Joanna Gaines Banana Bread Recipe -

Joanna Gaines Banana Bread Recipe

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This Joanna Gaines banana bread recipe is moist, classic, and farmhouse-inspired. Made with ripe bananas, sour cream, and pantry staples, it’s a timeless quick bread perfect for breakfast, snacks, or sharing.

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Prep Time 10

Cook Time 1

Resting Time 10

Total Time 1 20

Servings: 10 people

Course: Dessert, quick bread, Snack

Cuisine: American, Southern

Calories: 245

Ingredients Equipment Method Nutrition Notes

Ingredients

3 ripe bananas mashed
1/2 cup butter melted
1 cup sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
Pinch of salt

Equipment

1 Large mixing bowl
1 Wooden spoon or spatula
1 Loaf pan (9x5 inch)
1 Oven
Measuring Cups & Spoons

Method

Preheat oven to 325°F (165°C). Grease a 9x5 inch loaf pan.
Mash bananas in a mixing bowl until smooth.
Add melted butter, sugar, eggs, sour cream, and vanilla. Stir until combined.
In another bowl, whisk flour, baking soda, and salt.
Fold dry ingredients into wet ingredients until just combined. Do not overmix.
Pour batter into greased loaf pan.
Bake for 60 minutes, or until a toothpick inserted in center comes out clean.
Allow to cool for 10 minutes before slicing and serving.

Nutrition

Serving: 80gCalories: 245kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 180mgPotassium: 220mgFiber: 2gSugar: 22gVitamin A: 250IUVitamin C: 4mgCalcium: 25mg

Notes

Best made with very ripe, spotted bananas for maximum sweetness.

Store at room temperature wrapped in foil or airtight container for up to 3 days.

Optional: add 1/2 cup walnuts or chocolate chips for extra flavor.

Freezer-friendly: wrap tightly and freeze for up to 2 months.

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