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.