Mother’s Day can be celebrated so many different ways. Perhaps your mom prefers a hike in the mountains or a relaxing morning out at her favorite brunch spot or a quiet slumber at home with breakfast in bed. James Beard Award semi-finalist Chef Bruce Moffett of Good Food on Montford in Charlotte has a recipe ideal for almost any Mother’s Day plan.
Katrina Moffett, Chef Moffett’s wife, shared a recipe for Banana Bread that has been a family favorite for more than 50 years. The moist banana-packed loaf can be wrapped in foil for a day in the mountains, an afternoon on the beach or can be dressed up and served as they do at Good Food on Montford with a topping of Macadamia Ice Cream and Goat’s Milk Dulce de Leche from Executive Chef Larry Schreiber for a decadent dessert at home. Bake the bread in a large loaf pan and shingle the slices on the plate with the ice cream and dulce de leche or break the batter up into a muffin tin or smaller loaf pans for individual servings.
Banana Bread, Macadamia Ice Cream, Goat’s Milk Dulce de Leche
From Executive Chef Larry Schreiber of Good Food on Montford in Charlotte, North Carolina, with a banana bread recipe from Katrina Moffett’s family
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