BA’s best banana bread Bon Appétit US • 4:10am Bon Appétit sent this email to their subscribers on September 7, 2024. And more recipes we made this week\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0View in browser |Manage preferencesBack-to-School Banana Bread and More Recipes We Made This WeekAssociate director of dining and food culture Pervaiz Shallwani put his kids to work on BA’s Best Banana Bread—one measured the dry ingredients, while the other stood guard at the mixer. “To their discontent, the bread wasn’t ready until after bedtime,” he writes. “But a slice for breakfast was a great propeller to quickly get ready for school.”\xa0Read More →\xa0\u200aTHIS JUST INTry the Epicurious App TodayDownload the Epicurious app and get access to over 50,000 test-kitchen-approved recipes from Epicurious, Bon Appétit,Gourmet, and our favorite cookbooks.DOWNLOAD NOWWhen you buy something through our retail links, we may earn an affiliate commission.\u200aHow to Ripen Bananas in Mere MinutesSo you can bake banana bread at a moment’s notice.\xa0Read More →\xa0\u200aAn Honest Review of Cliik’s Colorful, Magnetic ContainersCommerce writer Wilder Davies tried to make his kitchen look like a Pinterest board in the name of organization.\xa0Read More →\xa0\u200a31 Banana Recipes We Love a BunchHummingbird cake, strawberry-banana smoothies, vegan pancakes, and more.\xa0Get the Recipes →\xa0\u200a\tGluten-Free Chocolate-Tahini BrowniesTo food director Chris Morocco, these brownies “check virtually every box: fudgy, rich, gluten-free, and swirled with nutty tahini for extra complexity.” And, he adds, “they are fully makeable in about an hour.”\xa0Get the Recipe →\xa0What We’re CookingJapanese Eggplant With Cashews and Chiles\xa0Get the Recipe →\xa0Marinated Mixed Beans\xa0Get the Recipe →\xa0Hot-Smoked Salmon With Salted Yogurt and Fennel\xa0Get the Recipe →\xa0BA’s Best Banana Bread\xa0Get the Recipe →\xa0\t\t\tThis e-mail was sent to you by\xa0Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address,bonappetit@newsletters.bonappetit.com, to your address book.View ourPrivacy PolicyUnsubscribe|Manage Newsletter PreferencesCopyright © Condé Nast 2024. One World Trade Center, New York, NY 10007. All rights reserved.
