Sharon BrownAh, banana nut bread. Just the thought of it brings a cozy warmth to my heart. If you’ve been anywhere near Ina Garten’s kitchen, you know how majestic her recipes are. Today, I want to dive deep into her famous Barefoot Contessa banana nut bread.
As a registered dietitian and food enthusiast, I’ve made it countless times. This recipe isn’t just a list of ingredients; it’s a story of flavor, love, and nostalgia that deserves to be shared.
What is Barefoot Contessa Banana Nut Bread?
Simply put, Barefoot Contessa banana nut bread is a delicious baked good crafted from overripe bananas, nuts, and a dash of love that makes it simply unforgettable. Take those forgotten bananas sitting on your countertop, the ones no one wants to touch anymore. They are the stars of this show.
The mix of sugars gives just the right sweetness, while nutty pecans and warm spices blanket each slice in comforting flavor. You can serve it for breakfast, as a snack, or even dress it up as dessert!
Why You’ll Love This Barefoot Contessa Banana Nut Bread
Here’s where I’m getting personal. I’ve made many banana breads over the years, but Ina’s recipe hits different. The balance of flavors pairs perfectly, and it’s easy to whip up. If you’re like me, your mornings can be a whirlwind, and this bread offers a delicious, comforting solution. It’s adaptable, forgiving, and frankly, pretty hard to mess up. Plus, it fills the home with an aroma that practically begs you to take a slice.
The Ingredients
Here’s the lineup for this delightful creation:
- 4 overripe, soft medium bananas, mashed until smooth (about 1 1/2 cups)
- 2 large eggs, gently whisked
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup white sugar crystals
- 1/2 cup loosely packed light brown sugar
- 1 teaspoon authentic vanilla extract
- 1/4 cup buttermilk (alternatively, use sour cream or thick yogurt)
- 1 3/4 cups plain all-purpose flour
- 1 teaspoon baking soda powder
- 1 teaspoon ground Ceylon cinnamon
- 1/4 teaspoon freshly grated nutmeg spice
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cardamom
- 1 cup chopped, toasted pecans
- 1/3 cup mini dark chocolate chips
Step-by-Step Instructions
Step 1: Prep Your Kitchen
Before you dive into mixing ingredients, preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. This ensures that your bread pops out easily once it’s done.
Step 2: Mash the Bananas
Grab those overripe bananas. Trust me, the more speckled, the better! Place them in a mixing bowl and mash them with a fork or a potato masher until smooth. You want about 1 ½ cups. Set that aside for now.
Step 3: Mix Wet Ingredients
In another bowl, combine the melted butter with the white sugar and brown sugar. Stir those together until well blended. Add in the whisked eggs, vanilla extract, and buttermilk. Give it a good mix until it’s nicely combined.
Step 4: Combine Dry Ingredients
In a different bowl, whisk together the flour, baking soda, cinnamon, nutmeg, sea salt, and cardamom. It’s crucial to ensure no clumps remain, as this mixture will help the banana bread rise beautifully.
Step 5: Combine Wet and Dry Mixtures
Now it’s time to unite them! Pour the wet ingredients into the flour mixture and gently fold them together. Don’t overmix; a few lumps are perfectly fine. Gently incorporate the mashed bananas and toasted pecans. You can also fold in those delightful mini dark chocolate chips if you wish. You’ll usher in layers of flavor with every bite.
Step 6: Pour and Bake
Pour the batter into your prepared loaf pan. Smooth the top with a spatula, then pop it into your preheated oven. Bake for about 60 minutes, or until a toothpick comes out clean. The smell drifting from your oven will be pure bliss.
Step 7: Cool and Slice
Once out of the oven, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Patience is key here. Allow it to cool completely before slicing. This will ensure the best texture.
Tips & Tricks
- Use Overripe Bananas: The browner, the better! They not only sweeten the bread but also enhance the flavor.
- Toast the Pecans: Toasting the nuts before adding them introduces a deeper flavor that simply elevates the bread.
- Don’t Overmix: Overmixing can lead to dense bread. Combine gently!
- Add a Glaze: After cooling, consider drizzling some simple icing on top to dress it up for special occasions.
- Freeze for Later: This banana nut bread freezes well. Wrap it tightly and store it in the freezer for a quick treat whenever you want it.
Nutrition Information
barefoot contessa banana nut bread recipe nutrition facts
Can I Store Barefoot Contessa Banana Nut Bread?
