Banana bread is such a classic dessert. It’s great solution for saving over ripened bananas and pleasing a crowd at the same time!
I’ve revamped the traditional recipe to make a lighter batter and a crunchy top. I’ve created a lighter batter by using egg whites instead of the whole egg with yolk. The inspiration came from the Chinese sponge cake, known for its fluffy airy consistency. Although banana bread baked with egg whites won’t turn out as airy as Chinese sponge cake, you’ll notice a lighter texture than regular banana bread.
If the recipe calls for 2 eggs like this popular recipe on all recipes.com – http://allrecipes.com/recipe/banana-banana-bread/ – egg whites from 4 eggs would be used instead. Sprinkle on granulated sugar just before baking and the result will be a crispy, sweet crusty top.
In my opinion, whipped butter is the best thing to come along since sliced bread. I came up with this super simple recipe to serve whipped butter with dinner rolls for Thanksgiving dinner. Roasted garlic also is amazing when spread on bread, why not have it all? Add in some chopped fresh herbs and you have a sinfully savory spread.
Roasting garlic in the oven takes about an hour. You can roast the garlic the day before and finish in about 5 minutes the day you want to serve.
I find that removing the garlic bulb skin before roasting is a lot easier than cutting the bulb in half and wrapping the cloves with the skin in aluminum foil. It’s a little extra work in the beginning but once the bulbs are roasted, they can just get dumped into a food processor.