One square big enough to share. A banana cake with the slightest tang of sour cream. A smother of chocolate, closer to a ganache than frosting. And a single banana chip to finish. Thumbs up. If you pop the cake in the toaster oven for a few minutes, the edges get extra crisp and the dark chocolate turns molten—a delicious lava bit with each forkful.
It's lovely, yes, but the single best item at Oro Bakery are those madelines, plump, moist and lemony. You might remember them from our post on Serious Eats's Guide to the Best Madeleines in New York City. They are stellar, I kid you not!
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