Ina Garten Banana Nut Bread

I used to think banana bread was just a way to use up old fruit. It felt like a chore recipe—something you make out of guilt, not joy.

Then I tried Ina’s version. It’s simple, yes, but each ingredient has a reason. The buttermilk, the toasted pecans, that whisper of nutmeg… they all matter. Here’s how I made this Ina-level.

What Surprised Me

Most banana breads are a little muddy—too sweet, or oddly gummy by day two. This one’s different.

• The texture stays plush. Not damp. Not crumbly. Just right.
• The toasted pecans give it structure and edge. Without them, it risks going soft and forgettable.
• The buttermilk gives a tangy contrast. You don’t taste it directly, but you’d miss it if it were gone.

My Ingredient Notes

• Very ripe bananas – Dark speckled, nearly collapsing. They’re sweeter and mash into the batter more evenly. Yellow bananas don’t cut it here.
• Toasted pecans – Ina doesn’t just toss them in raw. Toasting them first brings out a warmth that plays beautifully against the banana.
• Buttermilk (or sour cream/yogurt) – Adds just enough acidity to balance the richness.
• Melted butter – Use unsalted, and let it cool for a few minutes before mixing—hot butter scrambles the eggs.
• Light brown sugar + white sugar – The combo gives a mellow sweetness and slight molasses depth.
• Freshly grated nutmeg – Optional, but if you have it, it adds just a hint of spice that rounds everything out.

Swaps That Actually Worked

• No buttermilk? Plain Greek yogurt (not nonfat) works beautifully. I’ve also used sour cream in a pinch.
• No pecans? Walnuts are fine. Just toast them first. Almonds don’t work here—they go hard and sharp.
• Dairy-free? Use vegetable oil instead of butter and almond milk + lemon juice as a buttermilk stand-in.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Bread sank in the center	Overmixed the batter	Mix just until combined—no streaks, no more
Dry edges, undercooked middle	Oven was too hot, or pan was too small	Use a 9×5 pan and double-check your temp
Gummy texture	Bananas weren’t ripe enough	Wait for dark speckles—they matter

How to Make Ina Garten’s Banana Nut Bread

1. Preheat the oven to 350°F. Butter a 9×5 loaf pan or line it with parchment.
2. Toast the pecans. I bake mine for 8 minutes on a sheet pan—just until they smell nutty.
3. Mash the bananas. You want about 1½ cups of soft, mashed banana.
4. Mix dry ingredients. In a large bowl: flour, sugars, baking soda, cinnamon, nutmeg, salt, and toasted pecans.
5. Mix wet ingredients. In a separate bowl: eggs, cooled melted butter, vanilla, buttermilk, and mashed bananas.
6. Fold together. Gently combine wet and dry until just mixed. Don’t overdo it.
7. Pour into the pan and bake for 55–65 minutes. A toothpick should come out clean.
8. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

Tips I Always Use

• Use a microplane for the nutmeg—fresh really makes a difference.
• Let the bread sit for at least 4 hours before slicing. It gets better as it settles.
• I freeze browned bananas whole. Thaw them in a bowl and snip the top off to squeeze them out like toothpaste.

Freezing & Reheating

• Fridge: Keeps well for up to 5 days, tightly wrapped.
• Freezer: Wrap slices in parchment, then foil. They reheat perfectly.
• To reheat: Toast lightly or microwave for 20 seconds. I sometimes pan-toast a slice in butter. It’s indulgent—and worth it.

Reader Qs Answered

Q: Can I make it ahead?
A: Yes, and I often do. It tastes even better the next day.

Q: Can I use frozen bananas?
A: Absolutely. Thaw and drain off excess liquid first.

Q: Can I skip the nuts?
A: You can, but it will be a little flatter in flavor and texture.

Try More Recipes:

• Ina Garten Plum Crumble
• Ina Garten Peach Clafoutis
• Ina Garten Almond Cake