If there’s one thing I’ve learned from five years of obsessive food blog consumption, it’s that the world hardly needs another banana bread recipe.

Sure, you can jack it up with chocolate, or millet, or peanut butter, or bourbon, or cream cheese and buttermilk and icing spiked with coconut and pecans in what’s supposedly a healthy, guilt-free recipe (yeah, okay, Southern Living). But at its core, it’ll always be the same humble loaf — a cake designed to seem healthy enough for breakfast consumption, and to use up the spotty brown chiquitas on your countertop before they turn into their own thriving, fruit-fly-based, self-contained ecosystem. Continue reading →