Joanna Gaines Banana Bread Gets the Whole Family's Seal of Approval For a Healthier Snack Time – No Wonder She Makes it Every Week

The New Year has officially begun, and you guessed it: I'm looking for healthy recipes to try. Naturally, however, they simply must taste good enough to make me come back for more – and after putting Joanna Gaines' banana bread to the test, I think it checks every box.

Officially named 'after-school banana bread', it seems like this particular recipe was developed to sneak a few extra nutrients into hungry kids' meal routines, but I've certainly been benefitting, too. I first spotted it during an episode of Joanna Gaines' new cooking show, and my interest was piqued: packed with no fewer than 5 bananas, it curbs my cravings for a sweet treat without inducing a huge sugar rush.

'Nothing says welcome home like after-school banana bread,' Joanna declares in a recipe video from Magnolia Table. 'This is a recipe that my kids love – they ask for it on a weekly basis.'

Coming together surprisingly quickly, Joanna's banana bread is such a no-fuss treat, you'll wonder why you've never tried it before. It even makes an indulgent weekend breakfast or quick dessert whenever you fancy something comforting (though Joanna's cinnamon rolls are usually my go-to in that department.)

You don't even need a loaf pan: Joanna uses a standard square baking pan (like this one from Target) alongside her trusty Kitchen Aid Go cordless hand mixer and a large mixing bowl (Magnolia's vintage-inspired bowl set is a favorite of mine). The hardest part about this recipe is simply waiting for it to finish baking – but it really is worth it in the end. Check out Joanna's full banana bread recipe below, plus all the bakeware you might need.

Joanna Gaines' After-School Banana Bread Recipe

Ingredients

• 8 tbsp (1 stick) salted butter, melted and cooled (plus optional softened butter for serving)
• 1 cup packed light brown sugar
• 2 large eggs, beaten
• 1½ tsp pure vanilla extract
• 4-5 very ripe bananas, mashed
• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt
• ½ cup chopped pecans (optional)
• 1-2 tbsp granulated sugar

Method

• Preheat your oven to 350°F. Line an 8x8-inch pan with parchment paper, or spray with non-stick baking spray.
• Using one of the best hand mixers (or the best stand mixer fitted with the paddle attachment), beat together the butter, brown sugar, eggs, and vanilla in a large bowl until well blended. Add the bananas and mix until combined.
• In a separate, medium bowl, whisk together the flour, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and beat until just combined. Mix in the pecans, if using.
• Pour the batter into your prepared pan and spread evenly. Sprinkle the granulated sugar over the top.
• Bake until a cake tester inserted in the center comes out clean (approx. 45-50 minutes). Let the bread cool slightly in the pan on a rack, then slice and serve warm with butter, if you like.
• When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.

Shop Everything You Need to Make Joanna Gaines' Banana Bread

Looking for more comforting recipes during the chilly season? I absolutely love Joanna Gaines' baked oatmeal – it's another simple dish that always delivers for a nutritional breakfast.