Joanna Gaines After School Banana Bread Recipe
why make this recipe
Joanna Gaines After School Banana Bread is a warm and comforting treat that can make any afternoon special. This simple recipe uses ripe bananas, making it a great way to use up overripe fruit instead of tossing it out. It’s perfect for after school snacks, breakfast, or even a cozy evening dessert. Plus, it’s easy to bake and fills your home with a delightful aroma.
how to make Joanna Gaines After School Banana Bread
Ingredients:
- Nonstick cooking spray
- 1 cup packed light brown sugar
- ½ cup salted butter (melted and cooled)
- 2 large eggs (beaten)
- 1 ½ teaspoons vanilla extract
- 4-5 ripe bananas (mashed)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup chopped pecans (optional)
- 1-2 tablespoons granulated sugar (for topping)
Directions:
- Preheat your oven to 350°F and spray an 8×8-inch square pan with nonstick cooking spray.
- In a large bowl, whisk together the melted butter, brown sugar, beaten eggs, and vanilla extract until well combined.
- Stir in the mashed bananas until mixed.
- In a separate bowl, whisk together the flour, baking soda, and kosher salt.
- Fold the dry ingredients into the wet ingredients gently until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and sprinkle the top with granulated sugar for a nice crust.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
how to serve Joanna Gaines After School Banana Bread
You can serve Joanna Gaines After School Banana Bread warm or at room temperature. Slice it into squares and enjoy it plain, or spread a little butter on top. It pairs well with a glass of milk or a cup of tea for a cozy snack.
how to store Joanna Gaines After School Banana Bread
To store the banana bread, allow it to cool completely, then wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days, or in the refrigerator for about a week. For longer storage, freeze it in slices wrapped in plastic wrap, and then place them in a freezer bag. It can last for up to three months in the freezer.
tips to make Joanna Gaines After School Banana Bread
- Ensure your bananas are very ripe for the best flavor and moisture.
- If you like, add chocolate chips or dried fruit for extra sweetness.
- Avoid overmixing the batter to keep the bread light and fluffy.
variation
You can substitute half of the all-purpose flour with whole wheat flour for a healthier option. If you’re a fan of spices, try adding a teaspoon of cinnamon for a warm flavor.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just make sure to thaw and drain any excess liquid before mashing.
2. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version.
3. How do I know when the banana bread is done?
The banana bread is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, bake it for a few more minutes.
Joanna Gaines After School Banana Bread
Ingredients
Method
- Preheat your oven to 350°F and spray an 8x8-inch square pan with nonstick cooking spray.
- In a large bowl, whisk together the melted butter, brown sugar, beaten eggs, and vanilla extract until well combined.
- Stir in the mashed bananas until mixed.
- In a separate bowl, whisk together the flour, baking soda, and kosher salt.
- Fold the dry ingredients into the wet ingredients gently until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and sprinkle the top with granulated sugar for a nice crust.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.