There’s no doubt that banana bread’s sweet taste and soft texture are a crowd-puller for adults and kids alike.
The Barefoot Contessa banana bread recipe is one of the old-fashioned yet surprisingly delicious every time you try it.
There are so many banana bread recipes out there, but this one is an iconic, never-gets-old recipe that has stood the test of time.
It’s an excellent use for aging bananas and relatively easy to make.
If you’re looking for that good, old mouthwatering feel to your taste buds, the Barefoot Contessa banana bread recipe is it.
The best thing about this recipe is that you can fiddle with it.
You can switch up the flours.
For example, you can use either whole grain or white bread flour.
You can also substitute buttermilk for sour cream, yogurt, or kefir.
The results are always great and oddly satisfying.
Why the Barefoot Contessa Banana bread recipe is the best:
● No fancy or unique gadgets are required. You don’t need a mixer for this recipe, and you can even use your counter toaster oven
● It’s a straightforward recipe that’s so easy to follow
● You can substitute some of the ingredients and still turn out great. For example, you can use yogurt instead of buttermilk and still get an excellent outcome
● You can serve your banana bread warm or at room temperature. If you need a fresh-out-of-the-oven taste the next day, toss it in the microwave for about 15 seconds and enjoy a slice of heaven with a cold glass of milk.
Go through your pantry.
Do you see some darkly-speckled bananas?
Don’t toss them in the bin yet.
Grab your apron, loaf pan, mittens, and let’s get baking.
I love how easy and straight to the point this Barefoot Contessa banana bread is, and nothing beats the aroma of freshly-baked banana bread in your kitchen.
● 1 ¾ Cups all-purpose flour
● 4 Very ripe, darkly-speckled medium bananas, mashed (about 1 ½ cups)
● ½ cup melted unsalted butter
● One cup toasted Pecans, chopped
● ½ Cup granulated sugar
● One teaspoon baking soda
● One teaspoon ground cinnamon
● ½ Teaspoon fine salt
● ¼ Teaspoon freshly grated nutmeg
● Two large eggs, lightly beaten
● ¼ Cup buttermilk, sour cream, or yogurt
● ½ Cup light brown sugar
● One teaspoon pure vanilla extract
1. Preheat the oven to 350F. Take a 9-by-5 inch loaf pan and grease it with butter.
2. Whisk together the flour, baking soda, cinnamon, granulated sugar, pecans, nutmeg, and salt in a large bowl, then set aside.
3. Whisk your eggs, melted butter, buttermilk, vanilla, and brown sugar in another bowl. Stir in your mashed bananas to the mixture.
4. Start folding the banana mixture into the flour mixture until well incorporated. Don’t over mix. It’s okay if your batter still has lumps.
5. Slowly pour your batter into the loaf pan and gently tap the pan on the counter to evenly spread the batter—Bake for one hour or until brown. Insert a toothpick into the center, and if it comes out completely clean, the bread is well done.
6. Allow the bread to sit in the pan for 10 minutes and allow it to cool.
7. Transfer the bread to the cooling rack for extra cooling. Slice your bread and serve.
|Amount per serving||100 grams|
|% Daily Value|
|Total Fat 11 g||16%|
|Saturated fat 2.2 g||11%|
|Cholesterol 43 mg||14%|
|Sodium 302 mg||12%|
|Potassium 134 mg||3%|
|Total Carbohydrate 55 g||18%|
|Dietary fiber 1.1 g||4%|
|Protein 4.3 g||8%|
These Percent daily values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Storage tips for the Barefoot Contessa banana bread
If you plan to keep it for a few days, you need to store it at room temperature.
This will keep it fresh for about four days:
1. Allow the bread to cool completely.
If you store the bread while warm, you may end up with soggy bread since you need to store it in an airtight container.
2. Line the bottom of your airtight container or bag with a paper towel.
Place the cooled bread on top of the paper towel.
This will help absorb excess moisture that may leak out during storage.
3. Cover your bread with another paper towel.
The two paper towels should now sandwich the bread.
4. Seal your storage container or airtight bag completely, ensuring that it’s tightly secure.
5. The bread should keep fresh for a maximum of four days.
You can throw away the leftover bread or freeze it after four days.
For more extended storage, you can freeze your bread for about three months:
1. Let your bread cool down completely.
Do not skip this step as it is an essential part of storage.
2. Secure your bread tightly in plastic wrap.
3. Put your bread in an airtight bag or wrap it again in aluminum foil.
If you’re using foil, add a few layers to secure the bread tightly.
Alternatively, you can use an airtight freezer-safe bag.
