Joanna Gaines After-School Banana Bread

 Ingredients

• 8 Tablespoons (1 stick) salted butter, melted and cooled
• 1 cup packed light brown sugar
• 2 large eggs, beaten
• 1 1/2 teaspoons pure vanilla extract
• 4 very ripe bananas, mashed
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips and/or pecans

Preheat the oven to 350 degrees F. Spray an 8x8 inch pan with nonstick baking stray or line it with parchment paper. 

In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix until combined. 

In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the chocolate chips/ pecans (if using) and mix until combined. 

Pour the batter into the prepared pan and spread it evenly. 

Bake until a tester inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter. 

When completely cooled, cover the pan with foil and store at room temperature for up to 2 days. 

Enjoy!