This recipe makes a really moist banana bread and I love the caramelized taste of the dark brown sugar, cinnamon, nutmeg and a pinch of cloves. If I have bananas that are going too dark I put them in a freezer bag and freeze them to make banana bread at a later date. Just thaw them out, mash them a bit and put them in the batter. I like to make a double batch and freeze one for later. I think banana bread always tastes better the next day, but my family often can’t wait that long to have a piece! Click here for the recipe….