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
Cuisine: AmericanDifficulty: Medium8
servings20
minutes1
hour160
kcal1
hour20
minutesThis 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.
Ingredients
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.
- Mix Wet Ingredients: Mix butter and sugar with a whisk. Now add eggs and vanilla extract.
- Mix Dry Ingredients: In a bowl, combine the flour, baking soda, and salt. Combine it with batter.
- 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.
- 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.
Last Updated on January 8, 2023 by Eleanor
Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.