Ina Garten’s Banana Bread
Banana bread is a simple yet delicious treat that can brighten up any day. Ina Garten’s Banana Bread recipe is a classic that is easy to make and full of flavor. With its moist texture and delightful aroma, this banana bread is perfect for breakfast, snack time, or dessert. Whether you have ripe bananas sitting on your counter or just want to enjoy a homemade sour-sweet bread, this recipe delivers every time.
Why Make This Recipe
This recipe stands out because it requires minimal effort while delivering a rich, comforting flavor. Using ripe bananas not only reduces food waste but also adds natural sweetness to the bread. Plus, you can enjoy the warm, freshly baked scent permeating your kitchen. Whether you are a beginner baker or an experienced one, Ina Garten’s Banana Bread is a recipe you’ll want to keep on hand.
How to Make Ina Garten’s Banana Bread
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Directions:
- Preheat the oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Mix in the melted butter with the mashed bananas.
- Stir in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract, and mix well.
- Finally, stir in the flour until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
How to Serve Ina Garten’s Banana Bread
You can serve this banana bread warm, at room temperature, or even chilled. It pairs well with a pat of butter or a drizzle of honey. For an extra treat, enjoy it with a cup of coffee or tea. It also makes for a lovely breakfast option or a delightful snack throughout the day.
How to Store Ina Garten’s Banana Bread
To store your banana bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. If you want to store it longer, you can freeze slices or the whole loaf. Just make sure to wrap it well and place it in a freezer-safe bag. It will last for about two to three months in the freezer.
Tips to Make Ina Garten’s Banana Bread
- Use fully ripe bananas for the best flavor and sweetness. Blackened bananas work well.
- Do not overmix the batter; mix just until combined to keep the bread tender.
- Feel free to add nuts or chocolate chips for added texture and flavor.
- Check for doneness a few minutes before the suggested baking time, as oven temperatures can vary.
Variation
You can easily customize this banana bread recipe. Try adding ingredients like chopped walnuts, pecans, or dark chocolate chips for extra flavor. You can also experiment with spices like cinnamon or nutmeg for a warm twist.
FAQs
1. Can I use frozen bananas?
Yes, you can use frozen bananas. Just thaw them first and drain any excess liquid before mashing.
2. What if I don’t have a loaf pan?
You can use a muffin tin instead. Just reduce the baking time to about 20-25 minutes for muffins.
3. How can I tell if my banana bread is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs attached, it’s done. If it comes out wet, give it a few more minutes in the oven.
Enjoy making and savoring your own slice of Ina Garten’s Banana Bread!
Banana Bread
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed Use fully ripe bananas for best flavor.
- 1/3 cup melted butter
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 4x8 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Mix in the melted butter with the mashed bananas.
- Stir in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract, and mix well.
- Finally, stir in the flour until just combined.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