4. Once your bread is entirely secure, you can store it in the freezer for three months.
5. You can also freeze your bread in individual slices for a convenient ready-to-eat snack.
This will require you to triple your wrapping as the interior is exposed.
Tip: If you want your banana bread to stay fresher for longer, you can slice it from the middle, then push the sides back together and store.
1. Bananas are a good source of magnesium which plays a crucial role in blood sugar control and blood pressure regulation.
2. Banana bread is rich in protein. Protein is an essential nutrient required for the growth, repair, and recovery of muscles.
3. According to a study done by the University of Leeds, increased intake of fiber-rich foods like bananas can lower the risk of cardiovascular disease (CVD) and coronary heart disease (CHD)
4. The whole grain or white flour in the banana bread helps boost energy while offering vitamins and minerals. This allows you to perform your daily activities better.
5. The Pecan nuts have monounsaturated fats that help balance blood sugar levels and lower cholesterol, reducing the chances of suffering a stroke.
6. Vitamin B6 facilitates the chemical reactions in the immune system, allowing it to better guard your body against infections and support metabolism.
7. The fiber in the bananas also slows down stomach emptying, which results in the feeling of fullness while maintaining regular bowel habits.
Q: Can I skip on the toasted Pecans?
A: Yes, you can.
If you’re allergic to nuts or prefer your banana bread nut-free, you can skip on the Pecans.
The Pecans are meant to bring a contrast in flavor but not alter the taste of the bread.
Q: What can I use in place of buttermilk?
A: Sour cream or yogurt is a perfect replacement for buttermilk in the Barefoot Contessa banana bread recipe.
You will get the same result without skipping the flavor if you use either.
Q: Why does my banana bread come out dry?
A: There are several reasons why your banana bread comes out crumbly.
You may have used too much flour in the recipe.
Use a measuring spoon to scoop out your flour and level it flat.
You should also avoid substituting ingredients unless stated in the recipe.
For example, don’t use margarine in place of butter for this recipe.
Q: What is the best way to serve the Barefoot Contessa banana bread?
A: There are plenty of ways you can serve your bread.
Serve it with high-quality dark chocolate on the side or make it into a drizzle over the top and a cup of hot coffee.
If you’re going for something sweet and savory, serve with a freshly cut slice of orange and have it for breakfast or dessert.
Q: Can banana bread cause weight gain?
A: Banana bread cannot cause weight gain unless you overeat it at close intervals.
Having it as an occasional treat will not interfere with your regimen.
Q: How ripe should my bananas be for the banana bread recipe?
A: Try to look for ones that are pretty bruised.
The perfect bananas for this recipe should be darkly-speckled and slightly greasy.
Ideally, they should be past the point of being eaten by themselves.
You can freeze and defrost (they defrost quickly) once you need to use them.
Anytime you crave banana bread, think Barefoot Contessa banana bread.
It’s a classic moist, delicious, melt-in-your-mouth recipe that you and your family will fall in love with going forward.
Try toasting the bread and covering it in butter or honey butter lashings, a winning combination.
You’ll never look at banana bread the same way.
This bread will top the list of your favorite desserts to bake for the family.
Keep a bag of aging bananas in the freezer for the next time you want to surprise your family with a delicious dessert.
Barefoot Contessa Banana Breadː The Best Way to Use Your Aging Bananas
- 1 Pan
- 1 oven
- ¾ Cups all-purpose flour
- 4 bananas
- ½ cup unsalted butter
- 1 cup Pecans chopped
- ½ Cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ Teaspoon fine salt
- ¼ Teaspoon nutmeg
- 2 eggs lightly beaten
- ¼ Cup buttermilk sour cream, or yogurt
- ½ Cup sugar
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350F. Take a 9-by-5 inch loaf pan and grease it with butter.
- Whisk together the flour, baking soda, cinnamon, granulated sugar, pecans, nutmeg, and salt in a large bowl, then set aside.
- Whisk your eggs, melted butter, buttermilk, vanilla, and brown sugar in another bowl. Stir in your mashed bananas to the mixture.
- Start folding the banana mixture into the flour mixture until well incorporated. Don’t over mix. It’s okay if your batter still has lumps.
- Slowly pour your batter into the loaf pan and gently tap the pan on the counter to evenly spread the batter—Bake for one hour or until brown. Insert a toothpick into the center, and if it comes out completely clean, the bread is well done.
- Allow the bread to sit in the pan for 10 minutes and allow it to cool.
- Transfer the bread to the cooling rack for extra cooling. Slice your bread and serve.