Introduction.

You know that feeling when you’ve got a bunch of ripe bananas on your counter, all brown and sour? Don’t toss them out just yet! Those imperfectly perfect bananas are just perfect to bake the perfect banana bread you’ve ever tasted.

I can still remember when my grandmother first taught me this recipe – I was probably eight years old, sitting on a wobbly kitchen stool, mashing bananas and not spattering them as much as possible. She imparted to me some words of wisdom that I’ll never forget: “The uglier the banana, the sweeter the bread.” And girl, she was spot on. There’s something special about banana bread. Maybe it’s because your entire house will smell like a warm hug, or because you recall as a kid baking in the presence of loved ones. Whatever the reason may be, this recipe has been a personal favorite of mine for years, and I am happy to share it with you today.