Ina Garten Banana Bread
Ina Garten banana bread is a moist, flavorful loaf made with ripe bananas, sour cream, and light brown sugar. Perfect for breakfast, a snack, or dessert.
Equipment
- Loaf pan
- Mixing bowls
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
Ingredients
- 3 bananas Ripe bananas Mash until smooth overripe works best
- 1/2 cup Butter softened Use unsalted butter
- 3/4 cup Light brown sugar Packed
- 2 large Eggs Room temperature
- 1/2 cup Sour cream Can substitute with Greek yogurt
- 1 tsp Vanilla extract
- 1 3/4 cup All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, cream the butter and light brown sugar together until fluffy (about 3 minutes).
- Add eggs, one at a time, beating well after each addition. Then stir in sour cream and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the mashed bananas until fully incorporated.
- Pour the batter into the prepared loaf pan and spread evenly with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- If you prefer a sweeter loaf, you can add chocolate chips or walnuts to the batter.
- Freezing tip: You can freeze the banana bread for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil.