Barefoot Contessa Banana Bread Recipe

When you’re looking for easy, breezy comfort food recipe ideas, nothing fits the bill quite like banana bread. It’s just that perfect loaf of delightful cake goodness that fills your home with an irresistible aroma. It soothes your soul with a dose of nostalgia.

The Banana Bread Recipe below is a classic, what we like to call a “dump” recipe. Because most of the ingredients are just dumped into one bowl and stirred together. Not many banana bread recipes can claim that.

Barefoot Contessa Banana Bread Recipe

Barefoot Contessa Banana Bread Recipe

Recipe by Lindsay G. Cabral
0.0 from 0 votes
Cuisine: AmericanDifficulty: Medium


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This is the best banana bread recipe! It’s moist, delicious, and perfect for breakfast or a snack. The Barefoot Contessa recommends using very ripe bananas for this recipe, so be sure to plan ahead.

You can also add chocolate chips, nuts, or dried fruit to the batter for a little extra flavor.


  • Mashed ripe bananas 3

  • Butter room temperature ½ cup 

  • White sugar 3/4 cup

  • Eggs 2 

  • All-purpose flour 1 ½ cups 

  • Baking soda 1 tsp 

  • Salt ½ tsp 

  • Vanilla extract ½ tsp

  • Toasted and coarsely chopped walnuts 1 cup

  • Raisins ½ cup 

how to make Barefoot Contessa Banana Bread Recipe

  • Get Oven Ready For Baking: Preheat the oven to 350 degrees Fahrenheit. Take a 9×5 inch loaf pan and grease it with butter.Get Oven Ready For Baking
  • Mix Wet Ingredients: Mix butter and sugar with a whisk. Now add eggs and vanilla extract.
    Mix Wet Ingredients
  • Mix Dry Ingredients: In a bowl, combine the flour, baking soda, and salt. Combine it with batter.
    Mix Dry Ingredients
  • Add Banana And Raisins:  Add the Mashed banana, Raisins to the flour mixture and mix until combined. It is okay to leave some lumps in the mixture; do not overmix.Add Banana And Raisins
  • Time For Baking: Fill the loaf pan with the batter. Bake for an hour until golden brown.
  • Serving: Transfer the bread to a cooling rack after it has cooled down in the pan for 10 minutes. Cut into slices and serve on a plate.

Recipe Video

Final Word:

This is one of the very best barefoot contessa banana bread recipes you will ever come across. It has been a family favourite for decades and is always a go-to when we have bananas that need to be used up.

The recipe comes from Ina Garten‘s book, Barefoot in Paris. The flavours are incredible, and her instructions are always easy to follow and never fail us.

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