Banana bread is my favorite quick bread. I’m actually a pretty big fan of almost all baked goods with banana. I’ve tried a number of recipes over the years. My biggest issue with banana breads is that a lot of times all I can taste is sugar. Don’t get me wrong, it needs to be sweet, but it also needs to have a solid banana flavor. It’s easy to overpower with other spices like cinnamon and cloves, so the perfect recipe is a delicate dance between spice and banana-ness. Last year I discovered a recipe from one of my favorite magazines, Bake, for a banana bread baked in a bundt pan. When I first made it, I was worried about the sheer volume of banana bread I was getting from making enough batter to fill a 15 cup bundt pan. Little did I know that would not be an issue. I’ve made this recipe a lot since then- usually at couple times per month. It stays incredibly moist, even after a couple of days- although it should be noted that it only lasts a couple of days in my house so I can’t speak to how long it holds beyond that. I’ve tweaked a few ingredients based on my own taste but this does not stray too far from the original.