Magnolia Banana Snack Cake

With just my husband and I at home sometimes, yes sometimes, the bananas don't get used up quite as quickly as they should. Ever on the quest for dead banana recipes, I recently tried this new one from Joanna Gaines Magnolia Table cookbook, which brings up yet another discussion question. Has the internet made recipe books obsolete? I have a vast collection and I find that I'm not using them as often as I used to. Anyway, back to the dead bananas....This recipe calls for the addition of nuts. I'm not a big fan of tree nuts, and I had a couple of kids who were allergic, so in my lexicon that meant I could just always skip them. Again, because there are just the 2 of us, and my husband really likes nuts, AND it makes me feel guilty when I always cook to my personal preferences, there have been a few changes in the way I approach this. I will put nuts in some of the baked goods. It just means I won't eat them. I will occasionally put fungus in the main dishes, as long as the pieces are big enough for me to pick out. This totally works for my husband because he eats the mushrooms I delicately place on the side of my plate, so it's a win-win. Nuts in the baked goods....fungus in other things....I wonder what's next?

Magnolia "After School" Banana Bread Snack Cake

• 1/2 cup (1 stick) butter, melted and cooled
• 1 cup packed brown sugar
• 2 eggs, beaten
• 2 teaspoons vanilla extract
• 4-5 very ripe bananas, mashed
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/4 cup granulated sugar

Preheat oven to 350°. Spray an 8 or 9-inch square baking pan with nonstick baking spray.

Beat together the butter, brown sugar, eggs, and vanilla until well blended. Mix in the bananas until combined.

In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the pecans. Pour the batter into the prepared pan. Sprinkle the sugar evenly over the top. Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center. Let the bread cool slightly in the pan on a rack. Cut into squares to serve. Makes 9-16 pieces, depending on how big you cut the pieces.

Comments

[Rachelle]

I was just looking at this recipe last night!! But I’d have to make it without the nuts of course...since they’re poisonous to basically everyone in my house...how did you like it??

[Elisa]

I love your philosophy of inclusion at great personal sacrifice! Lol Eric and I have a similar arrangement with delicately set aside fatty skin. He claims it’s the best part. I say it is kinda gross. My only sadness is seeing the glaze or seasoning go. I have methods for trying to make up for that ahead of time, but the point is my hubby is more than happy to dispose of my least favorite things!