I know it’s still warm in southeast Louisiana, but I’m ready for fall baking and family favorites like banana bread. Bake my banana bread in the classic form, or with a streusel topping to be enjoyed for breakfast or dessert. This recipe was featured in Inside Northside Magazine’s Sept/Oct 2020 issue. Head over to my sweets page right here for the recipe.
Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.
Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.
