There are a lot of claims to the title of “best banana bread.” Ignore ‘em all! This is the only one you need — Jeni’s not-so-secret recipe (it’s on the side of every pint!) that she’s been tweaking and perfecting for years. Until it had a razor’s edge perfect balance of concentrated banana flavor, a kiss of brown sugar sweetness, was dense but still impossibly moist, and had the right ratio of nutty walnut crunch to chocolate chip bite. Turning it into ice cream was a labor of love — every batch of banana bread was made from scratch in our Columbus kitchen. Then folded into an ultra silky banana custard (made with real bananas, no flavorings!). Enjoy this one before it’s gone!