Home Ec

Happy Wednesday, Friends!  Do any of you remember Home Ec class?  Do they still have it where you live?  They don't offer it at the schools here, but I sure wish they did.  I remember how much fun Home Ec was when I was in school.  Since school has been out, we've been doing a lot of cooking at home, and I've been having the girls help me more and more.

I know I have mentioned this many times, but Alyx is a super super picky eater.  But one thing she absolutely loves is Banana bread.  And if you haven't tried the Magnolia Table After School Banana Bread, it's the best.  I always used to use my grandmothers recipe, which is still great, but this one, is really really good. 

Even at 13 and 6 years old there was still arguing as to "Who was going to measure what, and who was going to pour what into the bowl" Haha 

I let them make this completely on their own.
It was hard for me to not step and say "well this is how I usually do it", but it was good for them to learn and do it on their own.

This particular recipe is good because it has sugar sprinkled on the top of it.

Here is the recipe for it.

• 8 TBSP (or 1 stick) salted butter, melted and cooled (I used unsalted)
• 1 cup packed brown sugar
• 2 large eggs, beaten
• 1 1/2 tsp pure vanilla extract
• 4-5 very ripe bananas, mashed
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup chopped pecans or chocolate chips (I didn't use either)
• 1-2 TBSP granulated sugar

1. Preheat oven to 350 degrees. Spray an 8x8 baking pan with nonstick baking spray or line with parchment paper.
2. In a stand mixer, beat together the butter, brown sugar, eggs, and vanilla with the paddle attachment until well blended. (You can also do this with an electric mixer.) Add the bananas until combined.
3. 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 or pecans and mix until combined.
4. Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top.
5. Bake for 45-50 minutes or until a tester or toothpick comes out clean when inserted into the middle. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter.
6. When banana bread is completely cool, cover the pan with foil or if your dish comes with a lid and store at room temperature for up to two days...but it probably won't last that long.

ENJOY!!