by Tiffany Ludwig
I've been making banana bread lately, a lot of Banana Bread. It kind of goes in waves, where I'll send the kids to school with it every day - then there will be a big break for a while. Lucky for them I'm in a banana bread mood!
I decided it was time to experiment with my last recipe (2011). The espresso addition in the last Banana Bread recipe was good, but a little dark for what I'm looking forward to now that it's spring. I want something that pops with brightness and lightness. The new addition of orange juice makes this happen.
Another change I made is to quickly cook the bananas before adding them to the recipe. It softens them, brings out more banana-y flavor and makes it really easy to thoroughly mash them, integrating them more completely into the bread.
I really think this is the one! It's almost too good - it seems to disappear! Beyond the taste, it’s fun to make. I can get this in the oven in about 10 minutes so there's always time for Banana Bread!