Don't you just love it when you find an error on an already public poster? The only thing worse is seeing a blatant and simple Spanish mistake in an email to the country director... will this ever end?
As I mentioned in an earlier post, I've recently formed a women's baking and business group and this past week we had our second delicious class, this time making banana pancakes and bread with a few of the bananas that are grown in incredible quantities around here.
Always eager to learn a new way to cook an old favorite, the women had been asking for this class for awhile now, and even though attendance was a little lower than last time, I'm so glad we finally got to do it.
Eager taste testers
We used a campo-friendly version that substituted oil for butter and powdered milk for the fresh stuff and then we even threw in a few cacao nibs and shredded coconut at the end (both local and essentially free ingredients for them). Not only did it taste delicious, but we also had enough batter to make 1 loaf, 6 muffins AND banana pancakes. They liked the variety and I liked the excuse to keep snacking on warm moist banana dulces.
A big part of the class is figuring out exactly how much the ingredients cost and then how much profit could be made if we were to sell x number of batches. Sometimes we round the numbers a little bit and they're not always encouraged by seeing a potential profit of less than $5, but as I tell them, thats $5 more than they had before AND they get to eat the leftovers. Sure seems like a win to me.
Campo Banana Bread
3 Very ripe bananas
3/4 Cup Milk (can be powdered)
1/2 Cup Oil
1 Teaspoon Vanilla
1 Cup sugar
2 Cups Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
Mash the bananas and blend all wet ingredients together. In a separate bowl, mix together dry ingredients and then combine with wet ingredients. Pour into a greased pan and bake until golden brown and a toothpick or thin knife can be inserted and removed without any batter on it. Enjoy!