In lieu of my upcoming trip to NY, I’ve decided to showcase Two Hands, one of my favorite #basic NYC restaurants.
They used to have this top-secret banana bread that quickly become the topic of conversation/Insta post of every foodie. They probably have it on the menu now – but who knows.
Side Note: Did you hear that Boston’s Alden & Harlow has their “secret” burger on the menu? Not so secret anymore, my friend. They only make a few every night, so get there early if you really want to try it. (I also heard through the grapevines that they have a top secret burger that isn’t on the menu.)
Back to bananas. I was dying to get my hands on one of these, but a random trip to New York just for a slice of bread just didn’t seem quite worth it. So, I made my own.
What resturant dishes have you tried to imitate?
- 5 medium ripe bananas
- 1/2 vegetable oil
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp coco powder
- Preheat oven at 350 F
- Smash bananas with a fork or potatoe smasher and then add the oil and mix
- In another bowl, mix eggs and sugar
- In yet another bowl, mix all the dry ingredients
- Add the eggs into the banana mixture and stir
- Add the flower into the banana mixture and mix until it is fully incorporated
- Place into a 9×5 loaf pan and bake for an hour
- 1 tsp instant coffee
- 1 tsp warm water
- 2 tsp powdered sugar
- honey (to mix in and drizzle on top)
- Dissolve the instant coffee in water
- Beat mascarpone, coffee, and sugar with a handheld or stand mixture
- Slice a piece of banana bread, dollop a big spoonfull of mascarpone on top, sprinkle buckwheat and drizzle on the honey