I didn’t set out to make banana bread that day—I was trying to clean out the fruit bowl. But after one slice of this, I found myself buying bananas just to forget about them. There’s something about Ina’s version: it’s sturdy, but tender. Rich, but not cloying. And it tastes like the best part of a slow morning.
Here’s how I’ve made it even better (and how I stopped overmixing it into a brick).
Why I’d Make It Again
This banana bread hits the sweet spot—literally and figuratively.
It’s not just about ripe bananas. Ina’s version calls for brown sugar and butter instead of oil, which gives it a mellow richness and a beautiful caramel note. And because the banana amount is generous (2⅓ cups), it stays moist for days—no foil tent or microwave required.
Most banana breads dry out. This one doesn’t.
Tiny Details, Big Impact
- All-purpose flour (2 cups) – I tried it once with cake flour. Too soft. Stick to all-purpose for the right heft.
- Baking soda (1 tsp) – Just enough lift. Don’t substitute baking powder—it’s not the same chemistry.
- Salt (¼ tsp) – Balances the sweetness. I use Diamond Crystal kosher for precision.
- Brown sugar (¾ cup) – Deep, molasses-y flavor. I prefer dark brown, but light works too.
- Butter (½ cup) – Unsalted, softened. I cream it with the sugar for a bit of airiness.
- Eggs (2 large) – At room temp. Cold eggs don’t mix well with butter.
- Mashed bananas (2⅓ cups) – Very ripe. Like, freckled and fragrant. If they aren’t there yet, roast them whole (in peel) at 300°F for 15 minutes.
Smart Swaps I’ve Actually Tried
- Add-ins: A handful of toasted walnuts or dark chocolate chunks adds structure and richness.
- Flour: You can do half whole wheat, but it makes it denser—better if you add a splash more banana.
- Dairy-free: I swapped the butter for Earth Balance once. It worked, but I missed the buttery finish.
What Went Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dense and gummy loaf | Overmixed the batter | Stir just until the flour disappears |
| Dry banana bread | Used underripe bananas or overbaked | Use overripe bananas, test at 55 mins |
| Burnt edges, raw middle | Oven too hot or dark metal loaf pan | Use light metal pan, check oven temp |
How to Make Ina Garten’s Banana Bread
Prep the oven and pan:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or baking spray.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream the base:
Beat butter and brown sugar in a large bowl until light and fluffy, about 3–4 minutes.
Add wet ingredients:
Mix in eggs and mashed bananas until just combined.
Combine and fold:
Gently stir in dry ingredients until no streaks of flour remain—do not overmix.
Bake the loaf:
Pour batter into prepared pan, smooth the top. Bake 60–65 minutes, or until a toothpick comes out clean.
Cool and slice:
Let cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips I Always Use
- Use a serrated knife to slice cleanly once cool.
- Toast a slice in butter the next day for a breakfast that tastes borderline indulgent.
- Mash bananas with a fork, not a mixer—you want some texture.
Leftover Notes
- Fridge: Store tightly wrapped for up to 5 days.
- Freezer: Slice first, then wrap individually and freeze up to 3 months.
Reheat in toaster oven or skillet with butter. It gets crispy-edged and soft inside—you’ll never microwave again.
Reader Qs Answered
Q: Can I use frozen bananas?
Yes. Thaw completely, drain any excess liquid, then mash.
Q: Why does my banana bread sink in the middle?
It’s likely underbaked or overmixed. Test it early and stir gently.
Q: Can I make this into muffins?
Absolutely. Fill muffin tins ¾ full, bake at 350°F for 20–22 minutes.
Try More Recipes:
Ina Garten Banana Bread
Description
Deeply moist and rich with real banana flavor, this is my go-to loaf whenever I spot speckled fruit on the counter.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9×5″ loaf pan.
- Whisk together flour, baking soda, and salt.
- Cream butter and sugar until light. Add eggs and bananas.
- Fold in dry ingredients just until combined.
- Pour into pan and bake 60–65 mins.
- Cool in pan 10 mins, then transfer to wire rack.