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Magnolia Table After School Banana Bread Recipe

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This recipe for Magnolia Table After School Banana Bread, by , is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marj Moritz

Category:
Category:

Ingredients:  
Ingredients:  
Non-Stick Baking Spray, for the pan
8 T. (1 stick) salted butter, melted & cooled
1 C. packed light brown sugar
2 large eggs, beaten
1 t. pure vanilla extract
4-5 very ripe bananas, mashed
1 C. all-purpose flour
1 t. baking soda
t. kosher salt
C. chopped pecans (optional, see Tip)
1-2 T granulated sugar as needed

Directions:
Directions:
1. Preheat the oven to 350 F. Spray an 8 X 8 inch pan with non-stick baking spray or line it with parchment paper.
2. In a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, eggs and vanilla until well blended. Add the bananas and mix until combined.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Ass the dry ingredients to the wet ingredients and beat just until combined. Add the pecans (if using) and mix until combined.
4. Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top.
5. Bake until tester inserted in the center comes out clean, 45 - 50 minutes. Let the bread cool slightly in the pan on a rack.
6. Slice and serve warm with butter.
7. When completely cooled, vover the pan with foil and store at room temperature for up to two days.

TIP: You can replace the pecans with 1 C. chocolate chips.

Personal Notes:
Personal Notes:
If your family loves banana bread, you MUST try this recipe. My guess is that you will never go back to your boring standard loaf recipe. This treat is flavorful, moist and will never last long. I almost always double the recipe, depending on how many ripe bananas that I have on hand.
Yum-EE!

 

 

 

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