While most fans know Joanna Gaines for her unique eye for interior design, it turns out she is just as talented in the kitchen! The Fixer Upper star released her “Homemade Banana Bread” recipe on her personal blog, At Home, in 2016 and it has become one of her most popular recipes.
At Home / Joanna Gaines
With only nine ingredients, Gaines solved your problem of not having enough time for breakfast in the morning because the bread is good to let stand over night!
“The best part about this recipe is that it can be made the night before, and then warmed up in the oven or microwave when it’s time to eat,” Joanna wrote. “This bread….is always a hit in my house. It’s quick, it’s easy and, it’s best served warm with a pat of butter on top.”
At Home / Joanna Gaines
Whether your pairing the delicious bread with a cup of coffee for yourself or pairing it with a big glass of milk for your little ones, Gaines’ “Homemade Banana Bread” will definitely hit the spot.
At Home / Joanna Gaines
So ready to give it a shot? The recipe for Gaines’ “Homemade Banana Bread” is below:
JOANNA GAINES’ BANANA BREAD
Prep: 15 minutes
Cook: 45-50 minutes
Cool: 5 to 10 minutes
Ingredients
Nonstick baking spray, for the pan
8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for serving
1 cup packed light brown sugar
2 large eggs, beaten
1 ½ teaspoons pure vanilla extract
4 to 5 very ripe bananas, mashed (I like to leave them a little chunky)
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup chopped pecans (optional; see Tip)
1 to 2 tablespoons granulated sugar as needed
Directions
- Preheat the oven to 350 degrees F. Spray an 8 x 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 a handheld 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.
Makes 8 servings
For maximum results, Gaines advises using really ripe bananas, sharing she buys a few extra bananas the week prior to making the recipe to ensure softness.
So what do you think about her special recipe? Think you’ll try it out? Let us know in the comments!