Design a site like this with
Get started

Dessert for Breakfast

Magnolia Table: After School Banana Bread

I was a few years late to the “Fixer Upper” following, but I can tell you that I am here for it now! After I watched all the seasons, I read the book and bought the cook book. I’ve only made a couple of the recipes, but my go to is the “After School Banana Bread”.

This bread is baked in a square pan not a loaf pan and you sprinkle sugar over the top and eat it warm with soft butter. The crispy sugar top, chocolate chips, chopped pecans, and chunks of banana are the best combination. I don’t think this last more than 2 days in our house. Joanna created an amazing recipe and I am so thankful she shared it with us.

                Banana Bread Recipe
Prep: 15 minutes
Cook: 45-50 minutes
Cool: 5 to 10 minutes
- 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
     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

TIP: I have a friend who replaces the pecans with a cup of chocolate chips. She has declared her variation heavenly, but I think my kids might find it to be another unwelcome riff on something they consider perfect just as it is.

Be sure to post a picture on Instagram and tag @joannagaines if you try this one out!

I have always used an 8×8 square pan instead of the 9×9 she recommends because I don’t have one and have not bought one. If you are like me and have a smaller size pan you will need to bake your bread for at least an additional 5 minutes. Be sure to use a tooth pick to test the doneness.

This has become a recipe that we make quite often. Please make this Banana and then tag Joanna in your post and then come back and leave a comment about what you thought of the recipe.

Be sure to subscribe to get the latest post sent right to your email.


Published by Ashley Rowe

Hi! My name is Ashley and I am a wife of almost 10 years and a mom of Irish twins Daisy (3) and Brady (2). I grew up in a small town and after college moved back to marry my Husband, Corey. I am not perfect at anything I do and will be the first to tell you I struggle with balancing life on the daily. Cooking and Baking are were I feel like I shine, but I enjoy learning and trying all the things.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: