We can’t avoid the obvious intro, y’all. Sing it with me. This bread is bananas. B-A-N-A-N-A-S!

But seriously, you guys. Banana bread is not a joking matter.

Oh, wait. It can be. Even better.

I love a homemade loaf of bread that allows you to cut “slices” that are 2 inches thick. Oh my gosh, stick that baby in the toaster oven & give it a pat of butter. Hallelujah.

Joanna Gaines boasts that it’s the perfect after school snack, & I’m not saying she’s wrong, but you know when banana bread saves my day? Breakfast. Why are toddler breakfasts hard for me? I fear I do it to myself, but it’s a hard meal for me. I try to menu plan at the beginning of each week, & while all the meals can stump me, breakfast is the one that surprises me because for me personally, the options are endless. When I go to a restaurant still serving breakfast, all of the sudden my decision making skills are out the window because everything looks so stinking delightful.

But my kids? Well once again, I fear I’ve created the issue. They just get bored. They are not so big on repetition when it comes to food unless you’re offering Chick Fil A or cheese sticks.

Enter banana bread. It’s fantastic for a few reasons:

  1. Not a lot of ingredients & most likely have them on hand already.
  2. Great way to use up ripe bananas, which we always have because my kids can’t decide if they like them or not.
  3. Makes your kitchen smell like a bakery. Or a monkey’s heaven. Either one.
  4. Excuse to top something with cream cheese.
  5. Pairs fantastically with hot tea or coffee.

So the recipe I use is from Joanna Gaines cookbook, Magnolia Table. But she has a similar recipe on her blog. I’m going with the cookbook version because that’s what I’ve used, & it’s newer so I’m assuming better!

Banana Bread


1 stick salted butter, melted & cooled

1 C brown sugar (I used 3/4 C, & it was plenty!)

2 eggs, whisked

4-5 very ripe bananas, mashed

1 3/4 C flour

1 t baking soda

1/2 t salt

1 t vanilla


  1. Cream butter, sugar, vanilla. Add eggs & banana.
  2. She says to mix flour, baking soda, & salt in a separate bowl & then add it to the wet ingredients, but I really didn’t want to wash a second bowl, so I just mixed it all in the first bowl & called it good.
  3. Optional: If you want to add chopped walnuts or pecans or chocolate chips, now is your shining moment. I don’t add nuts because those are still a choking hazard for Jude, & I don’t add chocolate chips because I think it’s plenty sweet without them. But you live your life, sister.
  4. Grease or lay parchment paper in your pan. I like parchment paper because it makes me feel very professional. Joanna used an 8×8 pan & baked hers for 45-50 minutes. I used a loaf pan & baked mine for 1 hour.
  5. Sing yourself praises for being an excellent steward of your old bananas & enjoy a slice with a cup of hot coffee.

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