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Ina Garten Banana Bread

Ina Garten banana bread delivers bakery-quality banana bread with a deeply golden crust and a tender crumb. Sour cream keeps it exceptionally moist, while toasted walnuts add crunch and decorative walnut halves on top.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas (mashed) Use very ripe bananas for the best flavor and sweetness.
  • 0.5 cup unsalted butter (room temperature)
  • 0.75 cup sugar
  • 2 large eggs (room temperature)
  • 1 tsp pure vanilla extract
  • 0.5 cup sour cream Full-fat sour cream helps keep the loaf moist and tender.
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 cup walnuts (toasted and roughly chopped) Reserve whole walnut halves for pressing into the top.

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then dust with flour so the crust releases cleanly.
Cream butter and sugar
  1. Beat the butter and sugar together until light and fluffy, about 3–4 minutes, so the batter bakes up with a tender crumb.
Add eggs and flavor
  1. Add the eggs one at a time, beating after each, then mix in the vanilla and sour cream until smooth and glossy.
Fold in bananas
  1. Stir in the mashed bananas until combined, scraping the bowl so there are no dry streaks.
Combine dry ingredients
  1. Fold in the flour, baking soda, and salt until just combined, then fold in the chopped walnuts for even nut distribution.
Bake
  1. Pour the batter into the pan, press whole walnut halves down the center, and bake for 65–70 minutes until deep golden and a toothpick comes out clean.
  2. Cool for 15 minutes before turning out, so the loaf sets and slices neatly without crumbling.

Notes

Pro tip: measure flour by spooning and leveling to avoid a dense loaf. Store tightly wrapped in the fridge for up to 4 days; freeze slices for up to 3 months if you want to keep that moist texture—freeze yes. For a dairy-light swap, use lactose-free sour cream in the same amount.