Bake this: Coconut Banana Bread. And make it your own with any of the genius mix-ins and ingredient upgrades below. - McCormick Test Kitchens
If you have a couple of ripe bananas and an egg and some flour, you can make banana bread. You can even do it without a recipe. And any well-baked (by which we mean moist, slightly underdone, and richly banana-sweet) loaf will win the hearts and minds of anyone within a whiff's distance.
But sometimes you find yourself wanting more. "More" meaning coconut or ginger or chocolate chips or sesame seeds or you-name-it—going beyond the traditional (though certainly not ho-hum) walnut addition. (Chef Camille Becerra put some ginger and coconut and flax seeds in hers, below.)
Here's how to do it:
Grab a few bananas on your way home from work tonight, throw them in the freezer, and survey your pantry: There's never been a better time to use up odds and ends. Banana bread is the perfect safe space for experimentation. Tomorrow, when you bake the bread, you'll know that with the blank canvas that it is, you'll be able to taste the added splotches of espresso or cardamom or tahini all the more vividly. (If you need a blank canvas, this is a very good one.)
Here are a few ideas to get you started:
This article was written by Caroline Lange from Food52 and was legally licensed through the NewsCred publisher network.