This was my first time making something from Joanne Gaines’ Magnolia Table cookbook and it turned out very well. Scott and I love a good banana bread. We were on the search for a more cake-like banana bread and thought we’d give this one a try. It has less flour than some of the other recipes we considered so we thought it may be more moist, and turns out, it has a nice texture. Enjoy for breakfast or as an afternoon snack.
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 1/2 teaspoons pure vanilla extract
4 – 5 very ripe bananas, mashed (I used five)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped pecans
1 – 2 tablespoons granulated sugar
Preheat the oven to 350 degrees. Spray an 8×8-inh pan with nonstick baking spray or line it with parchment paper.
In a stand mixer fitted with the paddle attachment, 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; 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.
Credit: Magnolia Table by Joanna Gaines