Joanna Gaines After School Banana Bread Recipe

This Joanna Gaines After School Banana Bread Recipe reimagines the classic loaf into a cozy, snackable square cake that is perfect for slicing warm right out of the pan. Distinguished by its use of rich brown sugar and a generous sprinkling of granulated sugar on top, this bake develops a signature crackly crust that hides a deeply moist, dense banana interior. It is the ultimate comfort food, designed to be ready just as the school bus pulls up.

Joanna Gaines After School Banana Bread Ingredients

• Nonstick Baking Spray: For greasing the pan.
• 1 cup Light Brown Sugar: Packed. The brown sugar adds a deep caramel flavor and moisture that white sugar alone cannot achieve.
• 1/2 cup (1 stick) Salted Butter: Melted and cooled slightly. Joanna specifically uses salted butter to balance the sweetness.
• 2 Large Eggs: Beaten. These provide structure and lift.
• 1 ½ teaspoons Vanilla Extract: Enhances the banana flavor.
• 4 to 5 Ripe Bananas: Mashed. You need about 1 ½ to 2 cups of mash. The browner the peel, the sweeter the bread.
• 1 ¾ cups All-Purpose Flour: The base of the bread.
• 1 teaspoon Baking Soda: The leavening agent that reacts with the acidity in the brown sugar and bananas.
• ½ teaspoon Kosher Salt: Enhances all the flavors.
• ½ cup Chopped Pecans: Optional. Adds a nice crunch and nutty flavor.
• 1 to 2 tablespoons Granulated Sugar: Sprinkled over the batter before baking to create a crunchy, sparkling crust.

How To Make Joanna Gaines After School Banana Bread

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Spray an 8×8-inch square baking pan with nonstick baking spray. (Note: Using a square pan is key to the “After School” style).
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, packed brown sugar, beaten eggs, and vanilla extract until well combined and smooth.
3. Add Bananas: Stir in the mashed bananas until fully incorporated into the sugar mixture.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
5. Make the Batter: Gradually add the dry ingredients to the wet ingredients. Use a wooden spoon or spatula to stir until just combined. Do not overmix. Fold in the chopped pecans if you are using them.
6. Fill the Pan: Pour the batter into the prepared 8×8-inch square pan and spread it into an even layer.
7. The Sugar Crust: Sprinkle the granulated sugar evenly over the top of the batter. This step is crucial for the texture.
8. Bake: Bake in the preheated oven for 45 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
9. Cool: Let the bread cool slightly in the pan on a wire rack. Slice into squares and serve warm.

Recipe Tips

• The Square Pan Difference: Baking this in a square pan instead of a loaf pan allows it to cook faster and more evenly. It results in a texture closer to a snack cake than a heavy bread, which is why kids love it.
• Banana Ripeness: For the best result, your bananas should be heavily spotted or even mostly black. If they aren’t ripe enough, you can bake the unpeeled bananas on a baking sheet at 300°F for 15 minutes until black.
• Don’t Overmix: As with all quick breads, stir the flour in only until it disappears. Overmixing develops gluten, turning your tender snack into a rubbery block.
• Butter Temperature: Make sure the melted butter isn’t piping hot when you add the eggs, or you might accidentally scramble them.

What To Serve With Banana Bread

• Salted Butter: A smear of cold salted butter on a warm slice is heavenly.
• Milk: An ice-cold glass of milk is the traditional “after school” pairing.
• Peanut Butter: Spread peanut butter on top for added protein.
• Coffee: The caramel notes in the brown sugar pair perfectly with black coffee.

How To Store Banana Bread

• Room Temperature: Cover the pan with foil or plastic wrap and store at room temperature for up to 3 days. It stays remarkably moist.
• Refrigerate: You can store it in the fridge for up to 5 days, though this may dry it out slightly.
• Freezing: Wrap individual squares in plastic wrap and then foil. Freeze for up to 3 months. Thaw on the counter or in the microwave.

After School Banana Bread Nutrition Facts

• Calories: ~280 kcal
• Fat: 10g
• Carbohydrates: 45g
• Protein: 4g
• Nutrition information is estimated per square based on 9 servings.

FAQs

Try More Recipes:

• oanna Gaines Banana Bread Recipe
• Joanna Gaines Oatmeal Cookies Recipe
• Joanna Gaines Banana Pudding Recipe