Joanna Gaines After School Banana Bread Recipe: Pure Comfort

This Joanna Gaines After School Banana Bread recipe transforms overripe bananas into a moist and delightful treat, perfect for any time of day.

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Prep Time 10

Cook Time 1

Cooling Time 10

Total Time 1 20

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

3 medium ripe bananas overripe for maximum sweetness
1/3 cup butter softened
2 large eggs room temperature
1 teaspoon vanilla extract pure vanilla preferred
1 teaspoon baking soda acts as leavening agent
1.5 cups all-purpose flour can substitute with whole wheat
1 pinch salt balances sweetness

Optional Add-Ins

0.5 cup chocolate chips for added flavor
0.5 cup nuts chopped walnuts or pecans for texture

Equipment

9x5-inch loaf pan
Mixing bowl
Electric mixer
Wire Rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
In a mixing bowl, cream softened butter with sugar until light and fluffy, about 3-4 minutes.
Add room temperature eggs one at a time, mixing well after each. Mash ripe bananas and blend with vanilla extract.
In another bowl, whisk flour, baking soda, and salt. Fold into the banana mixture until just combined.
Pour batter into the loaf pan and smooth the top for even baking.
Bake for 50-60 minutes until golden and a toothpick inserted comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve warm with butter or enjoy plain.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Perfect for breakfast, snacks, or dessert. Customize with your favorite add-ins!

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