The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Nobody disputes the origin of these treats (Nanaimo, B.C.), but there's always an opinion on the exact ingredients.
Dry crisp ladyfingers, sometimes labelled savoiardi, work better than the soft ones in this recipe.
You don't need a mixer to make these dense two-bite brownies — just a whisk.
Coffee lovers, here's your cookie! Roll and cut the dough into festive shapes, or form into logs to slice when it's time to bake a fresh batch.
