It’s spicy — there’s a lot of nutmeg and cinnamon — and it just has a great, warm flavor. It’s also got a great texture; it’s fluffy and moist with a nice crumb. It kind of just melts in your mouth. A slice of this is the perfect way to wake up in the morning.

The ingredients are also pretty darn wholesome, so if you’re looking to sneak in a few extra veggies onto a picky eater’s plate, this might be just what you’re looking for. If that’s the case, you should probably just call it “Spicy Awesome Bread.” Or if you’re looking to instill fear, Midwestern grandma-style, call it “Spicy Surprise Bread.”

Yield: 2 loaves

This recipe is awesome and I get asked for it all the time. I usually pack as many bananas into it as possible because I’m trying to use up as much fruity goodness as I can. If you like breadier banana bread, use the lesser amount; more will mean a denser, gooier product. If I’m making them in sheet cake form, I like to thinly slice a few extra bananas, lay them over the top of the batter before baking, and sprinkle with a little sugar; it’ll caramelize while baking and leave you with pretty, presentable squares.

I’ve quadrupled this recipe time and time again to no ill effect, which makes it great for baking in advance. The muffins freeze and thaw well, so I often have a ready-made batch on hand.

You can also make these fat-free — just substitute out the oil for applesauce. Approach add-ins as you will; this is really a no-fail recipe.

Yields 1 loaf or 12 muffins