Don’t let the grumpy-faced logo fool you. Since opening in 2005, the Meserole Avenue café has been lifting the moods of Greenpointers, thanks to its friendly baristas and welcoming, laid-back atmosphere. To make sure its neighbors get off on the right foot, owner Caroline Bell roasts green beans from “socially and environmentally responsible producers” to perfection, and her dedicated staff cups every batch separately to insure that great taste. Customers can even watch the roasting process on a restored vintage Probat.
Knowing that it sometimes takes more than a smooth cup of Joe to de-frizzle your nerves, Café Grumpy also offers creamy banana bread, made with yogurt, vanilla, bananas and cardamom. The next time you find yourself in the doldrums, lighten up your day with an easy-to-make snack straight from your local grouch.
Black Pepper & Cardamom Banana Bread
Yield: 1 1 lb. loaf
Bake: 45-55 minutes
185 grams AP flour
4 grams salt
8 grams baking soda
90 grams sugar
90 grams dark brown sugar
1/4 lb. butter (cut into 1 inch cubes)
270 grams mashed bananas (approx. 3-4 bananas)
4 oz. yogurt
1 tsp. vanilla
4 grams cardamom (ground and sifted)
2 grams black pepper (ground and sifted)
1. Place butter along with both sugars into a mixer fitted with a paddle attachment. Cream ingredients until they are a pale color and a very fluffy consistency.
2. Sift all remaining dry ingredients. Set aside.
3. Mash bananas thoroughly. Add yogurt and vanilla to bananas. Set aside.
4. Slowly add eggs to creamed sugar and butter, scraping down the sides of the bowl between additions to ensure that all ingredients are well incorporated.
5. Alternating between dry and banana/yogurt, add and mix till just combined. Do not over mix.
6. Fill a parchment-lined, greased 1# loaf pan with batter and place on 1/2 sheet tray. Bake for 45-55 minutes.
7. Test with a toothpick for doneness. Allow to cool for 1 hour before removing from pan.
Type your name and email address below, then click "Submit" to be added to our spam-free email list.