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Joanna Gaines’ official After-School Banana Bread is made in an 8 x 8-inch pan, not a loaf pan. It takes about 15 minutes of active prep and 45 to 50 minutes to bake. The recipe uses four to five very ripe bananas, and pecans are optional.
Joanna Gaines’ banana bread recipe at a glance
Magnolia credits this recipe to Joanna Gaines and her 2018 cookbook Magnolia Table: A Collection of Recipes for Gathering. It makes 8 servings and takes about 1 hour total, including 15 minutes of active time. See Magnolia’s official recipe.
| Recipe detail | Official version |
|---|---|
| Yield and timing | 8 servings; about 1 hour total, including 15 minutes active time (Magnolia recipe page, accessed 2026) |
| Pan | 8 x 8-inch pan |
| Oven | 350°F |
| Bake time | 45 to 50 minutes, until a tester inserted in the center comes out clean |
| Pecans | ½ cup chopped, optional |
Ingredients
- 8 tablespoons (1 stick) salted butter, melted and cooled
- 1 cup packed light brown sugar
- 2 large eggs, beaten
- 1½ teaspoons pure vanilla extract
- 4 to 5 very ripe bananas, mashed; leave them a little chunky if you like
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup chopped pecans, optional
- 1 to 2 tablespoons granulated sugar, for sprinkling as needed
- Softened butter, for serving
How to make Joanna Gaines’ banana bread
- Prepare the pan and oven. Heat the oven to 350°F. Spray an 8 x 8-inch pan with nonstick baking spray or line it with parchment.
- Mix the wet ingredients. Beat the melted, cooled butter with the brown sugar, beaten eggs, and vanilla until well blended. Mix in the mashed bananas.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the wet ingredients and mix just until combined. Fold in the pecans if using.
- Fill and top the pan. Spread the batter evenly in the prepared pan and sprinkle the top with granulated sugar.
- Bake and serve. Bake for 45 to 50 minutes, checking the center with a tester; it should come out clean. Cool the bread slightly on a rack and serve warm with softened butter.
What makes this version distinctive
The square pan gives the official recipe a different shape from the loaf-pan banana breads many readers may expect. Keep the pan size as written for this version; the stated bake time is for the 8 x 8-inch pan. Gaines’s recipe calls for four to five very ripe bananas and says they can remain a little chunky. The pecans are optional, while the sugar topping and warm serving with butter are included in the directions.
Magnolia’s September 5, 2025 episode recap describes the bread as a Gaines family weekly staple. It quotes Joanna saying, “Whenever we have at least four to five overly ripe bananas in the fruit basket, I know this quick bread is one my family will love!” Read Magnolia’s episode recap.
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Once the bread is completely cool, cover the pan with foil and keep it at room temperature for up to 2 days, following Magnolia’s storage directions.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Official recipe video
Magnolia Network’s Joanna Gaines’ Banana Bread Recipe video is listed on YouTube with a September 12, 2025 publication date. Viewing access may vary by region or change over time.
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