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.
Related: Soup Topper Recipe: Zesty Croutons
(Image: Sarah/The Wood Family)