It’s almost been six weeks since I’ve gotten back from Morocco and I’m not entirely sure what I’ve been up to since then. Although I attempted to give academics another shot this semester, I’ve had trouble cracking a book, and I think that’s okay. This has really been a time of both physical and mental re-centering and I don’t feel that I’ve been entirely unproductive. The past few weeks have given me the opportunity to sure up some relationships that had needed repairing and continue others that were strengthened by my time abroad.
I’ve also been spending a lot of time in the kitchen. It’s been difficult for me to go more than a few days without baking, usually something with chocolate chips. In fact, we recently finished a 72 ounce bag of chocolate chips in my house! That’s a lot of chocolate. Just in case anyone out there has any inclinations to bake (okay so mostly just because I feel like it) I thought I’d share my adapted banana bread recipe with you!
1/4 cup + two tablespoons sugar
1/2 stick softened butter
2 bananas (overripe if possible)
1/4 cup sour cream (or yogurt, or ricotta cheese)
1 cup flour (I’ve been using white wheat)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup + a little extra if that doesn’t look like enough chocolate chips (see why we go through them so quickly?)
Oven at 350, makes one loaf. Butter and flour the pan, mix in wet ingredients and incorporate well, followed by dry ingredients. Takes about 35 minutes but it can be a bit finicky depending on the bananas.