You’ll go bananas for this recipe

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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.

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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!

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