Banana Bread

This recipe comes from the Magnolia Table by Joanna Gaines. My sister gave me this cookbook several years ago. I have made lots of recipes from this cookbook! I am one of those people that like to dog-ear the pages in a cookbook for recipes that I might want to try. I also like to write on the recipe if we liked it or what I might try differently the next time around. Is anyone else like that? :)

This is a great recipe to make if you have some really ripe bananas. I've also shared another banana bread recipe that I've made for years if you want to try it. https://www.recipeswithafriend.com/post/chocolate-chip-banana-bread

Enjoy!!

After-School Banana Bread

Joanna Gaines

1 stick of salted butter, melted

1 cup packed light brown sugar

2 large eggs, beaten

1 1/2 teaspoons pure vanilla extract

4 to 5 very ripe bananas, mashed

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped pecans (I don't add these, I only use mini chocolate chips)

1 to 2 Tablespoons granulated sugar as needed.

1. Preheat the oven to 350F. Spray an 8x8-inch pan with nonstick baking spray or line it with parchment paper.

2. In a stand mixer beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix until combined.

3. 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 (or mini chocolate chips) and mix until combined.

4. Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top. I like to cover the whole surface completely with sugar.

5. 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. Slice and serve warm with butter.

6. When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.