May 23, 2020

Homemade Banana Bread Recipe - Joanna Gaines Magnolia Table

I love a warm sweet treat with a glass of milk in the evening. What is great about this banana bread is you can also eat it as breakfast, snack... It is a very moist bread thanks to the 4-5 ripened mashed bananas.  This recipe is from Joanna Gaines' Magnolia Table Volume One, but I added some very small changes I did, as I have made this banana bread several times. I always have a bunch of bananas at home because I enjoying eat one for breakfast, or mashed up in my oatmeal or when I make an afternoon smoothie. I save about 4-5 to make this recipe.

Homemade Banana Bread
Makes 8 Servings

+ 8 tablespoons (1 stick) salted butter, melted and cooled (I used 5 tablespoons of  unsalted butter and 3 tablespoons olive oil)
+ 1 cup packed light brown sugar
+ 2 large eggs, beaten
+ 1 ½ teaspoons pure vanilla extract (I substituted with maple syrup, as I did not have vanilla)
+ 4 to 5 very ripe bananas, mashed 
+ 1 ¾ cups all-purpose flour
+ 1 teaspoon baking soda
+ ½ teaspoon kosher salt
+ ½ cup chopped pecans (I substituted with 1 cup of chocolate chips)
+ 1 to 2 tablespoons granulated sugar as needed (this will be used on top of the batter once in the pan)

Preheat the oven to 350 degrees F. Spray an 8 x 8-inch pan with nonstick baking spray or line it with parchment paper. I always line my pans with parchment paper, such an easy way to clean up.

In a in a large bowl beat together the butter, brown sugar, eggs, and vanilla until well blended. Next, add the baking soda and salt.

Add the mashed bananas and mix until combined.

Add the flour to the wet ingredients and beat just until combined. 

Add the pecans or chocolate chips if you are using either, and mix until combined.

Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the entire surface.

Bake until a tester inserted in the center comes out clean, 45 to 50 minutes. 

Let the bread cool slightly in the pan on a rack. When completely cooled, cover the pan with foil and store at room temperature for up to 2 days. Makes 8 servings. I usually eat a slice right away because I enjoy a freshly baked bread. I enjoy it with a cup of milk while reading a book. Such as delightful treat.

So good. I have tried many banana bread recipes, and this one is my go to. It is a favorite and I highly recommend it. I have not tried it with pecans, but I have tried it with chopped walnuts and it is equally delicious, but I love chocolate, so chocolate chips is my go to. 

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