I’m personally a huge fan of Joanna and Chip Gaines, the kind of fan that has watched all the episodes of “Fixer Upper” and that drove all the way to Waco, TX from Raleigh, NC to visit their restaurant Magnolia Table, their bakery Silos Baking Co. and the other Magnolia Properties, so when I first saw that Joanna had written a cookbook and I just had to get it.
Her cookbook is beautiful! The pages are made with high quality paper. Almost every single recipe has a photo (which is a must have for me!) and the photos are mouthwatering! I have seen so many people buying this book only for decoration but I haven’t heard many people actually trying the recipes and to be honest they are definitely worth trying! They all have that farmhouse, countryside, southern comfort food feeling that makes it hard to choose which one we should try first.
I had some bananas at home that were very ripe and I really wanted to use them. I checked my Magnolia Table cookbook and I saw that Joanna had written her version of an “After School” banana bread and I decided to try it. It turned out so good that I decided to share it with you on the blog and I had the idea of trying and sharing all the recipes from both her books with you, so, in case you don’t own the book, you can still try some of the recipes at home.
Here are some of the recipes that I’ll try next:
- JoJo’s Biscuit (Served at Magnolia Table);
- Strawberry Butter (Served at Magnolia Table);
- Blueberry Muffins (Served at Silos);
- Chocolate Cake (Served at Magnolia Press);
- Silos Cookies (Served at Silos);
- Lemon and Lavender icebox cookies
Let’s get started!
Got some ripe bananas and don’t know what to do with them? Let’s make some Banana Bread! This recipe is very easy to make and you probably have all the ingredients at home. So let’s get started!
First preheat the oven to 350 degrees Fahrenheit. Then grab an 8×8-inch baking pan and spray it with some nonstick baking spray or line with some parchment paper. Set aside.
In a stand mixer*, add one stick of butter, 1 cup of packed light brown sugar, 2 large eggs (beaten), and 1 1/2 tablespoons of pure vanilla extract. Beat the ingredients until well blended (I used medium speed). Add the mashed bananas and beat until combined. *You can also use a handheld electric mixer.
Then, in a separate medium bowl whisk together the dry ingredients: 1 3/4 cups of all-purpose flour, 1 tsp of baking soda and 1/2 tsp of kosher salt. Add the dry ingredients to the wet ingredients and beat just until combined. You can now add 1 cup of pecans or 1 cup of chocolate chips if you want and mix until combined.
Grab the 8×8-inch pan that you prepared before and pour the batter into it spreading evenly. Sprinkle some sugar over the top. (Tip: Joanna Gaines likes to cover the whole surface completely with sugar; use as much as you’d like). By the time you finish pouring, your oven should be ready at the right temperature (350 degrees Fahrenheit). Add the pan to the oven and bake for 45-50 minutes until a tester (I used a toothpick) inserted into the center comes out clean.
When completely cooled, cover the pan with foil and store at room temperature for up to 2 days. I like eating this banana cake with coffee in the morning or in the afternoon. It turned out so good!! I can’t wait to share the other recipes with you! Let me know in the comments if you try this one!
RECIPE
Magnolia Table After School Banana Bread
Equipment
- 8 x 8 – inch pan
- Stand mixer (or handheld electric mixer)
- Medium bowl
Ingredients
- 8 tbsp (1 stick) salted butter melted and cooled
- 1 cup packed light brown sugar
- 2 large eggs beaten
- 1 1/2 tsp pure vanilla extract
- 4 – 5 very ripe bananas mashed
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chopped pecans optional
- 1 -2 tbsp granulated sugar as needed
Instructions
- Preheat oven to 350 degrees. Spray an 8×8 – inch baking pan with nonstick baking spray or line with parchment paper.
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas until combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the pecans (if using) and mix until combined.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top. (Tip: Joanna Gaines likes to cover the whole surface completely with sugar; use as much as you'd like).
- Bake until a tester (I used a toothpick) inserted in the center comes out clean, 45-50 minutes. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter.
- When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.
Notes
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Disclosure: This post may contain affiliate links, which means I may receive a tiny commission to buy myself a coffee if you click on a link and purchase something that I have recommended at no additional cost to you.
Have you tried this recipe? I would love to hear about it! Leave your comments below or tag it on Instagram @laizahill #fromlaizahillsblog
