By Melissa Pette

I wanted to kick off this week's recipe column with a little wisdom from our friend Jared Hollander.

Jared is originally from Homer, on Alaska's beautiful Kenai Peninsula, but these days he's enjoying retirement in Osa, down in Costa Rica's Southern Zone.

One thing Jared loves about Costa Rica isn't just the scenery; it's the people.

"Living in Costa Rica taught me that even a small country can be incredibly rich in values and community," he told us.

That's hard to argue with.

Jared has also fully embraced the local food culture. Over the years, his Tico friends introduced him to all kinds of tropical fruit recipes, and one of his all-time favorites is this unbelievably moist banana bread.

In fact, Jared has a challenge for you: try stopping at just one slice. Good luck with that.

Let’s get cookin’!

Every ingredient is easy to find at just about any supermarket in Costa Rica.

Ingredients to serve about 12 friends:

• 1/2 cup butter.

• 1 1/2 cups sugar, divided.

• 3 ripe bananas.

• 1 egg.

• 5 tablespoons milk.

• 1 cup flour.

• 1 teaspoon baking powder.

• 1/2 teaspoon baking soda.

• 1/2 teaspoon salt.

• A splash of vanilla extract (optional).

• 1/2 cup chopped walnuts (optional).

• A pinch of cinnamon (optional).

Start by creaming together half of the butter and 1 cup of the sugar.

In a separate bowl, mash the bananas until they're nice and smooth. Add the egg, milk, and the remaining butter, then mix well.

In another bowl, combine the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the banana mixture and stir until everything comes together.

Now toss in the walnuts, cinnamon, and vanilla if you're using them. Mix until the flour disappears and you have a thick, rich batter.

Pour the batter into a buttered loaf pan or baking mold. Sprinkle the remaining sugar over the top. This little trick creates a sweet, slightly crunchy crust that's hard to resist.

Bake at 350°F (180°C) for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Once it's done, let it cool before slicing. The aroma alone will test your patience.

This banana bread stays fresh in the refrigerator for up to five days, although there's a pretty good chance it won't last that long.

It's soft, fluffy, incredibly moist, and somewhere between a cake and a loaf of banana heaven.

For the full Tico-style experience, serve a warm slice alongside your favorite Costa Rican coffee.

Whether it's breakfast, an afternoon snack, or a late-night treat, this Tico-style banana bread is always a good idea.

Have a "Pura Vida" Weekend!

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Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food page.

The recipe may contain or come into contact with common allergen ingredients. It is the reader's sole responsibility to review all ingredients and make sure they are suitable for their specific dietary needs and potential adverse reactions.

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