Barefoot Contessa Banana Nut Bread Recipe
The Barefoot Contessa Banana Nut Bread Recipe is soft, sweet, and full of flavor. It is a perfect way to use ripe bananas.
Ingredients
- 3 ripe bananas mashed
- ½ cup unsalted butter melted
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Grease a loaf pan with butter or spray. You can also line it with parchment paper for easy removal.
Mash the Bananas
- Peel the ripe bananas and mash them in a bowl. Use a fork until smooth. Ripe bananas make the bread sweeter and softer.
Mix Wet Ingredients
- In a large bowl, mix melted butter, sugar, eggs, and vanilla extract. Stir well until the mixture is smooth and creamy.
Add the Mashed Bananas
- Add the mashed bananas to the butter mix. Stir gently until everything blends well.
Combine Dry Ingredients
- In another bowl, mix flour, baking soda, and salt. Stir until combined. This helps the bread rise nicely.
Mix Wet and Dry Ingredients
- Slowly add the dry mix to the wet mix. Stir just until combined. Do not overmix, or the bread may turn dense.
Add Nuts
- Fold in chopped walnuts or pecans. They add a wonderful crunch and nutty flavor.
Bake the Bread
- Pour the batter into the loaf pan. Smooth the top with a spatula. Bake for 55–60 minutes or until golden brown. Check with a toothpick; it should come out clean.
Cool and Serve
- Let the bread cool in the pan for 10 minutes. Then move it to a cooling rack. Slice and serve warm or at room temperature.
Notes
- Use overripe bananas for extra sweetness and flavor.
- Don’t overmix the batter to keep the bread soft.
- Add a few chocolate chips for extra taste.
- Toast the nuts for a stronger nutty flavor.
- Wrap the bread in foil once cooled to keep it fresh longer.