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Joanna Gaines banana bread recipe - delicious and easy after school treat

Joanna Gaines After School Banana Bread

A warm and comforting banana bread recipe that uses ripe bananas, perfect for snacks, breakfast, or dessert.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 9 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200

Ingredients
  

For the banana bread
  • 1 can Nonstick cooking spray For greasing the pan
  • 1 cup light brown sugar, packed
  • ½ cup salted butter, melted and cooled
  • 2 large eggs, beaten
  • 1 ½ teaspoons vanilla extract
  • 4-5 pieces ripe bananas, mashed Use very ripe bananas for best flavor
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup chopped pecans, optional Add for extra texture
  • 1-2 tablespoons granulated sugar, for topping To create a crusty top

Method
 

Preparation
  1. Preheat your oven to 350°F and spray an 8x8-inch square pan with nonstick cooking spray.
  2. In a large bowl, whisk together the melted butter, brown sugar, beaten eggs, and vanilla extract until well combined.
  3. Stir in the mashed bananas until mixed.
  4. In a separate bowl, whisk together the flour, baking soda, and kosher salt.
  5. Fold the dry ingredients into the wet ingredients gently until just combined. Avoid overmixing.
  6. Pour the batter into the prepared pan and sprinkle the top with granulated sugar for a nice crust.
Baking
  1. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 6gSodium: 200mgFiber: 1gSugar: 10g

Notes

You can serve the 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. Store it at room temperature for up to three days, or in the refrigerator for about a week. Freeze in slices for longer storage.

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