Banana bread is one of those timeless classics that everyone loves. It’s easy to make, it’s versatile, and it’s perfect for any occasion. But if you want to take your banana bread game to the next level, then you need to try Ina Garten’s famous banana bread recipe. With a few simple tweaks and some expert tips, you’ll have a moist and flavorful banana bread that’s sure to impress.
In this article, we’re going to share not one, but two different Ina Garten banana bread recipes that you can try at home. We’ll walk you through the ingredients, instructions, nutritional information, cooking time, equipment, serving suggestions, variations, substitutions, storage, tips, notes, and frequently asked questions for each recipe. So let’s get started!
Recipe 1: Ina Garten’s Classic Banana Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups mashed ripe bananas (3 to 4 bananas)
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350 degrees F. Grease a 9x5x3-inch loaf pan.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Add the mashed bananas and vanilla extract, and mix until combined.
- Add the dry ingredients, alternating with the buttermilk, and mix until just combined.
- Stir in the chopped walnuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice (1/12 of loaf)
Calories: 254
Fat: 11g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cooking Time:
50 to 60 minutes
Equipment:
- 9x5x3-inch loaf pan
- Electric mixer with paddle attachment
- Medium mixing bowl
- Measuring cups and spoons
- Spatula
- Wire rack
Serving Suggestions:
This classic banana bread is perfect for breakfast, brunch, or as a snack. Serve it warm or at room temperature, with or without butter. You can also toast it and add a dollop of cream cheese or nut butter for an extra special treat.
Variations:
If you want to mix things up, here are a few variations you can try:
- Omit the walnuts and add 1 cup of chocolate chips for a decadent twist.
- Swap out half of the all-purpose flour for whole wheat flour for a heartier bread.
- Add 1/2 cup of shredded coconut or chopped dried fruit for a tropical twist.
- Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg for a spiced bread.
Substitutions:
If you don’t have all the ingredients on hand, here are a few substitutions you can make:
- You can use salted butter instead of unsalted butter, but omit the salt in the recipe.
- You can use regular milk or almond milk instead of buttermilk. To make your own buttermilk, stir together 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
- You can omit the walnuts if you’re not a fan, or replace them with pecans or almonds.
Storage:
Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months. To reheat, wrap the bread in foil and bake at 350 degrees F for 10 to 15 minutes, or until warmed through.
Tips:
- Make sure your bananas are ripe and sweet for the best flavor. If your bananas are not quite ripe enough, you can bake them in the oven at 300 degrees F for 15 to 20 minutes to soften them and bring out their sweetness.
- Don’t overmix the batter or your bread will be tough. Mix until the ingredients are just combined.
- If your bread is browning too quickly, tent it with foil halfway through baking.
Notes:
This recipe makes one 9×5-inch loaf of banana bread. You can double the recipe to make two loaves, or halve it to make muffins instead.
Frequently Asked Questions:
- Can I use frozen bananas instead of fresh?
- Can I use a different type of nut instead of walnuts?
- Can I make this recipe vegan?
Yes, you can use frozen bananas. Thaw them first and mash them before adding to the batter.
Yes, you can use pecans, almonds, or any other nut you like.
You can try substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). You can also use vegan butter and buttermilk alternatives made from plant-based milks and vinegar or lemon juice.
Recipe 2: Ina Garten’s Chocolate Banana Crumb Cake
Ingredients:
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1/2 cup semisweet chocolate chips
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
Instructions:
- Preheat the oven to 350 degrees F. Grease an 8×8-inch baking dish.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the mashed bananas, vegetable oil, eggs, vanilla extract, and buttermilk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Stir in the chocolate chips.
- For the crumb topping, whisk together the flour, sugar, and salt in a small bowl.
- Add the melted butter and stir until the mixture forms large crumbs.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto