For what seems to be months now, I’ve been meaning to write something on the colorful history of coffee houses, but I never seem to find the time to sit down and focus on a full piece. Ellen, in an effort to get me back into writing, told me “why don’t you share the recipe for one of your delicious pastries?”
I thought this was a wonderful idea. There are no chefs at Cafe Curuba. We are simply a coffee house that strives to make everything fresh and in-house. All of our recipes come from magazines, cookbooks, blogs, or, some of the best ones, from friends and family. In our effort to be a place of gathering and sharing for the community, why not share these recipes with our fans? Who knows, we may even start a recipe sharing program and one day one of you will submit the recipe for the next great Café Curuba pastry!
This project is in the works. For now, here is the recipe for our bestselling Banana-Chocolate Blondies, which I read for the first time in the New York Times:
12 Tbsp unsalted butter
2 over-ripe bananas, mashed
2 large eggs
2½ cups of dark brown sugar
2 tablespoons dark rum
130 grams all-purpose flour (about 1 cup)
½ teaspoon of kosher salt
1. Heat oven to 350 degrees. Grease 9x13 pan.
2. Brown 12 tablespoons butter. Cool.
3. In a large bowl, whisk together bananas, eggs, dark brown sugar and rum. Whisk in brown butter. 4. In a separate bowl, whisk together flour and fine salt. Fold into batter. Pour the mixture into prepared pan.
5. Bake until the top is firm and a toothpick inserted in the center emerges with a few crumbs attached (or clean) but not wet, 45 to 55 minutes.
NOTE: Thanks to Cafe Curuba owner, Debbie Rabinovici for sharing this yummy recipe...I can almost smell the chocolate now! For more info about Coral Gables Cafe Curuba see our MIAbites article here.
2626 Ponce De Leon Blvd, Coral Gables, FL 33134