternating with the milk or sour cream. Begin with flour, then add half the milk, followed by more flour, the remaining milk, and finish with the final portion of flour.

Mix gently after each addition, stopping as soon as the flour disappears. Overmixing at this stage can develop too much gluten, resulting in dense or tough banana bread. The batter should look smooth but not overly beaten.

Step 6: Fold in Nuts (Optional)

Using a spatula, gently fold in the chopped walnuts until evenly distributed throughout the batter.

Avoid stirring too aggressively. Gentle folding keeps the batter airy while adding a pleasant crunch and contrast to the soft crumb.

Step 7: Bake Until Done

Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Tap the pan lightly on the counter to release any large air pockets.

Bake for 55–65 minutes, checking at the 55-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter. If the top begins to brown too quickly before the center is fully baked, tent the loaf loosely with aluminum foil during the final 10–15 minutes.

Step 8: Cool Before Slicing

Remove the pan from the oven and allow the banana bread to cool in the pan for 10–15 minutes. This short resting time helps the structure firm up slightly.

Carefully lift the loaf out using the parchment overhang and transfer it to a wire rack to cool completely. Allowing it to cool fully ensures clean slices and helps the flavors develop more fully.

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