I’m a huge fan of Joanna and Chip Gaines. The kind of fan who has watched every episode of “Fixer Upper” and once road tripped from Raleigh, NC to Waco, TX just to visit their restaurant Magnolia Table, grab a cupcake at Silos Baking Co., and explore all things Magnolia. So, when Joanna released her Magnolia Table cookbook, I had to get it.
And let me tell you, this cookbook is beautiful! The high quality pages, the stunning photography (almost every recipe has a photo which is essential for me!), and the warm, Southern comfort vibe throughout make it a total gem. I’ve seen people use it just for décor, but honestly, the recipes are too good not to try.
Why I Chose This Recipe
The other day, I had some overripe bananas sitting on the counter, and I remembered Joanna’s “After School” Banana Bread from the cookbook. It felt like the perfect cozy treat to bake and, spoiler alert, it was delicious! So much so that I decided to share it here with you.
And actually, this sparked a fun idea: I’m planning to try and share some more recipes from all of Joanna’s cookbooks on my blog! That way, even if you don’t own the books, you can still enjoy these homey and feel-good dishes in your own kitchen.
What’s Next on My Magnolia Recipe List:
- JoJo’s Biscuit (served at Magnolia Table)
- Strawberry Butter (also from Magnolia Table)
- Blueberry Muffins (served at Silos Baking Co.)
- Chocolate Cake (served at Magnolia Press)
- Silos Cookies (you know I’m excited for this one)
- Lemon and Lavender Icebox Cookies
But let’s start with the one that began it all…
“After School” Banana Bread Recipe
Got some ripe bananas and not sure what to do with them? Let’s make banana bread! This recipe is super easy, cozy, and you probably already have all the ingredients at home.
Let’s get started!
To start, preheat your oven to 350°F. Then grab an 8×8-inch baking pan, spray it with nonstick baking spray, or line it with parchment paper, and set it aside.
In a stand mixer (or using a handheld electric mixer), add one stick of salted butter, 1 cup of packed light brown sugar, two large eggs (beaten), and 1½ tablespoons of pure vanilla extract. Beat everything on medium speed until well blended. Then add four to five mashed bananas and continue beating until the mixture is smooth and fully combined.
In a separate medium bowl, whisk together the dry ingredients: 1¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. If you’d like, add 1 cup of chopped pecans or if you would like you can substitute for 1 cup of chocolate chips to the batter, both options are delicious, but her recipes uses pecans.
Once your batter is ready, pour it into the prepared 8×8-inch pan and spread it out evenly. Sprinkle granulated sugar over the top before baking. (Tip: Joanna likes to completely cover the surface with sugar for a sweet, slightly crunchy top so feel free to go all in or just lightly sprinkle, depending on your taste.)
By now, your oven should be fully preheated. Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the banana bread cool completely. Then cover it with foil and store it at room temperature for up to two days.
I love enjoying a slice of this banana bread with a hot cup of coffee, either in the morning or as an afternoon treat. It turned out so soft, flavorful and comforting. I’m already excited to try more recipes from Joanna’s cookbook and share them with you!
Recipe
“After School” Banana Bread Recipe by Magnolia Table
Equipment
- 8×8 – inch pan
- Parchment Paper Or Non-Stick Baking Spray
- Stand Mixer Or a Handheld Electric Mixer
Ingredients
- 8 tbsp Salted Butter Melted and cooled
- 1 cup Brown Sugar Packed light
- 2 Large Eggs Beated
- 1 ½ tsp Pure Vanilla Extract
- 4-5 Very Ripe Bananas Mashed
- 1 ¾ cups All-purpose flour
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- ½ cup chopped pecans optional: see tip
- 1 to 2 tbsp Granulated Sugar as needed
Instructions
- Preheat the oven to 350℉. Spray an 8×8 – inch pan with nonstick baking spray or line it with parchment paper.
- In a stand mixer fitted with the paddle attachment (or in a large bowl with an electric mixer), beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix until combined.
- 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 (if using) and mix until combined.
- 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; use as much as you’d like.
- 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.
- When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.
- Tip: Replace the pecans with chocolate chips.
Let’s Bake Together!
I’ll be sharing more Magnolia recipes soon, so stay tuned! If you try this banana bread, let me know in the comments or tag me on Instagram @travelncoasters using the hashtag #travelncoasters. I’d love to see how yours turns out!
Disclosure: This post may contain affiliate links, which means I may receive a tiny commission to buy myself a coffee if you click on a link and purchase something that I have recommended at no additional cost to you.
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