We had a hard time picking a first recipe to try out of the new Magnolia Table cookbook, but this recipe for banana bread ended up being a great choice! It's simple and easy, but a little creativity takes this classic to new heights!
If you've seen our DIY Library built-in post, then you know that one of the things that I was most excited about was finally having a really nice designated space for all of my cookbooks. I have a lot of cookbooks, including several of some of my favorite cookbook authors.
(Hmm...there's a blog post idea!)
It's also not a surprise that Josh and I (well, and our kids, too) are big fans of Chip and Joanna Gaines. Last April we went to Texas to visit the Silos, I'm a subscriber to the Magnolia Journal, we own both of their books, a larger number of Magnolia t-shirts than I'd like to admit, and every season of Fixer Upper. So, yeah, groupies a bit, I guess...
When I discovered that Joanna was working on a cookbook, I was ecstatic and got in line with everyone else to preorder it. When it finally showed up in April, it was an even prettier cookbook than I thought it would be, which really should not have come as a surprise to me. The paper has a similar feel to the paper used in the Magnolia Journal (high quality) and the cover/binding of the book just feels classy.
This is probably the prettiest and nicest cookbook I own, but there is something about it that also feels comfortable and well loved about it. To me, it doesn't feel like the kind of book that would be insulted by handwritten notes written in the margin of the pages, but rather enhanced by them, inviting the home cook to embrace the recipes and share his or her thoughts.
That's my kind of cookbook! It's also something my grandma did and something I saw my mom do as I grew up, and now I leave notes all over different recipes in my cookbooks.
If you read our Weekly Menu post, then you know we've had a long three or four weeks with a number of unexpected health issues. I'd been debating for weeks now over what recipe to choose to cook from first in this cookbook, but they all looked so amazing, I was having a difficult time choosing "the one." As I was sitting on the couch with Grace one afternoon last week, she commented on how she couldn't eat apples yet due to her braces, as they still felt a bit sore. I casually suggested a banana, a fruit she doesn't particularly care for and she said, "I would rather eat an under ripe banana than any of the bananas sitting over there on the counter. They're too ripe for me!" (She really isn't picky at all, I swear!)
Half talking to myself, I suggested that banana bread would be the best option to use them up because we already had so many bananas in the freezer for our smoothies. And then I remembered seeing a recipe for banana bread in the Magnolia Table cookbook and I knew that's what I was going to make for our little cookbook review!
You guys, I'm so glad I did, because it is hands down the best banana bread I've eaten in my entire life and that's a huge compliment because up until now my stepmother's had always been my favorite.
This banana bread could not be simpler, but I love the twist Joanna took by baking the bread in an 8x8 baking dish instead of a loaf pan - which actually makes the bread feel more like a cake.
The original recipe called for chopped pecans mixed through the batter. But as luck would have it, I was actually out of pecans! A note on the recipe page stated that one of Jo's friends uses chocolate chips - which I definitely did have on hand! And surprisingly enough, they did not make the bread too sweet, which is often a problem I run into when adding chocolate chips to different recipes.
OH. MY.GOSH. This banana bread is crazy good. We ended up eating it for breakfast one Saturday morning and it was inhaled by all. We all just cut a square, microwaved it for a few seconds, and added a bit of butter...serious perfection. I think my favorite part of the whole cake is the crunchy top crust of the bread due to a little sugar sprinkled on top.
A couple more notes about the cookbook - there is a picture for almost every recipe - which I love. All of the recipes I would say range from easy - medium with normal everyday ingredients that you can find seasonally throughout the year.
Some of the recipes I'm interested in trying out are:
- Gaines Brothers' Burgers
- Mom's Bulgogi
- JoJo's Biscuits
- Strawberry Shortcake
You can go ahead and order the cookbook here or enter to win one in our giveaway!
Magnolia Table: A Collection of Recipes for Gathering
Magnolia Table After School Banana Bread
We had a hard time picking a first recipe to try out of the new Magnolia Table cookbook, but this recipe for banana bread ended up being a great choice! It's simple and easy, but a little creativity takes this classic to new heights!
Ingredients
- 8 tablespoon (or 1 stick) salted butter, melted and cooled (I used unsalted)
- 1 cup packed brown sugar
- 2 large eggs, beaten
- 1 ½ teaspoon pure vanilla extract
- 4-5 very ripe bananas, mashed
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup chopped pecans or chocolate chips
- 1-2 tablespoon granulated sugar
Instructions
- Preheat oven to 350 degrees. Spray an 8x8 baking pan with nonstick baking spray or line with parchment paper.
- In a stand mixer, beat together the butter, brown sugar, eggs, and vanilla with the paddle attachment until well blended. (You can also do this with an electric mixer.) Add the bananas until combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the chocolate chips or pecans and mix until combined.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top.
- Bake for 45-50 minutes or until a tester or toothpick comes out clean when inserted into the middle. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter.
- When banana bread is completely cool, cover the pan with foil or if your dish comes with a lid and store at room temperature for up to two days...but it probably won't last that long.
Notes
This is definitely perfect for an after school treat, evening dessert, or morning breakfast.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 355Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 340mgCarbohydrates: 65gFiber: 4gSugar: 38gProtein: 6g
Michelle says
My 3 kids love so many of the recipes in this cookbook (including this one) so I bought extra copies to give them when they move out of the house. We fix them so often I thought it would be a fun way for them to take a little bit of home with them (and they are only middle and high school age :)).
Chelsia Rief says
How old are your kids? That is such a great idea! I've started setting aside recipes for my oldest that she likes and I plan to put them in a recipe box.
