I don’t know about you, but there isn’t anything that warm, freshly-baked banana bread can’t cure.
When I bake breads I always incorporate these magic spices: cinnamon, nutmeg and clove. They remind me of my grandmother’s baked goods and their taste always warms my heart. This time I also added a dash of ginger.
Before I cut dairy from my diet, I would enjoy a slice of warmed banana bread with a tall glass of whole milk. I miss those days. But dairy lovers, rejoice. This recipe isn’t dairy-free. It has remained unchanged over the years.
I may have to create a dairy-free version of this recipe to satisfy my sweet tooth (and to get that soul food feeling in my belly). I’ll keep ya posted when I do.
I baked this as a treat for my husband when he returned from a business trip. The smile on his face after an 18 hour day and two flights home was worth the little trouble it took to whip this loaf up.
The result? Moist, flavorful and filling banana nut (spice) bread that’s good enough for breakfast, lunch and dinner. My husband likes to put a pat of softened butter on top.
You don’t like walnuts, you say? That’s okay. You don’t need to add walnuts. Banana bread is pretty easy and versatile. It’s also very forgiving.
Want to add cocoa powder? Go ahead and measure that with your soul. Like more sweetness and want to add honey? Banana bread doesn’t judge. Promise. Just be sure you save enough for breakfast (or a midnight snack).
Go ahead. Try a slice (or ten). I wholeheartedly support you. I promise this recipe will deliver. It’s been a family favorite for years.
Tell me: what’s your favorite banana bread topping?