Start the Day the Clarence Way
Clarence in Tauranga is not just the perfect spot for an evening aperitivo or delightful meal, they now also serve breakfast Monday through to Friday from 7am until 11.30am.
The menu includes Mediterranean morning essentials like freshly baked pastries and great coffee as well as the Kiwi must-haves of eggs (your way, Turkish and Bene). And if you really want to kick the day off, try one of their breakfast or espresso martinis.
With beautiful spaces including the outside courtyard and the timelessly chic interiors, there is a spot perfect for your mid-week brunching, weekly meetings or quick bite on the way to work.
Check out the beautiful banana bread recipe we managed to get Executive Chef Ryan Allen to share with us. Enjoy this with bacon, maple and ricotta or simply with butter as they do at Clarence.
Clarence
51 Willow Street, Tauranga
Clarence Banana Bread
3 medium very ripe bananas
80g butter, melted
½ tsp baking soda
1 pinch salt
¾ cup sugar
1 large egg, beaten
1 tsp vanilla extract
1 cup flour
½ cup spelt flour
Preheat the oven to 175°C and butter a 20 x 10cm loaf pan.
Mash the bananas and add the butter.
Mix in the baking soda and salt. Stir in the sugar, beaten egg and vanilla extract. Mix in the flours. Pour the batter into your prepared loaf pan and bake for 55–65 minutes or until a toothpick or wooden skewer inserted into the centre comes out clean.
Remove from oven and let cool in the pan for a few minutes before removing from the pan. Cool completely before slicing.
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days.
Serve sliced with whipped ricotta (ricotta and maple syrup, whipped), slices of banana, crispy bacon and a good drizzle of quality maple syrup.
