5 Comments

Can't wait to try the Banana bread recipe. I have found that freezing the ripe bananas in a ziplock has worked perfectly. Then when I want to bake something, I pull them out of the freezer ahead of time and put them in the refrigerator. When I'm ready to use them, I cut the ends off and the banana slides right out into the bowl. I've never noticed a alteration that using a frozen banana causes in a recipe.

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If you ever try this one, please write about it!!!

https://cooking.nytimes.com/recipes/1023832-miso-pecan-banana-bread

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I don't usually go for banana-based anything, but Nigella Lawson's Italian breakfast banana bread (from Nigellissima) combines banana and espresso powder to somehow come out like chocolate?! I cannot recommend it highly enough.

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I love your posts. The BEST banana bread I’ve ever made which is now my go to us a recipe by Baked By An Introvert. She puts the bananas still in their skins on a sheet pan and roasts them for 15 minutes . The aroma is wonderful. Then cool, peel, and carry on with the recipe.

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The recipe doesn't actually call for bananas (though ... it could!) but I make a banana butterscotch brownie that will blow your wig off

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