Full of cranberries and bananas, this bread deliciously balances tart and sweet.
Chocolate and bananas liven up a classic bread pudding. Day-old bread is best for a not-too-spongy texture.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
How do you make something as good as banana bread taste even better? Turn it into soft, moist blondies and cover them with a sweet cream cheese icing! For an extra-special touch, add a cup of chopped walnuts or chocolate chips to the batter before baking.
Here is a classic you'll make over and over again. Since the base of the recipe remains the same, you can tweak it by adding chopped nuts, coconut or a favourite - chocolate chips.
Studded with chocolate chips and laced with fruity flavour, this pudding reaches perfection under a dollop of vanilla yogurt or ice cream. Serve either warm or cold.
Bananas help reduce the amount of fat needed both to make this loaf and keep it moist. Let bananas ripen fully, even to the brown-skin stage, for ultimate flavour.
You might want to make and freeze a double batch of these hearty pancakes to reheat in the toaster for a satisfying and easy midweek breakfast. Serve with maple syrup.
