Magnolia Table After School Banana Bread
From the "Magnolia Table" cookbook by Joanna Gaines.This recipe is quick and easy and you probably have all the ingredients at home. It’s best served warm with some butter on top and I like eating it with hot coffee in the morning for breakfast or as an afternoon snack.
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 8x8 - 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
Tip: You can replace the pecans with a cup of chocolate chips.