Hello, cozy bakers and mystery lovers! Or should I say, hello to those of you who understand the transformative power of baked goods and the mysteries of perfectly overripe bananas. Welcome to the very first post in our Baking with Evie series, where we combine the two most important things in life: comfort food and small-town charm. Today, we’re diving headfirst into the magical, buttery world of Evie’s famous banana bread—a recipe so good it should probably come with a warning label for its addictive properties.

Picture this: It’s a drizzly afternoon in Maplebrook, Piper Page is sipping her third iced latte of the day (don’t judge), and the smell of warm banana bread is wafting from Evie’s kitchen at The Sugar Whisk. Does it get cozier than that? Absolutely not. This banana bread is the culinary equivalent of a fuzzy blanket and a good mystery—it’s moist, perfectly sweet, and just begging to be eaten by the slice (or loaf). Let’s grab those overripe bananas and get baking, shall we?

Ingredients

To make this scrumptious banana bread, you’ll need:

• 5 large bananas, very ripe
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 5 tablespoons butter, room temperature
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1/2 milk (regular, almond, soy, coconut will work)
• 1 teaspoon vanilla

Method:

1. Preheat oven to 350 degrees. Grease a 9x5.3" loaf pan with cooking spray.
2. Peel and mash 3 bananas. Peel and cut the remaining 2 bananas into chunks. Set the bananas aside.
3. In a large bowl, stir together both flours, baking powder, baking soda, and cinnamon. Set aside.
4. In another bowl, combine butter and sugar with an electric mixer until light and fluffy. Add the egg and heat to incorporate.
5. Alternating in batches, add the mashed bananas, flour mixture and milk with the butter/sugar mixture. Don not over beat. Fold in the banana chunks.
6. Pour the batter into the prepared pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Allow bread to cool in pan for 15 minutes before turning out onto a wire rack.

Pro Tips (Because You’re Practically Evie Now):

• Ripe Bananas: Brown and spotty are the way to go. Anything less is an insult to banana bread everywhere.
• Personalize It: Toss in some walnuts, chocolate chips, or even dried cranberries if you’re feeling fancy.
• Storage: Banana bread freezes beautifully, but let’s be honest—you’re going to eat the whole thing in two days.

And if you’re ever in Maplebrook, make sure to stop by The Sugar Whisk. Evie’s bakery is basically a hug in pastry form, and her banana bread is only the beginning. Trust me, you’ll want to linger (and leave with a box full of treats).

Speaking of lingering, why not stick around in Piper Page’s world? Sign up for my newsletter to grab your FREE prequel novella, Books, Brew, and Beginnings. It’s the perfect companion to your banana bread—and your next cozy afternoon! 📚✨