Small Pleasures - 8/9/2011

Any kind of tea bread with coffee actually makes my day. My two favorites are pumpkin and banana, and seeing overripe bananas in our fruit bowl prompted me to bake a loaf of the latter. We use a recipe from the Cafe Beaujolais - a little French bistro in the Northern California coast town Mendocino - cookbook. My only requirements for tea bread are that it's moist, and tastes strongly of the principal ingredient. This recipe fits the criteria. The batter makes a loaf and a couple of cupcakes, which were demolished immediately after the tray came out of the oven. I (unsurprisingly) burnt my mouth. 

My favorite thing to drink with tea bread is a cappuccino. I like to dip the bread in the foam and milky espresso until it is saturated - pure happiness. Coffee makes my life.