The Barefoot Contessa Banana Bread Recipe will fill your home with the sweet scent of bananas, and a warm piece of this bread, spread with butter, is one of those nostalgic treats that will transport you to your grandmother’s breakfast nook.
Is This Barefoot Contessa Banana Bread Recipe Healthy?
Actually, no; most banana cakes are loaded with sugar and white flour, neither of which is particularly good for you. There are alternatives available if you’d like to reduce your use of them. Although the end product and texture will be different, you can be assured that the healthier option is better for you.
Substitute honey for sugar. Honey can be used as a sugar substitute at a ratio of around 1/2 cup to 2/3 cup of honey for every cup of sugar. Furthermore, use really overripe bananas to mimic the taste of sugar.
Make use of white whole wheat flour in place of half of the all-purpose flour. Banana bread will be heavier and drier after baking, but it is possible.
Barefoot Contessa Banana Bread Ingredients
- All-purpose flour. The decreased protein concentration of all-purpose flour makes for a fluffier loaf of bread.
- Baking powder and baking soda. These two elements work together as leavening agents to make the mixture fluffy.
- Salt. In addition to enhancing taste, salt also acts as a palate cleanser when baking with sugar. However, there will be no “salty” flavor.
- Granulated sugar. The quantity is just ideal for a satisfying sweetness.
- Eggs. The use of eggs results in a lighter and fluffier product.
- Buttermilk. The result is a softer texture in baked foods.
- Butter. By melting the butter, you may make bread that is both thicker and less crumbly.
- Bananas. You can’t have a party without these.
- Pure vanilla extract. Baking using vanilla extract amplifies the taste. Without it, baked goods would have a bland, tasteless flavor.
- Walnuts. Gives the bread a satisfying crunch and nutty flavor. If you’d rather not include them, feel free to do so.
How To Ripen Bananas?
Overnight method. Put the bananas in a brown paper bag and seal them loosely; the bananas will ripen faster this way. Bananas produce ethylene, a plant hormone that accumulates and circulates throughout the bag. These factors are what speed up the procedure. There is a window of time between 12 and 24 hours. You may also add an apple or a tomato for added benefit.
Oven method. If you’re as eager as I am, you may speed up the ripening process by putting your bananas in a preheated oven at 250 degrees Fahrenheit. Bananas should be baked for 20 minutes, or until they are evenly browned on the outside, without being peeled. Don’t use the bananas until they’ve cooled down to room temperature. However, it is worth noting that bananas that have ripened too much due to natural causes are sweeter and have a stronger banana flavor.
Is It Possible To Freeze Ripened Bananas?
Yes, and this is the perfect time to hang on to the ones that have been collecting dust on the kitchen counter. Put overripe bananas in a big freezer plastic bag and press out all the air before you freeze them. They can be stored for up to three months in the freezer. When ready to use, fully thaw the frozen item.
How To Make Barefoot Contessa Banana Bread
- Preheat the oven to 350 degrees Fahrenheit and butter a 9-by-5-inch loaf pan.
- In a large mixing bowl, combine 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 1/4 cups of sugar using a whisk.
- Combine 2 beaten eggs, 3/4 cup buttermilk, 1/2 cup melted butter, and 1 teaspoon vanilla in a medium mixing bowl. Fold in 2 cups of mashed bananas with care.
- In the center of the flour mixture, make a well and pour in the buttermilk mixture. Fold the dry ingredients into the wet ingredients until just mixed. Take care not to overmix the ingredients.
- Bake for 45 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and allow to rest in the pan for 3 to 5 minutes before turning out. Before slicing, place the loaf on a metal rack to cool somewhat.
- Butter the bread and enjoy!
What To Serve With Banana Bread?
- Dark Chocolate Sauce with Roasted Almonds
- Fresh Citrus Fruits Salad
- Flavored Iced Tea
- Vanilla Ice Cream with Melted Peanut Butter
- Blueberries and Yogurt
- Brie and Jam on Cracker
What Can I Use Instead Of A Loaf Pan?
If you want to make them into individual muffins, a muffin tray is all you need. Either a bundt pan or a 9×9-inch square cake pan would work. You’ll need to keep an eye on the clock and adjust the baking time accordingly.
How To Store Banana Bread?
- In The Fridge. You may keep your banana bread in the refrigerator for up to a week if it is sealed in an airtight container, or you can leave it out on the counter at room temperature for up to four days.
- In The Freezer. Be sure to allow it cool to room temperature before securely wrapping the loaf in plastic wrap many times. This will ensure that the loaf maintains its shape while also keeping its inside as fresh as possible. After that, for an additional layer of defense, place the bread that has been wrapped in a big ziplock bag. The banana nut bread will remain edible for between two and four months if you freeze it in this manner.
