I'm totally not a thief or a stalker (don't ask any of my exes about that, please), but I am: 1) obsessed with Orangette's beautiful and delicious blog and 2) completely appropriating this banana bread recipe. It is DIVINE. And easy. And eggless, which seemed weird to me before I tried it, but was absolutely not an issue at all. This banana bread hits the perfect balance of moist and cakey and has just the right amount of sweetness. The demerara sugar that is added before the loaf goes in the oven makes the best craggy little sugary crust I have ever tasted. And even if you don't like coconut (I think I'm on a serious coconut kick, by the way), it is subtle enough that it simply adds to the texture. 

You can find demerara sugar at Whole Foods and some other gourmet markets-- don't skip it or substitute it if you can (though I am thinking that the next time I try this recipe I will sub bourbon for the rum and bourbon sugar for the demerara for a little southern twist).