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
Amy Webb says
This looks yummy! Your blog is lovely.
Chelsia Rief says
Thank you Amy! I hope you get a chance to try out the recipe.
breee says
Hey Amy, I've done this recipe 3 times now and cannot for the life of me get the middle to cook.
Like ever. it says 8x8 but i end up with a TON of batter. Could I be over whipping my eggs or something? Its been baking for an hour and 20 minutes and its still raw inside.
Chelsia Rief says
I have a few questions Bree, because I want to help trouble shoot this for you. I probably make this exact recipe at least once a month and have never run into any issues. Are you using the recipe off of this site or are you using the recipe from the Magnolia Magazine it was featured in awhile back. If it is the magazine, they printed the ingredients wrong and it makes the bread bake extremely unevenly. It is also possible that you're over-whipping the ingredients. Everything should be beat until just combined. It should not be a super liquid-y batter. The consistency is more thick and chunky due to the bananas. About the bananas, are you mashing them by hand, like with a fork or are you beating them with the blender. The bananas should be just mashed and I think the batter does very well with some chunks of banana. Even something as simple as altitude can mess with a bake. So if you live somewhere in high elevation, you may want to increase the temperature on the oven and bake it there for maybe 10 - 15 minutes and then drop it back to the actual temp. I hope these ideas help and I am so sorry you're having such an awful time with this recipe. It always feels like such a waste of ingredients when that happens.
Sara Wade says
I have increased my pan size to a 9x9 and it helped a lot with more even cooking!
Chelsia Rief says
I am so sorry that this has turned out to be such a baking ordeal for you. I'm glad a larger pan is working for you and I hope that you enjoy the recipe. I probably make it once a month, my kids love it that much.:)
Bree says
The recipe I’m using is from the Magnolia cookbook. I’m mixing the bananas a little more chunky because Joanna says she prefers it. I end up with so much batter that it almost fills the 8x8 pan. I keep reading about people using 9x13 pans but the book says 8x8 so I’m not sure.
Chelsia Rief says
One reader just commented that they use a 9x9 pan and that is giving her more even baking. If you have that pan size available to you, I would try that. I can't say for certain how a 9x13 would work, but you could always give it a try or even try it in a cake pan. :) Good luck and let me know how it turns out.
Heather says
The other day my mom added chopped, dried apricots to banana bread. I had my doubts but it was so good!
Chelsia Rief says
That's a fun idea! I like it!
MaryAnn says
This sounds so good and I have been excited to hear about the recipes in this book!
Chelsia Rief says
So far every recipe I've tried which has been the banana bread, chocolate chip cookies, and the fluffy pancakes recipe have been out of this world so good!
Auntiepatch says
I'm always up for a new banana bread recipe! Thanks!
Chelsia Rief says
I know, banana bread is so good!
Laurie King says
This *BANANA BREAD* Looks SO *YUMMY*!!!! I CAN'T *WAIT* TO TRY IT!!!! And, The Cookbook Looks ☆AWESOME☆, Too!!!!!! I Always ♡LOVE♡ Trying Out *NEW* Recipes!!!! So, I Would ABSOLUTELY ♡LOVE♡ To *WIN* This Cookbook!!!! The Recipes Sound Simply ☆WONDERFUL☆!!!! Thank You For The Opportunity!!:-)
Chelsia Rief says
Thanks Laurie! Good luck!
Laura Sharp says
Yum, banana bread, and it looks like yours turned out really well too!!!
Chelsia Rief says
Thanks! It sure was yummy!
Kayla says
I love the 8x8 pan idea! Can’t wait to try this recipe. Thanks for sharing!
Chelsia Rief says
Such a different idea right? I like it too. And doesn't get as crumbly as a loaf pan would sometimes have it.
Christina says
This inspired me to buy some bananas, now to wait for them to ripen.
Chelsia Rief says
What did you think? Did you like it?
Samantha says
I’m really looking forward to trying it. My daughter is allergic to eggs so we will be substituting them. Hopefully it taste the just as good!!! Love your blog and Instagram stories!!!
Chelsia Rief says
Oh no! allergic to eggs?! That sucks. I'll bet this will be just as good with an egg substitute though.
Tia says
I’ve never had banana bread before. I look forward to trying it!
Chelsia Rief says
Let me know what you think when you do! I'll bet you'll love this recipe.
Dani Myers says
We love banana bread. Can’t wait to try this recipes!!!
Chelsia Rief says
I always feel like it is something I should make more often. Now, I probably will because this recipe is so good!
Chris Bruno says
We agree best banana recipe I’ve made! Thanks for sharing.
Chelsia Rief says
Chris, I am so glad you guys enjoyed it as much as we did! Definitely one of those keeper recipes.
Jessica Turner says
Made the recipe this morning and it was a hit! With the girls, with Drew and my parents, and my friend and her kids who we went to visit this afternoon. Thanks for sharing; it's definitely a new favorite that I'll probably be making on a regular basis. I can't wait to get the cookbook, whether I win the copy or buy it myself.
Chelsia Rief says
I'm so glad that everyone enjoyed it Jess! It's one of our faves too! And yes, it's definitely one that should be part of your collection.
Ann says
I've been thinking for a while that I'd like to get a few really good cookbooks, and create a nice little collection. Currently, recipes printed from my computer account for most of my (VERY poorly organized) inventory. This book looks gorgeous! Thanks for sharing the recipe, too-- it looks great!
Chelsia Rief says
It's like you're reading my mind, because I was actually thinking about writing a post on my top five favorite cookbooks. So, now I'm going to get busy on that post! :) This really is a beautiful book and from the 3 recipes I've made from it so far, they are all fantastic! It feels very tried and true.
Teresa says
I was given the cookbook as a gift and have made 6 of the recipes inside the book and each have been a big hit! I absolutely LOVE this banana bread and added some pecans and chocolate chips to it. DELICIOUS!
I'm thinking about doubling the recipe for a 9x13" pan so I can take into a work potluck!!!