I just made the most embarrassing loaf of banana bread. It came out so dense and chewy that it was practically inedible. So I put it back in the oven to no avail. So I sliced it up to expose its brick-like interior and returned it to the oven a third time. And voila. That's when I pulled out banana croutons!The result of this three-time's-a-charm approach to baking was toasty, crunchy banana-y croutons that were perfect for topping vanilla ice cream and even a basic salad with Vidalia onion dressing. If you ever find yourself with a failed loaf of banana (or zucchini) bread, give this a shot and see if something beautiful rises from the ashes.
I unfortunately didn't grab a picture (like I mentioned, I was quite embarrassed of this particular loaf of bread). That's Sarah of The Wood Family's Cinnamon-Raisin Bread Crouton creation pictured up top.
Regina is an architect who lives with her husband and son in Lawrence, KS. As a LEED Accredited Professional and longtime contributor to Apartment Therapy and The Kitchn, her focus is on healthy, sustainable living through design.
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