You're just 15 minutes of prep time away from enjoying this with breakfast or as an afternoon snack.
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This story originally appeared on EatingWell.com by Karla Walsh.

While we needed a bit of a break after early-pandemic banana bread-palooza, we're feeling more inspired than we have in months after watching mom/home cook/Fixer Upper star/ author of Magnolia Table (Buy It, $17, amazon.com), and Discovery TV show host Joanna Gaines display how easy — and amazingly tasty — her variation on the theme truly is.

We were already adding this to our baking agenda, and immediately added the ingredients to our online supermarket carts after seeing a fan's feedback on Instagram: "This is my favorite recipe! Seriously the best banana bread ever!"

As Gaines gathers the ingredients for her After-School Banana Bread demonstration on a new episode of Magnolia Table, she says, "This is a weekly specialty at the Gaines household — we're either doing zucchini bread or banana bread." (Related: This Gluten-Free Banana Bread Recipe Is So Easy You Can't Mess It Up)

She begins by peeling the bananas, which she adds to a large bowl then uses a fork to mash. "I like to leave them a little chunky," Gaines explains in the recipe notes. In a separate bowl, she combines softened butter with light brown sugar, and suggests that you use a hand mixer or stand mixer (Buy It, $430, target.com) to combine. Crack in eggs, add pure vanilla extract and the mashed bananas. Mix again.

Now's the time you would add 1/2 cup chopped pecans, or "you can also do walnuts," Gaines says. "I'm taking this to my kids today, and they don't like nuts. So I'm not doing nuts." A pal of Gaines swaps in chocolate chips, while Gaines herself thinks this recipe is "perfect just as it is" sans mix-ins, so feel free to choose your own adventure. Mix once more.

Next up: The dry ingredients, including all-purpose flour, baking soda, and kosher salt. Mix just until combined, then use a spatula to transfer the banana bread batter to an 8 x 8-inch pan (Buy It, $18, magnolia.com) lined with parchment paper.

"I like to top it off with some sugar," Gaines says, as she sprinkles this evenly atop the batter. "I do about 2 tablespoons. Some people might call this dessert, but I call this a snack!"

Bake in a 350°F oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. "When completely cooled, cover the pan with foil and store at room temperature for up to 2 days," Gaines suggests in the recipe...if you're lucky enough to have it last that long!

If she doesn't serve a slice as an after-school snack for the fam, Gaines enjoys it in the a.m.: "This is a breakfast we have a lot. Banana bread with some butter on top and a side of eggs made to order. Every kid has a different way they like their eggs." (#relatablecontent)

As she holds up a lofty slice to the camera, Gaines says, "Look how delicious that looks. This bread? So good. A little butter on top," she adds as she tops her slice with a thin coating of butter. "This is not a bad way to start a morning. It's hard to beat banana bread!"