After running away to work on a plantation in South-America, the then young French-Canadian baker to be, Frank Michaud, developed an affinity for the banana.
He came to respect its relative simplicity in construction and flavor, while remaining cognizant of its ability to combine with and augment what seemed a limitless number of tastes, ingredients, and spices.
Here we have what has come to be a traditional combination: But let’s remind ourselves that the oat and the banana hail from different lands a sea apart. Taken into historical-perspective, this muffin is quite exotic.
