Ina Garten’s Banana Bread (Easy Recipe)

Few baked treats spark instant comfort the way banana bread does, and Ina Garten’s recipe sets a standard that’s easy enough for anyone to master. This version showcases what banana bread does best: it finds a second life for overripe bananas while delivering a tender, moist crumb and irresistible flavor. Whether you’re a longtime fan of the Barefoot Contessa or simply curious about homestyle baking, you’ll return to this recipe again and again.

Why Ina Garten’s Banana Bread Stands Out

Ina’s banana bread takes a classic and elevates it without fuss. Expect a loaf that’s light, rich in banana flavor, and studded with pecans for a bit of crunch. The ingredient list is practical, using pantry staples alongside banana, creating a balance of sweetness and a hint of warm spice. The technique is simple—no fancy equipment, no complicated steps. This is the kind of recipe that bakes up just as beautifully on a lazy Saturday morning as it does for a special brunch or quick homemade gift.

The Perfect Bananas: Ripe for Success

The best banana bread always starts with bananas that have seen better days. Bananas with mottled, dark brown or even black skins develop natural sweetness and a distinctive aroma. If you’re new to baking with old bananas, don’t toss them just because they look past their prime. In fact, the sugars inside become more concentrated as the banana ripens, giving your bread its signature sweetness and moist texture.

How to Spot Ready Bananas:
– Skins should show large brown spots or be nearly black.
– Flesh feels soft and slightly mushy to the touch.
– Aroma is fragrant, not sour or fermented.

If your bananas aren’t quite there, you can speed up the process. Place them in a paper bag with an apple, roll the top closed, and let them rest for a day or two. In a hurry? Bake them unpeeled on a baking sheet in a 300°F oven for 15-20 minutes to soften and sweeten them up.

Ingredients and Variations

You’ll find that Ina Garten’s banana bread relies on fresh, straightforward ingredients for maximum flavor.

Main Ingredients

Ingredient	Amount	Notes
Very ripe bananas	3 (about 1 cup mashed)	The riper, the better
Unsalted butter	1/2 cup (1 stick)	Softened for easy mixing
Granulated sugar	1 cup	For sweetness and structure
Eggs	2 large	Room temperature
Pure vanilla extract	1 teaspoon	Deepens flavor
All-purpose flour	2 cups	Provides structure
Baking soda	1 teaspoon	Leavening agent
Salt	1/2 teaspoon	Balances sweetness
Chopped pecans	1/2–1 cup	Toasted for depth
Ground cinnamon	1/2 teaspoon (optional)	Warm spice (Ina’s occasional secret)

Substitutions and Extras

Swap pecans for walnuts or omit them for nut-free loaf.
Use brown sugar for deeper molasses notes.
Add chocolate chips or shredded coconut for added richness.
For a lighter loaf, reduce sugar by up to 1/4 cup.

Step-by-Step Instructions

1. Prep Your Ingredients

Start by bringing your butter to room temperature and mashing your bananas until almost smooth with a few lumps for texture. Crack your eggs into a separate bowl to check freshness and avoid shell pieces in your batter.

2. Mix Wet Ingredients

In a large mixing bowl, cream butter and sugar together until light and fluffy. Mix in mashed bananas until the mixture looks creamy and cohesive. Beat in eggs one at a time, ensuring each egg is incorporated before adding the next. Stir in vanilla extract.

3. Combine Dry Ingredients

In a second bowl, whisk together the flour, baking soda, salt, and cinnamon if you’re using it. This distributes the leavening and spice evenly throughout the bread.

4. Bring It All Together

Add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing, which can make the bread dense. Fold in the chopped pecans and any optional mix-ins.

5. Bake

Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. Pour in the batter and smooth the top with a spatula. Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top darkens too quickly, tent with foil for the last 15 minutes.

6. Cool and Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. This step helps avoid a soggy bottom and locks in moisture. Wait until mostly cool before slicing for clean pieces.

Tips for Moist and Flavorful Bread

Measure flour by spooning it into the cup and leveling off for accuracy.
Softened butter lends a tender texture compared to melted butter.
Don’t skip the cooling time—steam escapes, preserving a soft crumb.
Store banana bread wrapped tightly at room temperature for up to three days, or refrigerate for up to five.

Storage Solutions: Keep It Fresh

Banana bread stores well, making it perfect for making ahead. Wrap cooled bread tightly in plastic wrap, then foil, or use an airtight container to prevent drying. If you want to freeze it, wrap individual slices or the loaf in two layers of plastic wrap and one of foil, then place in a freezer bag. It keeps well for three months.

To thaw, let slices rest at room temperature for a few hours, or warm gently in the microwave. Toasting slices adds a crisp edge—an excellent contrast to the soft interior.

Troubleshooting Common Issues

Banana bread is forgiving, but a few practical tips can sidestep classic pitfalls.

Dry Bread: Usually caused by overbaking or too much flour. Check for doneness early, and measure flour carefully.
Dense Texture: Could mean overmixed batter, or not enough leavening. Stir just until blended.
Soggy Middle: If the loaf is brown on top but wet inside, your oven may run cool. Use an oven thermometer for accuracy.

Serving Suggestions

Serve banana bread plain, or spread with softened butter, cream cheese, or nut butter for extra indulgence. It pairs well with morning coffee, a glass of milk, or as dessert with a scoop of vanilla ice cream. Chopped fresh fruit or a sprinkle of cinnamon sugar makes an easy upgrade.

For brunch, cut thick slices and griddle them in butter for a banana bread French toast treat.

Making It Your Own

This recipe is endlessly adaptable. Add-ins like dried cranberries, chopped dates, or a swirl of nutella keep it interesting. Switch the pan for mini loaves or muffins for grab-and-go snacking. Don’t be afraid to experiment—banana bread welcomes creativity.

Summary

Ina Garten’s banana bread transforms humble ingredients into something special without demanding advanced skills or elaborate prep. The secret is using very ripe bananas, balancing their sweetness and moisture with just the right amount of flour, and folding in those toasted nuts for the ideal crumb. With flexible storage options and room for your own twists, this recipe invites you to bake, share, and enjoy homemade comfort anytime.

Give it a try the next time ripe bananas linger on your counter. You’ll soon find yourself letting them go brown on purpose.