It might be one of the first things you learned to bake, but it can go wrong in so many ways. It might be overly dense and gloopy in the middle, or dried-out with a sandy consistency. And flavor-wise, too many banana breads fail to deliver.
April Dodd from the Milk Street Cooking School will share the only banana bread recipe you’ll ever need, and demonstrate how to follow it for the tastiest results. She'll explain how to deepen the flavor with nutty browned butter and spike it with aromatic cardamom.
Dodd will also spell out the difference between baking powder and baking soda and why this banana bread calls for both. She'll explain how to accurately measure flour and work with different sizes of eggs. While the banana bread is in the oven, she’ll show how to whip up a simple stone fruit compote. Served together, your banana bread and quick jam are just as good at breakfast time as they are served as a dessert.
About the instructor
April Dodd began her culinary career at Middlebury College in Vermont, where she discovered a love for nourishing people while supporting local economies through food. Since then, her cooking pursuits have included managing the college’s food preservation program; working in a bakery in France; developing recipes for a cupcake shop; founding a culinary skills training program in Nairobi, Kenya; working as the chef at a women-only retirement community in her hometown of Lexington, Kentucky; and serving as a consultant to the Food and Agriculture Organization of the United Nations.
This video is part of AARP’s Virtual Community Center, where you can find a variety of free virtual events designed for learning, self-improvement and fun.
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