Joanna Gaines Banana Bread Recipe

This beloved Joanna Gaines Banana Bread Recipe relies on a generous amount of mashed overripe bananas, rich creamed butter, and deep molasses-heavy brown sugar. The result is an incredibly moist, dense loaf with a caramelized, sticky crust that fills the kitchen with the sweet, comforting aroma of home baking. It is the quintessential wholesome treat for a slow weekend morning, offering a simple yet satisfying slice that feels like a warm hug for the whole family.

Joanna Gaines Banana Bread Ingredients

• 2 1/3 cups mashed overripe bananas: This is a higher quantity than most recipes, ensuring the bread is exceptionally moist and flavorful. Use bananas that are heavily spotted or black.
• 3/4 cup brown sugar: Unlike white sugar, brown sugar adds moisture and a rich toffee-like depth to the crumb.
• 1/2 cup butter: Softened, for creaming with the sugar to create aeration.
• 2 cups all-purpose flour: The sturdy base that holds up the heavy fruit.
• 2 large eggs: Beaten, to bind the loaf together.
• 1 teaspoon baking soda: The leavening agent that reacts with the acidity of the brown sugar and bananas to help the dense batter rise.
• 1/4 teaspoon salt: Balances the sweetness.

How To Make Joanna Gaines Banana Bread

1. Prep the Oven and Pan: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan with butter or cooking spray to ensure the bread releases easily after baking.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together to ensure the leavening agent is evenly distributed.
3. Cream the Butter and Sugar: In a separate large bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is smooth, pale, and fluffy. This step creates air pockets for a lighter texture.
4. Add Wet Ingredients: Stir the beaten eggs and the mashed bananas into the creamed butter-sugar mixture. Mix until everything is well blended and looks like a thick, lumpy batter.
5. Combine: Pour the wet banana mixture into the bowl with the dry flour mixture. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; stop as soon as the white streaks of flour disappear.
6. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for about 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs, no wet batter.
7. Cool: Let the bread cool in the pan for 10 minutes to set its structure. Then, turn it out onto a wire rack to cool completely before slicing.

Recipe Tips

• The Ripeness Rule: The blacker the banana peel, the sweeter the bread. If your bananas aren’t ripe enough, the bread will lack flavor and moisture.
• Don’t Overmix: Overmixing the flour develops gluten, which turns a tender quick bread into a tough, rubbery brick. Stir gently by hand for the final step.
• Check at 50 Minutes: Ovens vary. Check the bread around the 50-minute mark. If the top is browning too fast but the center is still raw, tent a piece of aluminum foil loosely over the top for the remaining bake time.
• Mash Well: For a consistent texture, mash the bananas thoroughly with a fork or potato masher before measuring. You want a chunky puree, not large solid pieces.

What To Serve With Banana Bread

• Salted Butter: A thick smear of good quality salted butter contrasts beautifully with the sweet bread.
• Coffee: The robust bitterness of black coffee highlights the molasses notes.
• Walnuts: Serve with toasted nuts on the side if you didn’t bake them into the loaf.
• Cream Cheese: For a dessert-like experience, spread with sweetened cream cheese.

How To Store Joanna Gaines Banana Bread

• Room Temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It keeps well on the counter for 3 to 4 days and actually becomes moister on day two.
• Refrigerate: You can refrigerate it for up to a week, though this may dry out the crumb slightly.
• Freeze: Wrap the loaf (or individual slices) in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature.

Joanna Gaines Banana Bread Nutrition Facts

• Calories: 260 kcal
• Fat: 9g
• Carbohydrates: 42g
• Sugar: 20g
• Protein: 4g
• Fiber: 2g

Nutrition information is estimated per slice.

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