Dan Lepard's banana bread recipes are pretty great (Dan Lepard is the Guardian's dreamy baker-writer); this is the first one, which is akin to a pound cake. It's very moist and has great texture. Beating melted butter, sugar and flour sounds like an odd process (and does not resemble the traditional method for pound cakes) but the result is truly wonderful.
The second recipe, a ginger banana bread, is really great. It uses whole wheat flour, muscovado (I used brown sugar instead) and candied ginger. Below is the first try; the second time I beat it a bit more which I think more fully hydrated the whole wheat flour — I also let it sit for about five minutes before going in the oven — these two things gave it a really great texture. It's a perfect afternoon snack with coffee or tea.
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