Description
Moist and fluffy Joanna Gaines banana bread made with ripe bananas, brown sugar, and butter — a comforting family-friendly bake.
Ingredients
- 4 to 5 very ripe bananas, mashed
- 1 ¾ cups all-purpose flour
- 2 large eggs, beaten
- 8 tablespoons (1 stick) salted butter, melted and cooled
- 1 cup packed light brown sugar (or white sugar if preferred)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup chopped pecans (optional)
- 1 cup chocolate chips (optional)
- A sprinkle of cinnamon or blueberries (optional)
Instructions
- Preheat: Preheat oven to 350°F. Grease or line an 8×8 or 13×9-inch pan.
- Mash bananas: Mash ripe bananas in a bowl, leaving a few chunks for texture.
- Cream butter and sugar: Beat together butter and sugar until smooth.
- Add eggs and bananas: Stir in eggs and vanilla, then add mashed bananas.
- Mix dry ingredients: Whisk flour, baking soda, and salt in a separate bowl.
- Combine mixtures: Gently fold dry ingredients into wet mixture without overmixing.
- Fold in extras: Add pecans, chocolate chips, or other mix-ins if desired.
- Pour batter: Spread batter evenly in the prepared pan.
- Bake: Bake 30–40 minutes (13×9 pan) or 45–50 minutes (loaf pan) until a toothpick comes out clean.
- Cool and serve: Let cool slightly before slicing and serving with butter.
Notes
Optional mix-ins like pecans, chocolate chips, or blueberries add variety. Bread keeps 2–3 days at room temperature, a week refrigerated, or freeze for up to 3 months. Nutrition values are estimated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg