We tried something new today for our banana bread.
I love my Grandma Naomi’s recipe for banana bread partly because of the spices in it. Every time I make it though, it sinks in the middle. 😱
When I discovered the recipe from the Magnolia Table cookbook by Joanna Gaines was very similar to Grandma Naomi's recipe, I decided to do a bit of "riffing" as the Fixer Upper Queen would say and add the spices.
- 8 TBSP (or 1 stick) salted butter, melted and cooled
- 1 cup packed brown sugar
- 2 large eggs, beaten
- 1 1/2 tsp pure vanilla extract
- 4 very ripe bananas, mashed
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp. each nutmeg, allspice
- 1/2 cup chopped pecans
- 1-2 TBSP granulated sugar
- 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, spices, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the 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.