An ingenius adaptation of a classic.
Posted in baking, books, tariqata cooks on April 26th, 2010 by tariqata – 4 CommentsIt’s hard to believe that, until a week or two ago, Jeffrey Alford and Naomi Duguid were flying completely beneath my radar, despite the fact that they live in Toronto and that Mangoes and Curry Leaves has been on my Indigo wishlist since forever. Apparently the book caught my eye, but the names of the authors never registered. I can be kind of oblivious sometimes.
Then I got the book out of the library, because I’m on a bit of a self-imposed book-buying diet, for reasons of cost and space. (This means that expensive and space-occupying cookbooks are right out, and I’m limiting myself to three or four used paperbacks per month. Which is about two to three days worth of reading material. Given the limitations of the local library’s science fiction section, I have a small problem.)
Then I went back to the library and borrowed as many of their other books as I could get my hands on.
Now I’m going to have to acquire all of the couple’s books, even if it takes me some time. And while I’m really enjoying Mangoes and Curry Leaves, as well as Seductions of Rice, and I’ve tried several recipes from each, HomeBaking is the one that’s moved to the top of my list. It’s the banana bread that did it, although I plan to share one more recipe from the book before I (sadly) let the library have it back. (I’m getting anxious for my next opportunity to splurge on cookbooks now, I must say.)
I’ve made quite a few banana bread recipes over the years (that being my favourite way to eat bananas), and Alford and Duguid’s recipe is, hands down, the best one I’ve ever eaten. It’s not the healthiest version, but one must face up to the fact, as I have, that while it’s called banana bread it is in fact a banana cake. “Healthy” is not a requirement. A perfect tight moist crumb packed with banana flavour is. This one delivers in a big way.
And seriously, how is it that I’ve never before encountered a banana bread recipe with shredded coconut? Because that addition is sheer genius. It adds texture and flavour without overpowering the banana-ness the way chocolate chips do, and without making the bread dry the way whole wheat flour or oatmeal might. The sprinkling of demerera sugar before baking is – rather literally – icing on the cake.
