I don’t know why, but every time I buy bananas at the store, we always end up with some that get too ripe before we get a chance to eat them. So of course I’m not going to waste them. Banana bread is the answer! I’ve tried quite a few recipes for banana bread, some are just too dry for me. I love really moist banana bread like you would get at a little cafe. This recipe is perfectly moist with a sweet, slightly crunchy layer on the top when first out of the oven which is delicious! After you cover it to store it, the crunchy top becomes a sweet, soft topping that is equally delicious. I promise once you try this recipe, it will be your go-to banana bread recipe.
It’s hard to wait for it to finish cooking once your house starts filling with the wonderful, sweet aroma of this delicious treat. Try not to eat the whole loaf! If you want a little extra indulgence, put a little butter on a slice. Yum! Let me know if you try it and if you love it as much as I do. I usually end up making a double batch (if I have enough bananas) because we love it so much.
For some variation you could add 1/2 cup walnuts, blueberries, chocolate chips or white chocolate chips.