Fresh from the oven, which is the best way to eat this banana bread.
In our tiny kitchen, turning the oven on heats most of the house. Which is great when it’s cold, of course, but in the middle of the summer, it’s uncomfortable to say the least.
But now that the weather has gotten a little cooler, I’m back in there baking up a storm. Okay, maybe not a storm. But I whipped up a double batch of Apple-Banana Bread today. This is a hybrid of a recipe I found and our family’s standard (and awesome) banana bread recipe. I’ve got no idea where the recipe came from, but it’s been in my family as long as I can remember. Continue reading
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