A Taste of Lazy Days: Chef Lupe Ledesma’s Beloved Banana Bread Recipe

A Taste of Lazy Days: Chef Lupe Ledesma’s Beloved Banana Bread Recipe

For over 14 years, Chef and owner Lupe Ledesma of Lazy Days Restaurant, nestled at Mile Marker 80 in Islamorada (79867 Overseas Highway; 305-664-5256; lazydaysrestaurant.com), has been delighting diners with his signature banana bread. This house favorite has become a must-try for patrons, often requiring three fresh batches on the busiest of days.

Perhaps it’s the tropical twist of coconut, the rich chocolate drizzle, or the restaurant’s breathtaking oceanfront setting that makes this banana bread so irresistible. Lazy Days isn’t just a place to eat—it’s an experience where stunning views and mouthwatering dishes come together. And now, after a bit of persistence and help from Chef Ledesma’s kitchen team, I’m excited to share this cherished recipe with you.

Lazy Days’ Banana Bread Recipe

This recipe makes 16 miniature loaves—perfect for sharing, gifting, or indulging one slice at a time. Cut the recipe in half and make two regular size loaves.

Ingredients

• 8 ripe bananas, peeled and mashed
• 8 large eggs, beaten
• 2 cups vegetable oil, plus extra for greasing pans
• 4 cups sugar
• 5 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 2 teaspoons salt
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts
• 1/2 cup Hershey’s chocolate syrup

Instructions

1. Preheat and Prep: Preheat your oven to 350°F. Grease 8-ounce miniature loaf pans and set them aside.
2. Mix the Batter: In a large mixing bowl, combine the mashed bananas, eggs, and vegetable oil. Add the sugar and mix until smooth. Gradually add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined, then fold in the vanilla, coconut, and walnuts.
3. Marble with Chocolate: Divide the batter evenly among the prepared pans. Drizzle a line of Hershey’s chocolate syrup over the top of each loaf. Use a knife to swirl the syrup into the batter, creating a marbled effect.
4. Bake to Perfection: Place the pans in the oven and bake for 40-45 minutes, or until the tops of the loaves spring back when gently touched in the center.
5. Cool and Enjoy: Remove the loaves from the oven and let them cool on a wire rack for about 10 minutes. Then, invert the pans onto the rack and allow the loaves to cool completely before slicing.

Serving and Storage

Each loaf yields about six slices, and the bread is as delicious fresh as it is toasted with a smear of butter. Whether you serve it as a breakfast treat, an afternoon snack, or a dessert, it’s sure to be a hit.

Nutrition Information (Per Slice)

• Calories: 120
• Fat: 6 g (42% of calories from fat)
• Saturated Fat: 1 g
• Cholesterol: 16 mg
• Carbohydrates: 17 g
• Protein: 2 g
• Sodium: 107 mg
• Fiber: 1 g

Now you can bring a little piece of Islamorada into your own kitchen with this delicious recipe. Whether it’s the tropical flavors or the swirled chocolate drizzle, Lazy Days’ banana bread is bound to make waves in your household, just like it does at the restaurant. So, grab your mixing bowl and get baking—Chef Lupe Ledesma’s creation awaits!