Absolutely! Once your loaf cools completely, wrap it in plastic wrap and store it at room temperature for up to four days. If you want to keep it longer, slice it up, wrap it tightly in aluminum foil or ziplock bags, and pop it in the freezer. Thaw slices as needed, and they’ll taste freshly baked!
What Can I Serve with Barefoot Contessa Banana Nut Bread?
Banana bread is delightful on its own, but pairing it enhances the experience. Here are a few ideas:
- Coffee or Tea: A warm cup complements the sweet flavors.
- Cream Cheese Spread: A tangy twist that contrasts the sweetness beautifully.
- Whipped Butter: Spread a little on warm slices for an even more decadent treat.
- Fresh Fruits: Berries or slices of apple can lighten the meal.
- Yogurt: A side of plain or flavored yogurt adds creaminess and protein.
Variations
Now, let’s get creative! Here are some fun variations on the classic recipe:
- Chocolate Banana Bread: Add 1/2 cup of cocoa powder for a rich chocolatey twist. It’s like a brownie, but better!
- Nut-Free Option: Substitute chopped nuts with dried fruits like cranberries or raisins. It’ll still hold great texture and flavor.
- Adding Oats: Fold in 1 cup of rolled oats for a wholesome texture that packs more fiber.
- Zucchini Banana Bread: Grate a small zucchini and add it for moisture and added nutrition. Don’t worry; it won’t taste like zucchini!
- Spiced up: Incorporate ginger or allspice for a warm kick that’s perfect for the cooler months.
Barefoot Contessa Banana Nut Bread Recipe
Equipment
- Mixing bowl
- Loaf pan
Ingredients
- 4 overripe soft medium bananas, mashed until smooth (about 1 1/2 cups)
- 2 large eggs gently whisked
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 cup white sugar crystals
- 1/2 cup loosely packed light brown sugar
- 1 teaspoon authentic vanilla extract
- 1/4 cup buttermilk alternatively, use sour cream or thick yogurt
- 1 3/4 cups plain all-purpose flour
- 1 teaspoon baking soda powder
- 1 teaspoon ground Ceylon cinnamon
- 1/4 teaspoon freshly grated nutmeg spice
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cardamom
- 1 cup chopped toasted pecans
- 1/3 cup mini dark chocolate chips
Instructions
- Before you dive into mixing ingredients, preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. This ensures that your bread pops out easily once it’s done.
- Grab those overripe bananas. Trust me, the more speckled, the better! Place them in a mixing bowl and mash them with a fork or a potato masher until smooth. You want about 1 ½ cups. Set that aside for now.
- In another bowl, combine the melted butter with the white sugar and brown sugar. Stir those together until well blended. Add in the whisked eggs, vanilla extract, and buttermilk. Give it a good mix until it’s nicely combined.
- In a different bowl, whisk together the flour, baking soda, cinnamon, nutmeg, sea salt, and cardamom. It’s crucial to ensure no clumps remain, as this mixture will help the banana bread rise beautifully.
- Now it’s time to unite them! Pour the wet ingredients into the flour mixture and gently fold them together. Don’t overmix; a few lumps are perfectly fine. Gently incorporate the mashed bananas and toasted pecans. You can also fold in those delightful mini dark chocolate chips if you wish. You’ll usher in layers of flavor with every bite.
- Pour the batter into your prepared loaf pan. Smooth the top with a spatula, then pop it into your preheated oven. Bake for about 60 minutes, or until a toothpick comes out clean. The smell drifting from your oven will be pure bliss.
- Once out of the oven, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Patience is key here. Allow it to cool completely before slicing. This will ensure the best texture.
Notes
- Use Overripe Bananas: The browner, the better! They not only sweeten the bread but also enhance the flavor.
- Toast the Pecans: Toasting the nuts before adding them introduces a deeper flavor that simply elevates the bread.
- Don’t Overmix: Overmixing can lead to dense bread. Combine gently!
- Add a Glaze: After cooling, consider drizzling some simple icing on top to dress it up for special occasions.
- Freeze for Later: This banana nut bread freezes well. Wrap it tightly and store it in the freezer for a quick treat whenever you want it.
Nutrition
Frequently Asked Questions
Conclusion
You see, making Barefoot Contessa banana nut bread is more than just following a recipe. It’s about creating something delicious from humble beginnings—those overripe bananas waiting patiently on your counter. It’s comfort food that brings smiles, warmth, and perhaps a hint of nostalgia.
Whether you enjoy a slice with coffee in the morning or as an afternoon pick-me-up, this banana nut bread is bound to become a staple in your home. So roll up those sleeves, grab some bananas, and let’s find out what the joy of baking can bring to your day!
