4.28 / 5 Stars | 63 Reviews
“This recipe is one of my family’s favorites. It can be served as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants.”
There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. You like things that are unquestionably delicious. It’s raining and you need something toasty and cake-like to go with your coffee. You’re into recipes you can make with one bowl, and feed a dozen. You’re going to be wildly busy this fall and are hoping to pack your freezer with all sorts of wonders that that can be warmed up whenever the craving strikes, even if you’re not around to enjoy them.
There are very few reasons, however, to reinvent banana bread, even when one’s original recipe is just shy of six years old, an eternity in blog years. I mean, is there anything new to add to banana bread? Even if there were, should banana bread be mussed with? The answers are, of course, no but due to a confluence of events — and yes, 24-hours-from-fruit-flies bananas were one of them; freezer-packing was another — I found myself making an updated banana bread last week and it was so lovely that it deserves a new mention.
This is a quick and healthy alternative to your classic American breakfast pancake. Not bad at all. Add cinnamon for some fruit for some extra… by fitandfuel on Tuesday, September 25, 2012
This is a hearty and nourishing meal, perfect for a cold winter’s night. by foodiejac on Tuesday, September 25, 2012
by LKBF on Tuesday, September 25, 2012
by millie-07 on Tuesday, September 25, 2012