Griddle Your Banana Bread Slices for a Delicious Twist

If you’re a fan of banana bread, you know there’s nothing quite like a freshly baked slice still warm from the oven. But what happens when that first slice (or two) is gone, and your banana bread starts to lose its luster? Sure, you could try to revive it with a quick zap in the microwave, but there’s an even better way to give your banana bread new life: griddle it.

This cheffy technique comes from Boston-based chef Ken Oringer and his daughter Verveine’s cookbook, Cooking with My Dad, the Chef. In their recipe, they start with a traditional banana bread recipe and give it a savory twist with a whopping ¼ cup of miso. They also use buttermilk in the batter for a lighter and more tender result. The recipe is gluten-free, making it a great option for anyone with dietary restrictions.

To griddle your banana bread slices, all you need is a non-stick skillet and some butter. Melt the butter over medium heat, add the banana bread slices, and cook until golden brown on both sides. You can finish it with a sprinkle of flake sea salt for an extra hit of saltiness to play up the miso or leave it plain for a classic taste.

Griddling your banana bread slices gives it a unique texture and adds a layer of richness that you won’t get from just microwaving it. The buttery exterior creates a crispy crust that pairs perfectly with the soft, moist interior of the banana bread. Plus, it’s an easy way to switch up your breakfast routine and impress your guests with a new take on a classic favorite.

In conclusion, if you’re looking to elevate your banana bread game, griddling your slices is the way to go. It’s a quick and easy technique that will bring new life to your leftover banana bread, and it’s perfect for anyone who loves a savory twist to their breakfast. Give it a try, and you won’t be disappointed!