Classic Banana Bread
$8.00 / loaf
Our original loaf — ripe bananas, brown sugar, a hint of vanilla. Dense, moist, deeply banana.
The loaf that started the bakery. We let the bananas go black and jammy, fold in brown sugar and a splash of vanilla, and bake it low and slow so the crust caramelizes while the crumb stays moist for days.
Best eaten slightly warm, with salted butter. Keeps 4 days on the counter, 2 weeks frozen.