Quarantine has everyone making banana bread and lounging in comfy pajamas. I’m going to throw my hat in the the ring and share my favorite Banana Bread recipe from Magnolia Table by Joanna Gaines. Check out the book and tell me what you think!
The recipe is very easy to follow; however here are few notes and my adaptation follows!
- The recipe calls for pure vanilla extract. I use it in my recipe, but if you only have imitation vanilla extract – that works fine. I’ve used both and there was not a major change in flavor.
- The recipe calls for 4-5 ripe bananas. Make sure the bananas are ripe (looks for the brown spots). Also, I use 4 bananas. The fifth banana gives it a “healthy” taste … lol.
- Used the brownie edge pan if you can. This allows each bread to have four perfect edges and are easily stored for later snacking without having to cut the loaf each time.
- When it’s all done, spread a thin layer of unsalted butter on top. I’m southern, so there’s never enough butter!
1 Stick of salted butter
1 Cup of light brown sugar
2 Large eggs lightly beaten
1 1/2 teaspoons of vanilla extract (imitation is fine!)
4 ripe bananas (adding another banana makes it taste “healthy”) smashed
1 3/4 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of kosher salt ( I highly recommend Dixie Crystals. The salt is smaller and flakier. Perfect for cooking)
1/2 cup of chopped pecans
Sugar for sprinkling!
- I know many of us ignore this step, but PREHEAT the oven to 350 degrees F. A hot oven ensures an even baking experience. While you’re at it, go ahead and spray your brownie pan with non-stick spray. My favorite spray to use is a butter flavored variety.
- In a big ole bowl,` mix together the butter, brown sugar , eggs, and vanilla. Ideally, you would use a stand or hand mixer. You can whisk this together by hand, but during this quarantine, you should indulge and get yourself a mixer. Once the mixture is smooth, add the smashed bananas until it’s all mixed together.
- Whisk together the dry ingredients – flour, baking soda and salt. Then, slowly add the dry ingredients to the banana mixture , stirring between each pour. Finally, add the pecans.
- Using a 1/3 measuring cup, scoop the batter into each portion of the brownie pan. If you don’t have one of these, use a rectangular cake pan. Sprinkle some granulated sugar over the top then pop in the oven.
- Bake until your fork is clean from testing – using the brownie pan, that’s about 30 minutes. Once out, rub a little butter on top for good measure!
Makes 9 servings