Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Banana bread may just be the most versatile snack in existence. Slather a warm slice with butter, grab a cup of joe, and suddenly you’ve got breakfast, an afternoon snack, or a dessert that can go toe to toe with Grandma’s pumpkin pie on Turkey Day.Chef Nick Gavin developed this recipe, taking advantage of the super-caramelized flavor of our <a href="https://www.chefsteps.com/recipes/pressure-cooked-bananas">Pressure-Cooked Bananas</a> and throwing in the crunchy, nutty-textured fun of crushed freeze-dried banana slices. This recipe has a lighter texture than traditional banana bread, but it still bursts with an incredible amount of pure banana flavor. If you plan on getting feisty, make an extra loaf for the day after—banana bread soaks up hangover sadness like nobody’s business.

Banana Bread