“After School” Banana Bread Recipe by Magnolia Table
Joanna Gaines
This cozy, Southern-style banana bread comes straight from Joanna Gaines’ Magnolia Table cookbook. Her “After School” Banana Bread is soft, sweet, and full of rich banana flavor, with a buttery texture and a sugary crust on top. It’s an easy, one-bowl recipe using pantry staples. It’s perfect for breakfast, snack time, or paired with a hot cup of coffee.
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Course Breakfast, Snack
Cuisine American
- 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
Preheat the oven to 350℉. Spray an 8x8 - 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.