While Magnolia Bakery may be known for their cupcakes, thanks to Sex and the City, I always stop by the original Bleeker St. shop in New York City for their banana pudding. I love getting a little cup to-go and enjoying it at the little park just across the street. Recently, I was craving this signature NYC dessert, so I whipped up a batch using the recipe from the new cookbook.
*This post uses affiliate links.
I’m excited to share the banana bread recipe, from Chef Dominique Ansel’s new cookbook Everyone Can Bake. It’s the follow up to his debut book, The Secret Recipes, which featured many of his signature bakery items. I made the Cronut, Frozen S’more and Cookie Shots, but the recipes were definitely more technically involved. In his latest offering, the recipes are geared for the home cook, which is very appropriate during this pandemic. He shares takes on classics including pound cake, banana bread, brownies and more. I like how the book is structured. There are base, filling and topping recipes, and within each of those, he offers easy tweaks. Ultimately, I decided to top mine with streusel.
What’s my favorite chocolate chip cookie, you ask? It’s from Jacques Torres Chocolate in New York City. Ask for it warmed and it’s heavenly. Crispy on the edges, chewy in the middle, and most importantly, with delicious melty puddles of chocolate. Sadly, I’m not in NYC often enough to get my fix, so, luckily, there is a recipe.
A month ago, I went to the new Union Fare food hall in NYC, where Chef Thiago just launched a croissant spread in crazy flavors including red velvet, cookies ‘n cream, creme brûlée, Matcha and the super Instagrammable birthday cake. At the time, there was only a little buzz about the funfetti-style croissant, so I managed to get by without lines or sold-out signs. I’m not sure how it is now but I just couldn’t wait till my next NY trip so I decided to re-create them.
