Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Her version may very well rival your fave.
brianna griepentrog/taste of home
Banana bread is just about the best thing since, well, sliced bread. I’ve come to find that the moist, tender and delightfully sweet treat is enjoyed by nearly all—even those who’d never be caught eating the contentious curved yellow fruit on its own—and rightfully so. What’s not to love?
Although Best Ever Banana Bread is my go-to recipe (along with these other scrumptious quick breads), I was curious to try an ever-popular banana bread recipe from one of the current greats, Joanna Gaines. The mogul behind Magnolia and HGTV’s Fixer Upper published the recipe in her cookbook, Magnolia Table: A Collection of Recipes for Gathering, and stated on her blog that it’s among her favorite breakfast dishes, especially when topped with a pat of melty butter.
If nothing else, this recipe is simple. From the required ingredients to the actual method, it’s practically made for beginners.
All you need is the most basic baking staples, plus bananas—extra ripe, of course. (Here’s how to quickly ripen a bunch of ’em if needed.) One of the photos on Gaines’ blog features pecans, but the recipe doesn’t explicitly call for them. So, add your favorite mix-ins at your leisure.
The Preparation
As I expected, I already had everything I needed for this recipe on hand with the exception of ripe bananas (I like mine on the greener side for snacking!). Easy enough. I simply went to the supermarket and bought a bundle of marked-down brown bananas. And before I ran this errand, I made sure to set out the stick of butter to soften.
Once I got to baking, I ran into no issues. Following Gaines’ instructions, I first creamed the sugar, butter and vanilla extract with my trusty electric hand mixer. Then, I added the eggs and mashed bananas, which I squashed with a fork in a deep measuring cup beforehand.
Next, Gaines says to mix in the remaining ingredients: flour, baking soda and salt. Here, I took it upon myself to whisk together these dry ingredients in a separate bowl to ensure they were fully incorporated before I added them to the mixture of wet ingredients.
In regards to consistency and texture, the batter was a little stiffer than that of other breads I’ve made, but it was nothing too out of the ordinary. And, because I’ve made this mistake so many times, before adding the batter, be sure to very thoroughly grease your 13×9 pan! Yes, you read that right. This recipe calls for a 13×9 rather than a loaf pan or even a square baking dish. I found this to be a bit odd, but, hey, I guess shape doesn’t affect taste. (Find out if your 13×9 is truly a 13×9.)
Once you’ve poured the batter into the pan, bake it at 325˚ for 30-40 minutes. Because of the baking vessel, this bread requires less time in the oven than most other quick breads—a bonus, if you ask me. My batch of bread was done after about 33 minutes, but I left it in a couple minutes longer so it would evenly brown on all sides.
Final Product
This banana bread was tasty, but it didn’t totally wow me; mostly because it was so basic, which, of course, one could argue is a positive!
Plus, I had a hard time getting past the fact that it was made in a 13×9. It seemed more like banana bars or a banana cake rather than a quick bread. And the other experts at Taste of Home agreed. (We seriously considered slathering our squares with some cream cheese frosting.) Without the “slice” look, it lacks that quintessential quick-loaf feel.
Aside from those critiques, the flavor and texture were spot on. You could definitely taste the bananas. Just remember: The riper, the better! (Here are more ways to use up a bunch of brown bananas.) And because I’m used to super dense quick breads, I enjoyed the light and airy quality of this one. Be careful, though—you might end up eating a third of the pan in one sitting!
In my opinion, you should look to this very solid recipe when you’re in a pinch, with little time (or desire, for that matter) to go to the grocery store; when you’re expecting picky eaters; or when you need to serve a crowd.
This quick bread is a family favorite, so I always try to have ripe bananas on hand for this recipe. I'm sure your family will love this tasty, nutty bread as much as mine does. —Susan Jones, La Grange Park, Illinois
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin
This extra-special banana bread makes a wonderful gift for friends and neighbors. The recipe makes two loaves, so I can serve one and keep the other one in the freezer to use as a last-minute gift. —Beverly Sprague, Catonsville, Maryland
I like this recipe because the orange juice gives the nut bread such a bright flavor and also makes it moist. —Barbara Roethlisberger, Shepherd, Michigan
I received this chocolate chip banana recipe from my co-worker and dear friend, Judy, years ago. When she gave it to me she said, “You will never need another banana bread recipe.” She was almost right. I added more chocolate chips for the chocolate lovers in my family. — Debra Keiser, St. Cloud, Minnesota
I came across this recipe in a local newspaper about 10 years ago, and I still make the bread on a regular basis. The recipe conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia
“I served this quick bread to a group of ladies I had over for lunch,“ writes Carole Lanthier from Courtice, Ontario, “and every one of them asked for the recipe! It was a big hit.“ Moist, tasty and studded with cherries and walnuts, this pretty loaf is easily doubled.
TIP: This bread freezes well and also makes a lovely holiday or hostess gift.
I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It's one of the best ways to make banana bread. —Brittany Carrington, Tehachapi, California
I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. —Donna Hall, Wolfforth, Texas
My children love to bake (and eat) all kinds of banana bread. They make this all by themselves, with just a little help from me to put it in the oven. —Kristin Metcalf, Charlton, Massachusetts
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. —Mary Watkins, Chaska, Minnesota
Blueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter. —Sandy Flick, Toledo, Ohio
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
This moist, tender bread has all the flavors of New Orleans’ famous dessert. And the rum-flavored glaze on top’s amazing! —Christen Chalmers, Houston, Texas
I developed this recipe in an effort to add pizzazz to my plain banana bread. I was pleased with the results, and so were my family and friends! —Janis Allnatt, Rochester, New York
I watch several youngsters each day while their parents are at work. They come running when I announce it's time to cook. This easy banana bread is one of their favorite treats to help bake and eat. —Sharon Ward, King Ferry, New York
We slice this banana bread so thick it is almost embarrassing—but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. —Lee Ann Miller, Millersburg, Ohio
Give your celebration a tropical flair with this exotic variation of banana bread. It’s quick to prepare, giving you plenty of time to focus on other holiday details. —Katherine Nelson, Centerville, Utah
This time of year, one of my favorite snacks is warm banana bread with a glass of nog. I decided to combine the two, and was so happy with the resulting eggnog bread. —Kristin Stone, Litte Elm, Texas
As a toddler, my son loved bananas, so we always had them in the house. We didn't always eat them all before they were too ripe, so we experimented beyond basic banana bread. That’s how we came up with Elvis bread! —Liz Somppi, Greenfield, Wisconsin
Rich but relatively fuss-free, this is no ordinary banana loaf! I fill my quick bread with macadamia nuts, raisins and coconut to create a memorable treat. —Regina Albright, Southaven, Mississippi
Even if you're not following a gluten-free diet, you'll enjoy this delightful bread from our Test Kitchen. The chocolate chips and chopped walnuts are a nice complement to the mild banana flavor. —Taste of Home Test Kitchen
Banana bread rises to a whole new level when you add maple syrup, sour cream and pecans—and a cinnamon-spiced streusel. It’s a comforting, home-style treat for breakfast or any time of day.—David Dahlman, Chatsworth, California
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.