Death and taxes. Few things are more certain. Except that is, my obsession with banana bread. I have many on my site. This one, this one with a brown butter glaze, this one where my husband emotionally cheats on my and declares his love for another woman’s banana bread, this caramel banana cake, and this zucchini banana oat bread and the crappiest day of all time.
Yeah. I love em.
But this recipe is different! I saw it over on Mel’s Kitchen Cafe and was totally intrigued. She say’s its the only kind she has tried in years. In years!
So I tried it.
Ok, let me back track a bit. As much as I love and adore banana bread, I have NEVER in my LIFE made it right. I always always always burn the top and sometimes the inside is not done.
Yeah, my streak was not broken with this one! But I blame me, not the recipe. If you have tricks on how to avoid this, do let me know. I have tried covering it (don’t do that), I have tried covering it for the last 15 minutes, baking it lower in my oven, decreasing the temperature, adding more flour (don’t do that either), freezing it immediately out of the oven, cooking for longer than recommended and even refusing to bake it in a traditional loaf pan. (i.e. all the “cake” recipes above)
With this recipe the inside was perfect, and I do mean perfect, but the outside was a bit more brown that I would like. I will perfect it if it’s the last thing I do!
Good thing it still tastes amazeballs. (that’s for you Kristen) Obvi.
This is Mel’s original recipe, which I have slightly adapted.
Just look at that.
I mean, have you ever seen a banana bread like that? So light. So sweet. So amazing.
I just may be converted to a buttermilk banana bread kind of girl.