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 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.