Published Friday, June 4, 2021
By Melissa Pette
This week, our little piece of heaven Costa Rica has been headlining the news all over the world. Specifically for three main reasons: being an example of an open-harms country for immigrants, seeking to further reduce its carbon footprint and a country where Human Rights are respected.
That reflection is part of an amazing message I got from our new friend Jared Hollander from Homer in Kenai Peninsula, Alaska. He is now peacefully retired in Osa, in the southern zone of the country.
"I had learned this while living in Costa Rica, in this small tropical forest garden that maybe is a small country but no doubt it is richer in values than the biggest countries blazoning themselves as a First World Country," he said.
Well said Jared!
Jared said he tried the Tico Cornbread we cooked a few weeks ago, shared by Monika Krause from Bludenz, Vorarlberg, Austria and now living in Escazu. But according to Jared, his version with banana is a must!
"I learned to bake a wide variety of tropical fruits recipes with the help of my Tico friends in Osa," he said.
So, let's go to the kitchen!
Tico Banana bread
By Jared Hollander
From Homer, Alaska
Living in Osa
To serving 12 people, the ingredients you'll need are:
» Half a cup of butter.
» 1 and 1/2 cups of sugar.
» 3 ripe bananas.
» 1 egg.
» 5 tablespoons of milk.
» 1 cup of flour.
» 1 teaspoon of yeast (baking powder).
» Half a teaspoon of baking soda.
» Half a teaspoon of salt.
» Half a cup of chopped walnuts (this is optional).
» A pinch of cinnamon and vanilla (this is optional).
First, mix half of the butter and 1 cup of sugar. Mash the bananas with a fork, make a smooth paste. Add the egg, milk, and the rest of the butter. Mix well.
Then, mix the flour, baking powder, baking soda and salt. Stir the ingredients. Add the mixture you previously made. Mix all the ingredients again. Add the walnuts, cinnamon and vanilla. Mix the ingredients until the flour disappears and you make a big dense dough.
Put the dough into a buttered mold. Sprinkle the rest of sugar to obtain a crunchy top layer. Put it in the oven at 350ºF (or about 180ºC) for 40 minutes or until it is baked inside. Wait 'til it gets cold and serve.
The Banana bread will stay fresh in the fridge for up to 5 days. This is the moistest cake I’ve ever eaten!
If you are a banana lover, like me, you should try the amazing recipe for Calypso Sweet Cold Banana Dessert shared by Barry and Susie Harrison, who jumped from Winnipeg, Manitoba, Canada to Puerto Viejo, Limón.
Don't forget to send your homemade recipes with a photo of the dish to firstname.lastname@example.org. Take a look at more tasty recipes on the AM Costa Rica Food page.
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