This is a fantastic dessert for a large gathering. Kris Rudolph introduced me to this deliciousness while I was in San Miguel de Allende. Kris, a talented cooking instructor, offers a variety of courses centered on Mexican cuisine (KrisRudolph.com). She also leads food tours in Italy! Suffice it to say, I felt both inspired and in awe of her. How could I have gone this long without knowing about this sponge cake? I’ve taken the liberty to tweak it a bit, but Kris is definitely the inspiration.

Perfect for brunch, afternoon tea, or just snacking, this moist and flavorful bread stays delicious for at least 3 days unrefrigerated when tightly covered in plastic wrap. Refrigeration makes the cake become dense. The riper the bananas, the richer their flavor. I actually prefer them just beginning to brown.

These just might be my favorite muffins, and once you taste them, I think you'll understand why. There’s something magical about tart cranberries nestled in a tender, oat-studded batter that strikes the perfect balance between wholesome and indulgent. Wonderfully moist without being dense, pleasantly tangy without being too tart, and just sweet enough to feel like a treat. The texture is where these muffins truly shine. A slightly chewy oat texture and a superb crumb.