Ina Garten Banana Nut Bread
Ina’s version strikes the perfect balance — incredibly moist without being dense, sweet but not overly so, with generous pockets of toasted pecans or walnuts. One loaf serves 8–10 and stays fresh for days thanks to the buttermilk and bananas.
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 cup toasted pecans or walnuts, chopped
- 2 large eggs
- ½ cup unsalted butter, melted
- ¼ cup buttermilk
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 4 soft overripe medium bananas, mashed (about 1½ cups)
Instructions
- Preheat and prep pan – Set oven to 350°F and grease a 9×5 loaf pan with butter or spray, then line with parchment.
- Mix wet ingredients – In another bowl, whisk eggs, melted butter, buttermilk, both sugars, vanilla, and mashed bananas until smooth.
- Mix wet ingredients – In another bowl,l whisk eggs, melted butter, buttermilk, both sugars, vanilla, and mashed bananas until smooth.
- Combine gently – Stir wet into dry until just combined — a few lumps are perfect.
- Bake – Pour batter into pan and bake 50–60 minutes until a toothpick comes out clean.
- Cool – Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
Find it online: https://inagartendishes.com/ina-garten-banana-nut-bread/