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12
servings, 4 ounces eachMedium
By Bo Friberg
Published 2003
This elegant contemporary version of persimmon pudding can be enjoyed all year long by replacing the persimmons with bananas (see the variation following the main recipe), producing what you might call a Pacific Rim–influenced version of the traditional banana bread. With either version, try replacing the spicy gingerbread lattice decoration with Plantain Chips.
