Banana Bread

Thanks to my favorite supermom, Jessica for passing along this recipe from Joanna Gaines. Anyone else out there a fan of Joanna Gaines? What’s your favorite recipe of hers?

INGREDIENTS

Nonstick baking spray, for the pan
1 stick melted salted butter, cooled
1 cup light brown sugar
2 beaten eggs
1½ tsp vanilla extract
5-6 ripe bananas, mashed
1¾ cup all-purpose flour
1 tsp baking soda
½ tsp kosher salt
1 to 2 Tbsp raw sugar

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

Preheat the oven to 350°F. Spray an 8 x 8-inch pan with nonstick baking spray or line it with parchment paper.

In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together 1 stick melted, cooled butter, 1 cup brown sugar, 2 eggs, and 1 1/2 tsp vanilla until well blended. Add the mashed bananas and mix until combined.

In a medium bowl, whisk together the 1 3/4 cup flour, 1 tsp baking soda, and 1/2 tsp salt. Add the dry ingredients to the wet ingredients and beat just until combined.

Pour the batter into the prepared pan and spread it evenly. Sprinkle the 2 Tbsp granulated sugar over the top. I like to cover the whole surface completely with sugar; use as much as you’d like.

Bake until a tester inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter. If you're using a 9x5 pan, bake for 60 minutes.

When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.