Hannah Casparian, is a CIA-trained baker and registered dietitian who recently shared her Hannah Banana Bread, a relatively healthy bread that Casparian makes healthier with whole wheat flour and sometimes a small amount of bran or flax. Photos by Addie Broyles.

In today’s food section, we explore some of the things that you can make with overripe bananas that are not banana bread.

What kind of stuff, you ask? Ice cream, granola, pancakes, brownies, cookies and even a mug cake.

But what if you really just want to make banana bread? Well then, you’d better make really good banana bread. This is a recipe from Hannah Casparian, a CIA-trained baker who lives in Austin and is scouting locations for her first brick-and-mortar shop. A baked with her a few years ago for an In Your Kitchen series, which was a precursor to our current #Austin360Cooks project.

Hannah Banana Bread

1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 tsp. vanilla
3 very ripe bananas
1 cup unsifted all-purpose flour
1 cup whole wheat flour
1/4 tsp. salt
1 tsp. baking soda

Heat oven to 350 degrees.

Using a stand-up mixer with a paddle attachment or a wooden spoon, mix together the butter, sugar, eggs, vanilla and bananas. In another bowl, mix together the flours, salt and baking soda. Slowly combine the wet ingredients with the dry, but do not overmix.

Spoon into small loaf pans coated with butter or cooking spray and bake for 20 to 30 minutes, depending on the size of your pan(s). (The smaller the pan, the less time in the oven.)

— Hannah Casparian