I can’t believe it’s almost time to get the kids ready to head back to school. The very first day of class we are all so excited that we’re kind of running around in circles. I’m putting lunches together and making sure everyone is dressed and ready to go and my oldest kids are helping the younger ones pack their backpacks. This is where my favorite breakfast recipe comes in. Banana bread. My kids love homemade banana bread, and on a morning like this one, it’s priority to me that my kids get a good breakfast—no matter how much time we don’t have.
The best part about this recipe is that it can be made the night before, and then warmed up in the oven or microwave when it’s time to eat. This bread, with a big glass of milk, is always a hit in my house. It’s quick, it’s easy and, it’s best served warm with a pat of butter on top.
This recipe works best with really ripe bananas, so when I’m planning to make this recipe, I’ll buy a few extra bananas on my grocery store run the week before to give them time to go soft.
Banana Bread Recipe
Prep: 15 minutes
Cook: 45-50 minutes
Cool: 5 to 10 minutes
+ Nonstick baking spray, for the pan
+ 8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for serving
+ 1 cup packed light brown sugar
+ 2 large eggs, beaten
+ 1 ½ teaspoons pure vanilla extract
+ 4 to 5 very ripe bananas, mashed (I like to leave them a little chunky)
+ 1 ¾ cups all-purpose flour
+ 1 teaspoon baking soda
+ ½ teaspoon kosher salt
+ ½ cup chopped pecans (optional; see Tip)
+ 1 to 2 tablespoons granulated sugar as needed
- Preheat the oven to 350 degrees 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 the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix 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 pecans (if using) and mix until combined.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the 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.
- When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.
Makes 8 servings
TIP: I have a friend who replaces the pecans with a cup of chocolate chips. She has declared her variation heavenly, but I think my kids might find it to be another unwelcome riff on something they consider perfect just as it is.
Be sure to post a picture on Instagram and tag @joannagaines if you try this one out!