It's that time of year again when you're trying to figure out how you will get it all done. If anyone can help, it's Joanna Gaines, and her perfect banana bread breakfast may just save you. Grab two loaf pans on Sunday, and make a double batch. That morning, have fresh banana bread with your coffee and save the second loaf for an after school banana bread treat.
She shared the recipe on Magnolia Market and we couldn't be more thankful! What a great way to start the morning! It really is true that a good breakfast can make or break your day, so take a cue from the former "Fixer Upper" star and think ahead.
As Joanna writes, "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." And boy, is it good served with Blue Bell ice cream on top if you're in Texas.
Her homemade banana bread recipe is pretty amazing and ridiculously simple. In her words, "It's quick, it's easy and, with only 9 ingredients, you really can't mess it up." A classic recipe, she calls for four very ripe bananas and all the other ingredients you would expect like all-purpose flour, large eggs, brown sugar, baking soda, pure vanilla extract and salt. What's her one ingredient indulgence? An entire stick of softened butter. The extra butter adds loads more flavor and keeps the bread light and moist after baking.
The recipe also calls for a half cup of chopped pecans, which are optional. Joanna also notes that you can swap in chocolate chips for the pecans (although we ask, why not use both?).
To make the bread, Joanna mixes the butter, brown sugar, eggs, and vanilla in a stand mixer with the paddle attachment, then adds the ripe bananas. She mixes the dry ingredients together in a medium bowl, then adds those to the wet ingredients and mixes just until everything is combined. Add the pecans or any other mix ins, then pour the batter into the prepared pan. Sprinkle sugar over the top of the batter to give the finished bread a nice crunch. The bread bakes for 4-50 minutes; let the bread cool in the pan for just a few minutes and slice while the bread is still warm.
This quick bread recipe makes eight servings using one 8x8 inch pan. You'll want to spray the baking pan with nonstick baking spray or line it with parchment paper.
As a recipe tip for this banana bread, Joanna says to buy a few extra bananas when you are at the grocery store and set them aside to ripen. Once they start to develop black spots, you know they are almost ready to bake with. For a sweeter banana flavor, aim for bananas that are nearly all brown and even, if possible, almost black.
So, how does Joanna Gaines serve her banana bread recipe? With a glass of milk, naturally. Oh and one other added ingredient: "It's best served warm with a pat of butter on top." We could never argue with that.
To read the full recipe, head on over to Magnolia Market.
This article was originally published on January 24, 2018.
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