Joanna Gaines’ Banana Bread Recipe Is Oven-Ready in 15 Minutes and Full of Sweet, Comforting Deliciousness
Find out the Joanna-approved swap to customize this banana bread recipe!
Joanna Gaines’ Magnolia Table cookbook is full of her family-favorite recipes that are sure to become staples in your household. One standout recipe from the cookbook is her banana bread—affectionately named “After-School Banana Bread.” This recipe takes just 15 minutes to prep and bakes to moist perfection. (It’s also easy to customize for a banana bread that’s guaranteed to suit your taste buds!) Read on for the details and recipe so you can whip up this banana bread at home.
What makes Joanna Gaines’ banana bread recipe special
Although most banana bread recipes are baked in a loaf pan, Joanna opts for a square pan instead. The reason? It allows the batter to bake faster and more evenly thanks to the pan’s wide surface area. Plus, you can slice the cooled cake into squares and serve it without hassle. She also sprinkles sugar on top of the batter before it goes into the oven for a sugary crust. As you can see, a couple of tweaks make this banana bread recipe unlike any version you’ve had before!
The optional swap to customize your banana bread
Joanna swears by the original version of her banana bread recipe, which includes pecans for nuttiness and a slightly crunchy texture. However, she reveals a simple swap to consider if you want to customize the baked treat. “I have a friend who replaces the pecans with a cup of chocolate chips,” she writes in the cookbook. “She has declared her variation heavenly, but I think my kids might find it to be another unwelcome riff on something they consider perfect just as it is. Nonetheless, I share this tip with you to encourage riffing of your own.”
How to make Joanna’s best-ever banana bread recipe
Below, you’ll find Joanna’s after-school banana bread recipe that’s sweet, moist and fruity all in one. For added texture, she prefers leaving the mashed banana a little chunky rather than completely smooth. Serve your yummy batch of banana bread with a side of softened butter for slathering. Yum!
After-School Banana Bread
Ingredients:
- Nonstick baking spray, for the pan
- 8 Tbs. (1 stick) salted butter, melted and cooled, plus softened butter for serving
- 1 cup packed light brown sugar
- 2 large eggs, beaten
- 1½ tsp. pure vanilla extract
- 4 to 5 very ripe bananas, mashed (I like to leave them a little chunky)
- 1¾ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. kosher salt
- ½ cup chopped pecans (optional; or chocolate chips)
- 1 to 2 Tbs. granulated sugar as needed
- Nonstick spray or parchment paper
Directions:
- Active: 15 mins
- Total time: 1 hr.
- Yield: 8 servings
- Preheat oven to 350°F. Spray 8-by-8-inch pan with nonstick baking spray or line it with parchment paper.
- In stand mixer fitted with the paddle attachment (or in large bowl with handheld electric mixer), beat together butter, brown sugar, eggs and vanilla extract until well blended. Add bananas and mix until combined.
- In medium bowl, whisk together flour, baking soda and salt. Add dry ingredients to wet ingredients and beat just until combined. Add pecans or chocolate chips (if using) and mix until combined.
- Pour the batter into prepared pan and spread it evenly. Sprinkle granulated sugar over top to completely cover surface.
- Bake until tester inserted in center comes out clean, 45 to 50 minutes. Let bread cool slightly in pan on rack. Slice and serve warm with butter.
- When completely cooled, cover the pan with foil and store at room temperature up to 2 days.
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