- To Reheat. First, preheat the oven to 350 degrees Fahrenheit, and then grease a baking sheet gently before spreading out the cookies. Warm the slices of banana bread in the oven with the foil covering for 5–10 minutes. At a minimum, fifteen to twenty minutes are needed for a whole loaf.
My Top Banana Bread Tips
- Leave some bigger bits when mashing the bananas. Don’t beat them all into a pulp. Banana bread will have more personality and taste thanks to this.
- It’s important to use bananas that are at their peak ripeness. The secret to a tasty and moist end result is in selecting the correct bananas. Bananas that are allowed to fully ripen have more sugar and taste. Pick the ones with brown spots that have a hint of yellow.
- Take the buttermilk and eggs out of the fridge and let them sit at room temperature for 30 minutes before using. This results in a foamy emulsion that locks air into the batter. When baked, the trapped air will expand, making the bread lighter and fluffier. Take them out of the fridge approximately 30 minutes before using them so they can warm up.
- The usage of fresh nuts is essential. When left out in the heat for too long, they get rotten. Put them in the fridge if you want to use them quickly. If you want to keep them for a while, you should put them in the freezer in a sealed container.
- If you don’t have any buttermilk on hand, you can easily make some! One tablespoon of white vinegar or lemon juice with as much whole milk as is needed to make one cup equals buttermilk. Hold off on eating for at least 5 minutes. In its place, you might use one cup of plain yogurt.
- The butter in this recipe is melted rather than softened. In order to get a finer, more cake-like consistency, creaming softened butter with sugar is essential. Bread made with melted butter is thicker and holds together better.
- Because baking times vary by oven, timing your bread is not the greatest idea. Place a toothpick in the middle and remove it after 50 minutes to ensure it is cooked thoroughly. If it doesn’t work after five minutes, try again.
- After the bread has cooked, let it rest for 3 to 5 minutes in the pan before transferring it to a cooling rack. If the bread is left in the pan for too long, condensation will form on the edges and bottom, making the bread soggy. The rack is useful as well due to the improved airflow.
Try More Recipes:
Barefoot Contessa Banana Bread Recipe
Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ¼ cup Sugar
- 2 large Eggs beaten, room temperature
- ¾ cup Buttermilk room temperature
- ½ cup Butter melted
- 2 cups ripe mashed Bananas about 4 large
- 1 teaspoon Pure Vanilla Extract
- 1 cups Walnuts coarsely chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit and butter a 9-by-5-inch loaf pan.
- In a large mixing bowl, combine 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 1/4 cups of sugar using a whisk.
- Combine 2 beaten eggs, 3/4 cup buttermilk, 1/2 cup melted butter, and 1 teaspoon vanilla in a medium mixing bowl. Fold in 2 cups of mashed bananas with care.
- In the center of the flour mixture, make a well and pour in the buttermilk mixture. Fold the dry ingredients into the wet ingredients until just mixed. Take care not to overmix the ingredients.
- Bake for 45 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and allow to rest in the pan for 3 to 5 minutes before turning out. Before slicing, place the loaf on a metal rack to cool somewhat.
- Butter the bread and enjoy!
Notes
- Leave some bigger bits when mashing the bananas. Don’t beat them all into a pulp. Banana bread will have more personality and taste thanks to this.
- It’s important to use bananas that are at their peak ripeness. The secret to a tasty and moist end result is in selecting the correct bananas. Bananas that are allowed to fully ripen have more sugar and taste. Pick the ones with brown spots that have a hint of yellow.
- Take the buttermilk and eggs out of the fridge and let them sit at room temperature for 30 minutes before using. This results in a foamy emulsion that locks air into the batter. When baked, the trapped air will expand, making the bread lighter and fluffier. Take them out of the fridge approximately 30 minutes before using them so they can warm up.
- The usage of fresh nuts is essential. When left out in the heat for too long, they get rotten. Put them in the fridge if you want to use them quickly. If you want to keep them for a while, you should put them in the freezer in a sealed container.
- If you don’t have any buttermilk on hand, you can easily make some! One tablespoon of white vinegar or lemon juice with as much whole milk as is needed to make one cup equals buttermilk. Hold off on eating for at least 5 minutes. In its place, you might use one cup of plain yogurt.
- The butter in this recipe is melted rather than softened. In order to get a finer, more cake-like consistency, creaming softened butter with sugar is essential. Bread made with melted butter is thicker and holds together better.
- Because baking times vary by oven, timing your bread is not the greatest idea. Place a toothpick in the middle and remove it after 50 minutes to ensure it is cooked thoroughly. If it doesn’t work after five minutes, try again.
- After the bread has cooked, let it rest for 3 to 5 minutes in the pan before transferring it to a cooling rack. If the bread is left in the pan for too long, condensation will form on the edges and bottom, making the bread soggy. The rack is useful as well due to the improved airflow.
Rachel
Friday 15th of November 2024
Delicious and moist, thank you for this recipe.