Barefoot Contessa Banana Bread Recipe
Banana bread is a time-honored staple that often ranks high on best-of lists. This recipe for banana bread from the Barefoot Contessa is a surefire winner. The ultimate result is simple to get and tastes great.
Servings 8
Ingredients
- Flour for all purposes, 1 3/4 cups
- Bananas (mashed), 4
- Unsalted butter (melted), 1/2 cup
- Chopped toasted nuts, 1 cup
- White sugar, 1/2 cup
- Baking soda, 1 teaspoon
- Ground cinnamon 1 teaspoon
- Fine salt, 1/2 teaspoon
- Freshly grated nutmeg, 1/4 teaspoon
- 2 big eggs (lightly beaten)
- 1/4 cup of buttermilk, sour cream, or yogurt
- 1/2 cup of light brown sugar
- Pure vanilla extract, 1 teaspoon
Instructions
- Preheat oven to 350°F.
- Butter a 9×5-inch loaf pan.
- Mix flour, sugar, baking soda, cinnamon, pecans, salt, and nutmeg in a large basin.
- Inside another bowl, mix eggs, buttermilk, brown sugar, vanilla, and buttermilk. Add bananas to the mixture.
- Blend the banana-flour mixture well. Leave lumps in the mixture, but don't over-mix.
- Put the batter into the loaf pan. Bake for an hour, or until golden. The bread should rest in the pan for 10 minutes before being moved to a cooling rack. Cook and serve in bite-sized pieces.