'Banana Bread' on Serious Eats

From The Pastry Dungeon: Banana Oatmeal Bread

One of the downsides to being a pastry chef is fighting for oven space, especially when that surprise brunch service comes around. One way I deal with it is doing this make-ahead banana oatmeal bread. Like many baked goods, it actually benefits from a chilling period (freezing included), though you may not be able to resist this fluffy-yet-hearty quickbread straight from the oven. More

Banana Oatmeal Bread

Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas. More

Banana Bread Ice Cream

Serve this ice cream atop slices of banana bread for a double-dose banana-rama, or spoon it up with a puddle of hot fudge sauce. It's ridiculously good as soft serve, but takes a more cakey, banana bread-like texture when fully frozen. More

Sunday Brunch: Banana Bread

We have all had the experience of getting ready to head out to the grocery store and suddenly noticing the bunch of bananas sitting on the counter that has gone brown and wrinkly. Those bananas may not work as a breakfast you toss into a bag before you run out the door, but they have reached the perfect stage to go into banana bread. More

Banana Bread

We have all had the experience of getting ready to head out to the grocery store and suddenly noticing the bunch of bananas sitting on the counter that has gone brown and wrinkly. Those bananas may not work as a breakfast you toss into a bag before you run out the door, but they have reached the perfect stage to go into banana bread. More

Wake and Bake: Red Banana Pineapple Bread

The best bananas to use in banana bread are those that are as ripe and sweet as possible, so it seemed obvious to swap in naturally amped-up red bananas. This variety is extremely popular in Central America, so I added another tropical fruit, the pineapple, which does double duty by adding flavor and moisture. The final twist on traditional banana bread is the addition of ground ginger: a little spice which pairs well with a cup of hot Colombian coffee in the morning. More

Gluten-Free Tuesday: Vegan Banana Bread Muffins

Over the past few months, several Serious Eats readers requested gluten-free recipes that also avoid the "top eight." (The "top eight" in allergy-speak are the eight most common allergens: wheat, milk, eggs, soy, tree nuts, peanuts, fish, and shellfish.) Since multiple food allergies sometimes make breakfast tricky, I decided to make muffins. More

Banana Bread: Don't Fuss with Grandpa Rozzy's Recipe

So why should you care about banana bread? First of all, it's stupid-easy to make, and if you bake at all, you probably already have everything you need in your pantry. Secondly, you can eat it anytime: for breakfast, toasted with a little cream cheese; for an afternoon snack; for a sweet treat after dinner. But most importantly, of course, it's moist and tasty. More

Mixed Review: Chiquita Banana Bread

On a recent trip to the supermarket, I spotted this mix not in the baking aisle, but in the produce section. Why? Because unlike other readily available banana bread mixes this one actually calls for real bananas. Additionally, wheat flour is listed as the first ingredient, and the mix doesn't require copious amounts of oil. A low-fat quick bread with real banana flavor? I couldn't wait to test it out. More

Bread Baking: Banana Cinnamon Bread

It happens to everyone. You buy a bunch of bananas, and inevitably a few of them get a little too brown. Banana bread is the easy answer. Bake those bananas into a yeast bread, roll it up with some sugar to sweeten it and some cinnamon to give it a little kick, and you've got a completely different kind of banana bread. Perfect for breakfast or brunch. Or a snack. More

What's YOUR recipe for cooked pig's head?

Here's "Granpa's": 1 hog's head 1 hog's tongue salt and pepper sage or chili powder Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from the bone. Drain meat, shred, and season. Pack tightly in bowl, cover, and weigh it down. Let stand 3 days in a cold place. Slice. Makes 6-8 pounds. The site also has recipes for scrambled brains, cheddar coffee ("when the coffee is gone, slurp the glob of melted cheese", and a "banana worm bread" that calls for 1/4 cup of dry-roasted army nuts. At last, some hors d'oeuvres ideas for my next book club meeting...... More

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