February 10, 2014

Cup of Jo banana bread

I am terrible at judging the amount of bananas I’ll eat in a given week. Sometimes I eat one day; sometimes I eat one or two a week. Point is, I often end up with a bunch of overripe bananas on our kitchen counter, because I only like them when they’re still slightly green.

I always forget to make banana bread out of them, though, which is a shame because banana bread is delicious. That’s why, when I saw this recipe for banana bread with Nutella (!) on Cup of Jo last week, I immediately filed it away to make the next time I had a bunch of overripe bananas laying around.

Fast forward to this past weekend, when two loaves of perfectly moist banana bread with a Nutella swirl came out of the oven. One of them is already gone; the other doesn’t have long left. This is a recipe I’m going to come back to often; the batter came together in less than 10 minutes (even with my arm in a sling), and the results were even better than I expected. If you have some overripe bananas you want to use up, you should definitely make this recipe.

P.S. Chocolate-chip bourbon banana bread.

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