Why It WorksRipe-but-not-overripe bananas give the batter structure, so the loaf bakes up fluffy and light.Oat flour thickens the batter and improves moisture retention, for a loaf that rises higher and lasts longer than one made from all-purpose flour alone.Nutmeg and cloves are high in eugenol, the same compound that gives ripe bananas their distinctive flavor and aroma, deepening the banana flavor of the loaf.Because coconut oil is solid at room temperature, it gives the banana bread a uniquely rich yet buttery crumb.Let me say this in no uncertain terms: You make terrific banana bread. Chock-full of honey and walnuts or chocolate chips and pecans, or just plain and simple, every loaf is as deliciously distinct as the person who baked it, and I'm confident yours ranks among the best.I don't come here professing to have a banana bread that's better than yours; just a list of ingredient tweaks to elevate the recipe you already love. And if you happen to be in the market for a new reci...
