Does Ina Garten have a banana bread recipe?

Whether you're an avid Barefoot Contessa viewer or not, Ina Garten's banana bread is legendary . In fact, it's so popular, it's in three of her cookbooks!

Why use mushy bananas for banana bread?

Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter , which is why baking recipes specifically call for ripe bananas in ingredient lists.

Why is my banana bread always so dense?

You Use Too Much Banana Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

Why does banana bread have to sit overnight?

Once a loaf of banana bread is fully baked and taken out of the oven, it's crucial to allow it to fully cool. Banana bread retains heat, especially in the center of the loaf . If the loaf is still warm once it's wrapped for storage, condensation can form, which can lead to mold.

When not to use bananas for bread?

While browned bananas are great for baking, there comes a point when they're past their prime. With mold and decay, it's best to throw them away for safety reasons. If you see fruit flies, it's time to throw the bananas away!

Why does my banana bread have no taste?

Skimping on the sugar can dry out a loaf of banana bread and leave it flavorless . It turns out, sugar does more than just make things sweeter. When it comes to banana bread, cutting back on sugar will leave you with a dry loaf totally devoid of any distinguishable flavor.

Why baking soda in banana bread?

Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise . Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.\

Chef Marion Cunningham's Famous Kona Inn Dark Banana Bread Recipe | Bread/Muffins

The Kona Inn was built in 1928 to cater to the upscale traveler in Kona, Hawaii. The popular Hawaiian waterfront destination was accessed by passengers on steamer cruise ships and became known for, among other things, its delicious dark banana bread. While the Kona Inn only exists now as a historic waterfront restaurant on the Big Island of Hawaii, the legacy of Kona Inn banana bread remains.

Chef Marion Cunningham was a culinary, literary sensation. In 1972, she took a cooking class fromJames Beard and became his assistant while helping him establish cooking classes in the San Francisco Bay Area. Upon Beard's recommendation, she was hired to rewrite the classic Fannie Farmer Cookbook for modern audiences.

As a young pastry chef, I would make a variation of the dark Kona Inn banana bread recipe for the Ritz Carlton's popular Afternoon High Tea Service. Through the years, I've also made a few variations to the recipe by using butter and adding vanilla extract. I hope you love it as much as I do. Marion would instruct you to use very ripe bananas for the bread – they should have brown spots covering the skin but not be blackened and mushy.

If you've never experienced the delicious cake-like Kona Inn banana bread, you are in for a real treat. Banana bread lovers will make this their new favorite recipe. It's delicious for breakfast, or as a snack or even for dessert!

To make this legendary old-fashioned banana bread recipe you will need flour, salt, baking soda, shortening, sugar, ripe bananas, eggs, vanilla extract and walnuts. Get ready for recipe requests: this is one fresh-baked sweet bread dessert that may become a family tradition!

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Cuisine: American
Prep Time: 15 minutes
Bake Time: 60 to 75 minutes(ovens vary)
Total Time: 75 to 90 minutes
Servings: 24 (makes 2 loaves)

Ingredients

2 cupsflour
1 teaspoon salt
2 teaspoonsbaking soda
1 cupshortening, softened (I use butter)
2 cupssugar
2 cups mashed ripe bananas (about 6)
4 eggs, slightly beaten
1 teaspoonvanilla extract (not in the original recipe, so OK to omit)
1 cup choppedwalnuts

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Recipe Notes

Feel free to use chopped pecans, if you prefer. You also could omit the nuts completely.
To make this banana bread gluten-free, use gluten-free flour.
You can dust the bread with powdered sugar for additional sweetness, if desired.

Store any leftover bread in an airtight container.

Here's how to make it:

Stir together flour, salt and baking soda. Set aside. In the bowl of yourstand mixer, cream together the shortening and sugar. Add the eggs, bananas and vanilla. Mix to combine.
Add dry ingredients and beat on medium speed until the batter forms. Fold in walnuts until thoroughly blended.
Pour batter into two well-oiled and lightly floured9x5-inch loaf pans. Bake in a preheated350-degrees F until toothpick inserted in center comes clean, about 65 to75 minutes.Start checking for doneness after 45 minutes of baking. Everyone's oven bakes differently.
Allow bread to cool in pans for about 5 minutes. Turn loaves onto a rack to cool completely. Cool, and slice thin to enjoy the best flavor. Dust with powdered sugar for additional sweetness.

Nutrition Facts Per Serving

Calories: 160

Total Fat: 7.6g