There’s something truly comforting about banana bread that bets me a little hot under the collar. Especially when it’s fresh out of the oven, the loaf steaming and wafting an enticing aroma under your nose. This recipe is an old favourite in our house and one I’ll never tire of. It crosses the line somewhere between bread and cake, and is full of flavour. The best part – you can have it for dessert or breakfast, both are completely acceptable!
6 Comments
Ellie
18 April 2015 at 1:18 pmWow Kristy this looks so fluffy and tasty I WANT!
Queen of Bad Timing
18 April 2015 at 3:35 pmIf you try the recipe out let me know how you go 🙂 I just made another loaf a couple of days ago and it's gone already!
Sarah
22 April 2015 at 4:55 amI love banana bread! Toasting it and slathering butter all over is my heaven!!!
Queen of Bad Timing
22 April 2015 at 1:31 pmButter anything is usually my motto 🙂
Martine @ Chompchomp
25 April 2015 at 5:16 pmBanana bread alone is enough get my attention. I dont make it that often at home anymore because the boy and I end up eating the whole loaf on the first day. Ooop. But better still banana bread WITH chocolate; oh my this sounds like one of the best classic combinations of all time
Queen of Bad Timing
27 April 2015 at 12:22 pmHaha I love that! Ours tend to go quite quickly, especially when I make it with chocolate. Such a happy recipe – I also like using raspberries when I want a tarter version 🙂