At this point, the Oscars are still going on, so I can’t tell you anything about them except that Johnny Depp isn’t there (so sad, I know). But if we’re chatting awards in general, then we have to give today’s banana bread recipe one for winning best breakfast swag. I’ll explain.
We all know how much I love breakfast, which is why I center my pop-ups on that theme. Part of the challenge I often face is how to elevate familiar recipes to the next level using what I learned in restaurants. Banana bread is particularly interesting. On one hand, it’s ubiquitous and instantly recognizable. But that also means that there are a lot of gross banana breads out there, and I know y’all know what I’m talking about. They’re the kinds that come in too much plastic wrap at the gas station grocery store and taste either like grease and lard or else like California’s drought sucked all the moisture out of its cardboardy-ness. Not great.
But I like to start my day balling. Call it a precursor for the rest of the day/week/month, but I want to wake up, eat something good, and feel ready to take over the world. So I came up with this new, better banana bread recipe that has a few tricks in its mix. With caramelized almonds and crushed graham crackers, it’s a little more complicated than the standard one-bowl recipe, but balling doesn’t always come easy. It does, however, taste delicious.