When faced with a bowl of freckled, speckled bananas, I have an almost reflexive action to bake banana bread. I just can’t help it. Like last week, when I whipped up double-batch of this top-rated Banana Bread (my go-to recipe…it’s perfect, try it if you haven’t). After a couple days of eating slice-after-slice plain, I decided to get creative with the remaining loaf. Here’s what I came up with! 

Banana Bread Sundaes with Dulce De Leche 

Take three to four thick slices of banana bread and cut them into small cubes. Transfer to a baking sheet, cover with a clean tea towel and let them dry out for a few hours. Once the cubes have lost a bit of moisture, it’s time to banana sundae it up, layering the tasty-sweet cubes with your favorite vanilla ice cream in four bowls or parfait glasses. Top your sundaes with a sprinkling of cubes and a thick swirl of dulce de leche for good measure.

Banana Bread Dessert-wiches 

Start by toasting some coconut. Pour about ½ cup of sweetened coconut onto a baking sheet and toast at 300° F for 20 minutes or until uniformly toasty and tan. Spread chocolate-hazelnut spread on two slices of banana bread. Sprinkle with toasted coconut and sandwich together, slice and serve! This treat for two makes a great dessert or afternoon snack, ideally served with tall, cold glasses of milk on the side.