Ina Garten’s Banana Bread (Easy Recipe)

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1⁄2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon fine salt
• 1⁄4 teaspoon freshly grated nutmeg
• 1 cup toasted pecans, chopped (may substitute walnuts)
• 2 large eggs, lightly beaten
• 1⁄2 cup unsalted butter, melted
• 1⁄4 cup buttermilk (may substitute sour cream or yogurt)
• 1⁄2 cup light brown sugar, lightly packed
• 1 teaspoon pure vanilla extract
• 4 soft, overripe medium bananas, mashed (about 1 1/2 cups)

1. Preheat the oven to 350 degrees Fahrenheit (175°C) and grease a 9×5 loaf pan with butter or cooking spray. Line it with parchment paper and set aside.
2. In a large bowl, combine the flour, pecans, granulated sugar, baking soda, cinnamon, salt, and nutmeg.
3. In a separate medium bowl, whisk the eggs, melted butter, buttermilk, brown sugar, and vanilla. Stir in the mashed bananas.
4. Gently stir the banana mixture into the flour mixture until just combined (some lumps are okay). Then, pour the batter into the loaf pan. Give it a few taps on the counter to level out the batter.
5. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the banana bread to cool for about 10 minutes in the pan before turning it out onto a wire rack to cool completely.
7. Slice, serve, and enjoy!