A reliable go-to banana bread to make over and over again. It works well as muffins, a loaf, or a bundt. It’s tender and hearty and not overly sweet or heavy. Don’t forget to drizzle your muffins with honey.
By Natasha Steinberg
This has been my go-to banana bread for the past several months. It works well as muffins, a loaf, or a bundt. It’s tender and hearty and not overly sweet or heavy. Dare I say it is the best banana bread ever. A bold statement, I know, but I’m that confident about how delicious this is. If I bake it in a bundt or loaf pan, I usually make an almond milk and muscovado glaze or drizzle honey over top. And there you have it, breakfast and dessert in one!Print
Natasha is a love-and-matriarch-taught maker of sweet things. She is passionate about using local and seasonal ingredients and making simple, satisfying sweets that make even the least of sweet tooths swoon. Although she is a native Texan, she currently resides in Atlanta where she is finishing up law school and documenting her sweet adventures through photos, recipes, and stories on her blog at tartletsweets.blogspot.com.