I love green bananas, but somehow I always end up buying too many that turn yellow and spotty practically overnight. I can’t eat a spotty banana – unless it’s baked into a loaf of goodness. Enter banana bread – one of the best uses for those spotty bananas you otherwise wouldn’t touch with a ten-foot pole.
There are so, so many recipes that claim to be the BEST EVER floating all over Pinterest. I’ve tried at least a dozen and…meh. Then, a few years back I was playing around in the kitchen and stumbled on what’s been my favorite recipe ever since.
This is probably a good time to say that if you’re looking for something healthy, keep scrolling – you won’t find that here.
I’m not claiming that my recipe is the best (to each their own), but I will say it tastes damn good. And if you use it to make French toast for brunch this weekend, you’ll think you’ve died and gone to Heaven.
It’s everything you’ve ever wanted: salty-sweet, crispy edges, and a tender middle (thanks to the pudding mix!). So satisfying for breakfast or a snack, and makes a great gift too. Sometimes you just need to go all-in with the brown sugar, real butter, and flour not made from almonds, coconut, or chickpeas. Yup, I went there.
Anyway, here it is. Enjoy!