Hello Friends!
How are you doing? I have been struggling to back to my normal life after our almost 2 weeks of Spring Break. It was a wonderful break, but wow–getting back into the swing of things was not easy this last week or so…especially getting up at 5am to teach early morning seminary ( a scripture study for the high school aged kids from my church). A calling I LOVE but definitely challenges me:) I think I am finally back on track with my schedule/routine and can get back to posting some fun recipes, starting with this wonderful Banana Bread Snacking Cake! Oh la la–I am telling you, it is CRAZY good!! Just look at that yummy crackly crust…
This recipe comes from Joanna Gaines’ cookbook ‘Magnolia Table ‘. I was gifted this beautiful cookbook from my darling friend Kristen and have loved trying many of the recipes. We always have lots of bananas around (mostly for our daily green smoothies) but also for making a batch of our favorite banana breads or muffins. When I saw this recipe, I knew that my family would LOVE it and I was absolutely right! This recipe is a keeper!!
You can get a copy of Magnolia Table Cookbook here. The recipes are very family friendly and delicious. She calls this recipe “After School Banana Bread” in the book and so that is what I did. I had it ready for my boys when they got home from school (and these muffins for my gluten free son). They LOVED coming home to find fresh out of the oven treats and enjoyed the leftovers for breakfast the day after. This banana bread is super moist, flavorful and unique baked in a square cake pan, but our favorite part is the sweet crust that forms on top! Mmmmm. You could also add chocolate chips or toasted pecans if you want. Hope you enjoy this recipe as much as we do!
Magnolia Table Banana Bread Snacking Cake
Ingredients
- 8 TBSP (or 1 stick) salted butter, melted and cooled (I used unsalted)
- 1 cup packed brown sugar
- 2 large eggs, beaten
- 1 1/2 tsp pure vanilla extract
- 4–5 very ripe bananas, mashed
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chopped pecans or chocolate chips (optional)
- 1–2 TBSP granulated sugar
Instructions
- Preheat oven to 350 degrees. Spray an 8×8 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, if desired.
- When banana bread is completely cool, cover the pan and store at room temperature for up to two days…or freeze for longer storage.
Sorry, bake.
How long to pack if doing individual-sized loaves?
Amazing recipe. I don’t even bother with banana bread anymore. Mix – ins are endless but I like it all natural or with just a 1/2 c. Butterscotch chips thrown in. It really brings out that carmalized flavor. Thank you for making me a Better Baker.
HI Micki,
I hope they enjoyed them as we do!! xo
It’s baking now! The test will be my roommates opinion!! The batter was wonderful!!!
Hi Rachel–try baking 17-20 minutes for muffins!
Any suggestions for baking time if I make j to muffins? Looking for an easy before school breakfast!
oh that makes me so happy!! And your addition of cinnamon and pecans sounds wonderful! I will try that next time! Happy cooking! xoxoxo
This recipe was my first time making something from scratch, and I can’t believe how good it turned out! I did add 1 TBSP of cinnamon to the dry mix and sprinkled chopped pecans on top. The cinnamon added lots of flavor. I also used 12 very ripe Lady Finger bananas because it was the kind I had. Everybody that tried it approved and were left wanting more!
One of my current goals is to learn how to cook, so I’m loving your blog for inspiration! Thanks for all the great recipes; will definitely be trying out more!
I used leftover cinnamon sugar from making snicker doodles the week before.
Jenny,
I am so happy it was a hit for you!! My family LOVES it too! I may need the recipe for your slow cooker chicken caesar sandwiches!! (melandboys@gmail.com) they sound delish!!! Thanks for the message! xoxoxo
Well, this was delicious. It was so easy, and I even doubled it and baked it in a 9 × 13 pan. It was perfect in 45 minutes. I served it with our slow cooker chicken caesar sandwiches for dinner. I felt like a rock star, and my husband, 7 kids, and 2 neighbor kids gobbled it up. Thank you!!!
ohhh that rice sounds perfect with our favorite enchiladas!! And yes the crust is the best part! YUMMMM!! Thanks for the comment!xo
This recipe is great! For years I have baked the same banana bread recipe from an old Taste of Home magazine. I decided to try this recipe after buying the Magnolia Table cookbook and it’s my new favorite! The crust on top is so addicting! Her Mexican rice is a great recipe as well. I’m making it tonight alongside the honey-lime chicken enchiladas from your site 🙂