A Columbian Brunch Favorite Cayeye & The Best Recipe For Banana Bread

Anna celebrates Hispanic Heritage Month with a Columbian brunch favorite “Cayeye.” It’s boiled and then whipped green bananas mixed with mozzarella for a consistency much like a polenta. After it’s plated it gets a layer of pepper and tomato sauce, with a drizzle of crunchy chili crisp (Anna swears by Don Chilio’s). It’s finished by topping it off with a beautifully fried egg. Next, we continue to Anna’s award-winning banana bread. The trick here is fire-roasted bananas that get mashed for a smokey flavor, add the batter mix in some chocolate chips, and pour into your baker. Sprinkle a little pearl sugar for an extra color and pop into the oven. Let it cool and serve it up enjoy!