Where are my Joanna Gaines fans at? I’ve been a die-hard Joanna Gaines fan, since HGTV’s hit television show, Fixer Upper started in 2013. My husband and I were hooked on the show so much so, we even flew down to Waco, Texas to spend a weekend at Magnolia for the fall Silobration in October 2017.
So when, Joanna Gaines launched her first cookbook, Magnolia Table, you know I had to have it. I didn’t just love this cookbook because it was written by the decorating queen herself, I loved it because it was simple, the recipes were easy to follow, and I (and my husband) loved everything that I made. Not to mention, most of the pages include descriptions about why the recipe is meaningful to her, which is one of my very favorite things about the cookbook.
Then, Joanna Gaines launched her second cookbook, Magnolia Table, Volume 2. Filled with more delicious, mouthwatering recipes that I couldn’t wait to try. This cookbook was very similar to Volume 1, and proved to be just as delicious.
So which one to buy if they are both just THAT good!? I would definitely start with Volume 1. Magnolia Table Volume 1, has a knockout Banana bread recipe, famously known as, After School Banana Bread. A few of my other favorite recipes are Joanna’s Chocolate Chip Cookies, Aunt Opal’s Banana Pudding, Joanna’s Biscuits, and Chocolate Cola Cake. Aside from all of my favorites, keep in mind, that these cookbooks are filled with delicious appetizer recipes, lunch and dinner recipes, and drool-worthy dessert recipes.
Want to try one of those aforementioned recipes above? Start with the After School Banana Bread recipe below, and you’re sure to add this book to your Amazon cart, after one taste test. Happy Baking!
After School Banana Bread:
Ingredients:
Non Stick Baking Spray
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 to 5 very ripe bananas (mashed)
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped pecans (optional; see tip)
1 to 2 tablespoons granulated sugar as needed
- Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8 inch pan with nonstick baking spray 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, the 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 pecans (if using) and mix until combined.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top. I like slightly bin 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.
Makes 8 Servings
*TIP: Feel free to replace the pecans with a cup of chocolate chips
With both cookbooks, having 5 star Amazon reviews, (click here for link) I would recommend them to anyone and everyone. These cookbooks would be a wonderful addition to your kitchen, especially in the approaching fall season.
