Banana Bread

We are going bananas for @JoannaGaines Banana Bread. She’s done it again. Not only does she mesmerize us with her interior decorating talents, but she can bake like a rock-star too!


We thought we had our Banana Bread recipe down, but we couldn't resist to try this #magnoliatable version, and it knocked ours out of the park. We baked ours in a regular loaf tin and it came out beautifully. We also didn’t bother with a mixer, just a large bowl and a spatula, it all came together in 10 minutes. Pop it in the in the oven whilst you go pick up the kids, and your house will smell divine by the time you get back. It’s delicious warm, slathered with butter (always salted for us), or for dessert with ice cream. In fact…that’s a fabulous idea, heading to the kitchen now!


Ingredients:

  • 8 Tablespoons (115g) butter, melted and slightly cooled

  • 1 cup (220g) light brown sugar

  • 2 large eggs, beaten

  • 1-1/2 teaspoons vanilla extract or paste

  • 4 ripe bananas, mashed with a fork

  • 1-3/4 (220g) cups flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • Optional add-ins 1/2 cup pecans, walnuts, chocolate chips, white chocolate chips or a mixture of these!

  • 2 tablespoons raw sugar to sprinkle on top

Preheat the oven to 350F (180C). Prepare your tin by spraying it with non-stick spray or lining it with parchment paper. We used a loaf tin (4-1/4x10 inch or 10x25 cm) but an 8x8 inch (20x20cm) tin or ovenproof dish works too.


In a large bowl, beat the butter, brown sugar, eggs, vanilla extract until combined. Add the mashed bananas.


In a smaller bowl, combine the flour, baking soda and salt, fold them into the banana mixture. Add the nuts or chocolate if using - we’re purists here :).


Pour the mixture into your baking tin and spread it out so that it’s even. Sprinkle liberally with raw sugar for extra crunch, or regular sugar will do fine as well. Bake for about 45-50 minutes until a wooden skewer poked in the middle comes out with no crumbs attached. Allow the bread to cool for 10 minutes before you turn it out onto a cooling rack (this is the hardest part!). Slice and enjoy with heaps of butter, and we’ll see you back in the kitchen for seconds with ice cream!


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