Michelle says
They are 11, 12 and 16. The youngest has a passion for cooking and baking so she is always trying new recipes. We love being the taste testers and haven't been disappointed with anything she has made from this book.
Lisa says
Yum!!!! Can’t wait to try this!
I think your recipe has a typo in it though. The magnolia recipe calls for 3&1/4 cup flour, yours says 1&3/4 cups. I kind of thought yours was low and pulled my Magnolia recipe book to confirm.
Chelsia Rief says
Hi Lisa, I'm actually made the banana bread today, turned out perfectly with the recipe measurements listed - the recipe card is correct it is 1 3/4 cup of flour. The recipe doesn't require a lot of flour because it is baking in an 8x8 baking dish. If it required more flour, I'm afraid you would have a very very thick dense batter. If you own the book, I would recheck the recipe one more time - I would hate for your bread not to turn out perfectly. :) It is so good though, one of our favorites from the cookbook!
Sara says
I just made this bread from the recipe that is in the Magnolia Spring Journal - it does state 3 1/4 cups flour. I had a really hard time getting the middle to cook and thought it seemed like a lot of flour, so perhaps there are typos out there? Bummer - such a waste! The outer pieces are ok at least; although, very tall!
Chelsia Rief says
Hi Sara, I just looked at the spring issue of the Magnolia Journal and I believe that it is a typo. When I follow the recipe exactly from the cookbook which is 1 3/4 cup flour, it comes out perfectly and I have no trouble getting the middle to cook through. It has come out perfect every time. You could always send an email to Magnolia Journal pointing that out and I'm sure they would issue a note of it in the next issue, because it is a big deal. I'm sure a lot of people are having the same troubles and are frustrated. Trying re-baking the bread with the measurements I list and let me know how it turns out. Good Luck!
Sara says
1 3/4 seems to be a much more appropriate amount! I should have trusted my gut and done the research before I baked it! My kids still ate the outer pieces. I will have to try again when my bananas are brown. Thanks for the follow up.
AM says
Do you have any tips for how to keep the top crispy? Mine is only crispy the day-of with the sugar on top. However, the next day it never stays crispy. Thanks!
Chelsia Rief says
That is a good question. The banana bread usually doesn't last till the next day in our house, so it always stays rather crispy. Because the banana bread is so...moist, for lack of a better word, the sugar absorbs into the top of the bread. Perhaps you could sprinkle more sugar on top and give it a brief broil in the toaster oven or maybe even your oven. I would watch it like a hawk so it doesn't burn or dry out. But that is an option you could try. Other than that...I'm not sure. I hope this was a bit helpful!
Rakisha Cooper says
One of my favorite banana bread recipes right now! Made twice and both times a big hit with the family.
Chelsia Rief says
I'm so glad to hear that! :) It's a favorite in our house too! ;)
Carrie says
Hi I have made this before! It’s sooo good! I only have a loaf pan this time so how long do you think I should bake it for?
Chelsia Rief says
Hi Carrie, I'm so happy to hear that you've enjoyed it so much! I would suggest keeping the same baking time, but start checking it at the 45 min mark and poking it with a toothpick to see if it's done. I can't imagine that it would take longer than the specified allotted time, but you never know. Since I've never made this with a loaf pan myself, perhaps you wouldn't mind commenting again and letting me know (and anyone else who only has a loaf pan themselves) how it turned out and if there any adjustments made. Can't wait to hear how it turned out! :)
Barbie Baugh says
This recipe is one of my favorites, I make it in mini loaf pans and give them as gifts, I add both nuts and chelate chips ❤️
Paula says
I tried this recipe based on the reviews, but we don’t like it nearly as well as Martha Stewart’s banana bread! That’s the one we’ve always made and everyone that tasted It agreed. Do try it!
Chelsia Rief says
Thanks for trying the recipe out. It's definitely a different version that a typical banana bread. I love that these are so portable - little snack cakes. But, hard to go wrong with Martha, too! :)
Loretta Spradlin says
I completely agree with you about this being the best banana bread ever… I have never been able to successfully crank out loaves of banana bread that were edible… so now in the last 6 days I’ve made the recipe 4 times including:
Using gluten-free flour, 2 frozen bananas and dark chocolate chips!!!!
No issues with any of my changes- so excited.
Chelsia Rief says
Hi Loretta, I am so glad you enjoyed this banana bread as much as we do. I'm especially thrilled to hear that the changes you made were so successful! That's great for other readers who may also want to switch up the ingredients.
Erin says
I made this gluten free, dairy free, refined sugar free by substituting Bob’s Red milk 1:1 flour for all purpose flour, coconut sugar for brown sugar and coconut oil for butter. It was still delicious! I also added blueberries.
Chelsia Rief says
What a great idea! Thanks for sharing your modifications for other readers! :)
Patricia walker says
Can i make this in a loaf pan i stead of 8x8 pan
Chelsia Rief says
I have not tried it, but I don't see why not. You might have to adjust how long it bakes for, but definitely go for it!
LB says
Has anyone tried this as muffins? How did they turn out, and how long did you bake them for? My son like to eat them on the run, so it is easier as muffins sometimes. Thanks!
Chelsia Rief says
Muffins could be super delightful! You could definitely try it and keep an eye on the cooking time. They may take longer or shorter.
Melissa Grimaldi says
Excellent recipe. Do not over mix the batter like other bakers. I use a 9 x 9 comes out beautifully in about 45 to 50 minutes fully cooked in the center. Has anyone tried this in a loaf pan? I need to transport this and thought it might be easier to take with me.
Chelsia Rief says
I've never tried it in a loaf pan. I suspect you might want to be mindful of how long you bake it for. Because a loaf pan is deeper, I think it would take longer to bake, but I bet it would be amazing like that!