First time I have ever made banana bread was when my children asked for it, few years ago now. Since then I have been trying to make it the way we like it, by adding and adjusting ingredients. I don't like it too fluffy or too sweet. This recipe makes a denser, more moist loaf with a crunchy top. I only use a bit of honey or maple syrup in addition to the natural sweetness of ripe bananas. When bananas are ripe and I know we won't eat them in time, instead of throwing them out, they go into the freezer until needed. I actually prefer baking this bread with frozen ones. Just remember to take them out to partially defrost ahead of time, so they can be easily peeled and mashed.

Same batter makes about a dozen large muffins, which are great for school lunches, quick breakfast or an afternoon treat with your tea or coffee.