Over the years we've posted three different banana bread recipes here on Oui, Chef. First was this, our favorite straight up version. Then came a cocoa variant from my friend Sally Sampson at Chop Chop Magazine, and finally a Nutella version I whipped up to put an end to a large tub of Nutella that Arthas and I bought while at Chelsea Market in NYC.
Most food bloggers would be content with sharing three different varieties of a dish, but no, not us. As we continue to do with brownies, we are constantly looking for exciting new twists on one of our favorite treats, banana bread. Bananas are something that we always have on hand in the kitchen, and when they get a bit long in the tooth we either craft a bread out of them, or peel, cut and freeze them for use in morning smoothies. Last week, when I needed to deal with 2 leftover bananas, I found our frozen banana remnant bag full to capacity, so bread it was.
