My family and I are still staying near Santiago. I like the city and all of it’s hustle and bustle but I am starting to miss the peace and quiet of the South. I know I sound like a broken record but these pictures are not good. I am going to improve my food photography skills muy pronto but I am still a newbie and not in my element in this kitchen so bare with me. There is only one set of dishes in this house and, as you can see, they are covered with bright, loud stripes that do not make for good photos.
Our current routine of driving into the city and getting back late only allows for cooking in the morning so I have been making mostly breakfast foods. Yesterday I made a quick breakfast hash with potatoes, cheese, chicken, eggs, red bell pepper, and a few other things. I served it with avocados on the side. It was much too random to write a recipe. Actually, most everything I make is spontaneous and totally by touch. That’s what cooking is.
We are trying not to buy more food than we need so we don’t have wasted food when we leave. This is both good and bad. It means there are less ingredients to work with but because there are less ingredients it inspires more creativity. Plato said that necessity is the mother of invention and must agree. Some of my best ideas have been inspired by a need to use an abundance of something or, like in this case, a lack. I made a frittata with miscellaneous contents of the fridge. Then, because I wanted to heat the oven because the house was cold but not really cold enough for a fire, I decided to make a chocolate banana bread. This kitchen doesn’t even have a whisk but I did find a silicone Bundt pan that I decided to use.
- 3 medium sized bananas, ripe
- 1/2 cup butter
- 3/4 cup plus 2 Tbs. brown sugar (I used 3/4 cup white sugar and 2 Tbs. liquid Chancaca)
- 1 large egg
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 cup whole wheat flour or all purpose
- 1 1/2 Tbs. coffee
- 1/2 cup plus 2 Tbs. cocoa powder
- 1 cup chopped semi-sweet dark chocolate
- Peel bananas and mash in a large mixing bowl. Add sugar and butter and stir to combine. Pour in egg and stir. Add vanilla, salt, soda, coffee and flour. Mix in cocoa. Last fold in chocolate chunks.
- Pour into greased 9 - 5 inch baking pan (or you can use a Bundt pan like me. It just comes out a little short.) and bake at 350 degrees F (180 C) for about 12 - 15 minutes until a toothpick comes out clean.
- Serve warm or let cool. I sprinkled mine with powdered sugar but that is optional.
adapted from Smitten Kitchen's double chocolate banana bread