courtesy of Amy Palanjian

I will pretty much always reach for a sweet snack over a salty one. And I will find any excuse to enjoy something delicious in more ways than it’s intended, especially quick breads like this Two-Tone Banana Bread. It get it’s dark swirls of color from semisweet chocolate and is most heavenly when eaten with a layer of hazelnut spread. Plus, it’s super fast to pull together and freezes well, which makes this bread a go-to sweet treat in my kitchen.

Here’s how I like to make my banana bread multitask: as breakfast, with a hefty dollop of plain Greek yogurt sweetened with honey or agave syrup or baked into French toast (trust me, it’s crazy delicious and much less expensive than going to the diner!); as a snack, with a latte or a cup of coffee; or even as dessert, served slightly warmed with a scoop of vanilla or coconut ice cream.  The sweet, dense bread lends itself so easily to all of these interpretations and compared with other baked goods, it’s impressive with minimal effort. All you need is a well-stocked pantry*, some bananas that would otherwise be tossed into the trash (or compost), and a few turns of a wooden spoon in a mixing bowl.

I’ve done similar treatments with a whole host of quick breads—Zucchini, Maple Nut, and Apple Bread — so pick your favorite and get creative.

*Helpful Hint: Stocking your pantry with items that you use regularly can save you time and money at the store. Each trip takes less time since you have less on your list and you can plan to stock up on items when they are on sale.

Categories: The Sweet Spot | Tags: Banana Bread, Banana Cake, Bananas
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