This weekend the MagicallyDelicious kitchen turned out some oatmeal chocolate chip squares, and this banana bread. I’d been making the same recipe for years, completely content with it. I’d added my personal twist to it, and it became a staple recipe. Whenever I had over-ripe bananas to use up, I trotted out old faithful, and it never let me down.
But this time I got wandering eyes. I wanted to see if the grass was greener on the other side. And I wasn’t disappointed. The texture was much different from my normal recipe, so I was leery as I poured the very liquid batter into the pan. It took much longer to bake than my normal loaf too.
It’s just so good. I don’t know if I’ll go back to my old recipe or not. I may have to make it one more time to be sure this new one is “it.” I’ll share the new one with you (unlike our man of mystery, keeping his secret recipes to himself), and maybe you’ll also step out on your normal banana bread. Leave a comment after you make it and let us know what you think.
My personal twist on this recipe is I replaced 1/2 cup of white sugar with brown sugar (though next time I may reduce the overall amount – it’s a rather sweet loaf), and added 1 t of cinnamon, 1 t vanilla.
Check out Best Ever Banana Bread at AllRecipes.com