Carrot Almond Cake
Breakfast: Banana Bread
(Adapted from The America’s Test Kitchen Family Baking Book)
I still remember when I first baked banana bread not so long ago in a west Philly kitchen. The recipe was from a Tyler Florence cookbook. I’d never tried banana bread before, but I had a handful of overripe sweet-smelling bananas that crumbled in my fingers as I unpeeled them and I didn’t know what to do with them. I’ve eaten bananas prepared many ways: chopped into fruit salads or Greek yogurt, caramelized with butter in a pan, poached in coconut milk. But it always struck me as strange to cook them in a cake. That is, until I tasted banana bread freshly baked, still warm from the oven, so moist its consistency was of challah French toast, with the occasional pop of a nut and pocket of molten dark chocolate.