I have to admit I get a little excited when my bananas are overripe. A slightly brown, soft banana with a peel that almost falls off is perfect for baking. The natural sweetness of the banana really shines, and they are easy to mash for a bread or pastry recipe. […]
I'm Zoë François and I love to bake. This is where I play with sugar and take the mystery out of baking everything from cookies to wedding cakes. I studied pastry at the CIA (the culinary school, not the spy agency), worked in restaurants, have written 10 cookbooks and you can find more of my creations in my Substack Newsletter and YouTube videos. More...




