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Joanna Gaines' Irresistibly Moist After School Banana Bread

This moist banana bread effortlessly combines overripe bananas into a delicious treat, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Bread
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 3 large Ripe Bananas Use overripe bananas for maximum sweetness and moisture.
  • 1/2 cup Butter Softened.
  • 2 large Eggs Room temperature.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for better flavor.
  • 2 cups All-Purpose Flour Substituting half with whole wheat adds nutritional value.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal rise.
  • 1/2 teaspoon Salt A pinch balances sweetness.
Optional Add-ins
  • 1/2 cup Chocolate Chips For a rich twist.
  • 1/2 cup Nuts (Walnuts or Pecans) For extra crunch.

Equipment

  • Loaf pan
  • mixing bowl
  • Hand mixer
  • spatula
  • Wire Rack

Method
 

Baking Instructions
  1. Preheat oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add eggs one at a time, mixing well after each addition. Then incorporate mashed bananas and vanilla extract.
  4. In another bowl, whisk together flour, baking soda, and salt. Combine dry ingredients with the wet mixture gently.
  5. Pour batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

Use dark, spotted bananas for best flavor. Avoid overmixing to keep the bread light and fluffy.