We love banana bread in our house and I am always up for trying a new recipe. So naturally, when I picked up Joanna Gaines’ cookbook, Magnolia Table, there is no way that I was going to not try her recipe for After School Banana Bread.

This recipe is delicious, moist and so easy to make. Most banana bread recipes use staple pantry and frig ingredients that I always have on hand and this recipe is no different. I do switch it up by adding chocolate chips and I also use a food processor to make sure that the mixture is smooth. I use the food processor since my boys prefer a non-chunky version of banana bread.

So, I would give this recipe a go and if you are a banana bread loving family like my family is, also try my chocolate chip banana muffins. I actually adore both recipes equally so would love to hear what you think.

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After School Banana Bread (An Adaptation of Joanna Gaines’ Recipe)

This is my adaptation of Joanna Gaines' After School Banana Bread. It is easy to make, delicious and uses ingredients that you most likely already have on hand.

Prep Time10 mins

Course: Snack

Servings: 24 pieces

Calories: 150kcal

Ingredients

• 8 T. butter, salted melted & cooled
• 1 c. light brown sugar
• 2 whole eggs
• 2 t. pure vanilla extract
• 5 bananas, very ripe
• 1 3/4 c. all-purpose flour
• 1 t. baking soda
• 1/2 t. salt
• 3/4 c. chocolate chips (my addition)

Instructions

• Preheat oven to 350 degrees. Spray a 11" x 7" (or 8" x 8" pan) with non-stick cooking spray OR line with parchment paper.
• In a food processor, add butter, brown sugar, eggs, vanilla extract and bananas. Pulse to combine until smooth.
• Add flour, baking soda and salt. Pulse just until combined.
• Add chocolate chips and pulse a few more times, just until combined.
• Pour batter into the prepared pan and bake for 35-45 minutes.
• Remove from oven and cool.