Ina Garten's Banana Bread 

Ina Garten's banana bread is legendary. It's tender, naturally sweet, and full of crunchy, buttery pecans to boot. This easy recipe yields a moist, flavorful loaf every time, and the sour cream is the secret ingredient that sets it apart, ensuring a tender crumb. 

🧄 Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 medium ripe bananas, mashed

• ¼ cup buttermilk (or substitute with milk and lemon juice)

• ½ cup sour cream

• Optional: 1 cup chopped toasted pecans 

🔪 Directions

1. Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Prepare Wet Ingredients: In a large bowl, mix the melted butter and granulated sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, mashed bananas, buttermilk, and sour cream until fully incorporated.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the optional toasted pecans.

5. Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 260–300 kcal

• Total Fat: 11–15 g

• Saturated Fat: 6.5 g

• Cholesterol: 30–50 mg

• Sodium: 200–250 mg

• Total Carbohydrates: 40–50 g

• Dietary Fiber: 1–2 g

• Sugars: 20–30 g

• Protein: 3–5 g