Yummy Malaysiana: crackly banana bread

There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their lifes expectancy. You like things that are unquestionably delicious. Its raining and you need something toasty and cake-like to go with your coffee. Youre into recipes you can make with one bowl, and feed a dozen. Youre going to be wildly busy this fall and are hoping to pack your freezer with all sorts of wonders that that can be warmed up whenever the craving strikes, even if youre not around to enjoy them.

There are very few reasons, however, to reinvent banana bread, even when ones original recipe is just shy of six years old, an eternity in blog years. I mean, is there anything new to add to banana bread? Even if there were, should banana bread be mussed with? The answers are, of course, no but due to a confluence of events and yes, 24-hours-from-fruit-flies bananas were one of them; freezer-packing was another I found myself making an updated banana bread last week and it was so lovely that it deserves a new mention.