This cake is a less dense version of banana bread, so it can be served in many ways. At Tribeca Treats we typically serve it with Chocolate Cream Cheese Icing (page 150), but it also tastes great with Cream Cheese Icing (page 144), the “Sassy” Cinnamon variation on the Vanilla Icing (page 136), or even consider baking it in a loaf pan, cutting off a slice, and serving it alongside chocolate mousse or whipped cream and fresh berries. The key to this recipe is to use overripe bananas. Typically, the browner the peel, the sweeter the banana has become. Since bananas are usually on the greener side in the grocery store, plan on buying them several days in advance of when you’ll be making the cake. Keeping them in a closed paper bag at room temperature will speed the ripening process.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.