ATK Kids

Griddle Your Banana Bread Slices

A quick fry in butter makes banana bread an even more delectable treat.

Published Feb. 17, 2023.

Is there anything better than a slice of banana bread, still warm from the oven?

In my opinion, no. But after that first slice (or two), banana bread loses its luster a bit. Sometimes a quick zap in the microwave is enough to revive it, but you can do one better: Griddle it.

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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.

The cheffy technique comes from America’s Test Kitchen Kids latest cookbook, Cooking with My Dad, the Chef, written by Boston-based chef Ken Oringer and his daughter Verveine. Ken and Verveine start with their banana bread recipe, which gets a salty, savory boost from a whopping ¼ cup of miso. They also use buttermilk in the batter for a lighter, more tender result. And, like all the other recipes in the book, it’s also gluten free.

To griddle up banana bread slices, in a 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Add 2 to 4 slices of banana bread and cook until golden brown on the first side, 2 to 3 minutes. Use a spatula to carefully flip the bread. Continue to cook until the second side is golden brown, 2 to 3 minutes.

Ken and Verveine like to finish it with a sprinkle of flake sea salt for crunch and an extra hit of saltiness to play up the miso, but it’s also perfectly delicious without it.


Cooking with My Dad, the Chef

Get 70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs from James Beard Award–winning chef Ken Oringer and his daughter Verveine.

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