This banana bread is simple, moist, deeply flavored, delicious…and made in one bowl! It’s a recipe I have memorized because we make it once a week. We eat one loaf for snack and the other for breakfast the next day.
Below is the brown sugar riff — a recent favorite — but there are loads of ways to vary the texture and flavor working with inspiration and what you have on hand. There’s a guide in the notes section to help with that.
Read MoreThis recipe is great in so many ways. It uses up very ripe bananas (a nice switch up from banana bread), requires few ingredients that are almost always on hand, and is delicious.
Read MoreThis bread is pretty dreamy. The chocolate flavor is pretty intense, amped up by the addition of some espresso powder. The toasted coconut adds a wonderful texture. And despite the ample amount of banana in the bread, the crumb remains pretty tender and not at all squidgy. It’s good for dessert, snack, or … yes … breakfast.
Read MoreThe coconut topping gets caramelized during baking and creates a sweet, buttery, chewy topping. The browned butter adds depth of flavor and the cake is moist and tender. It's like the dressed up sister of banana bread. Plus, it passes for dessert and is still totally acceptable for breakfast.
Read MoreThis is the recipe you turn to when you have brown mushy bananas that you need to use up. This is the recipe you turn to when you're craving a moist, delicious banana bread with great flavor. This is the recipe you turn to when you only want to have to wash ONE bowl. You've probably caught on to this by now, but in my opinion sometimes basic is best. No frills, no whistles, just flavor and texture.
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