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Joanna Gaines After School Banana Bread – A Warm Hug in Loaf Form

This Joanna Gaines After School Banana Bread offers a delightful blend of moisture and flavor, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Bread
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 3 medium ripe bananas Use overripe for the best flavor
  • 1/2 cup butter Softened
  • 2 large eggs Provides structure and moisture
  • 1 teaspoon vanilla extract Opt for pure vanilla
  • 1 teaspoon baking soda Ensure freshness
  • 1 1/2 cups all-purpose flour Consider whole wheat for added fiber
  • 1/2 teaspoon salt Balances sweetness
  • 1/4 cup milk Optional for extra moisture
Optional Add-Ins
  • 1/2 cup chocolate chips For a rich, decadent twist
  • 1/2 cup nuts Chopped walnuts or pecans

Equipment

  • Loaf pan
  • mixing bowl
  • Electric mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, cream together 1/2 cup softened butter and 1 cup sugar until light and fluffy.
  3. Add 2 large eggs, 2 mashed bananas, 1 teaspoon vanilla extract, and 1/4 cup milk; mix well.
  4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined.
  6. Transfer the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, checking for doneness with a toothpick.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.