Thunderstorm Detox with Banana Cookies
By: Alina V
Tags: Food, Thoughts, Memories, Travel, Cooking

It’s not all butterflies and sunshine on Corfu. On Corfu you should always be prepared to accept Nature in all manifestations. The truth is that Nature won’t ask whether you are prepared. So as a precaution — close windows, hide under blankets and pray that stone can withstand water (although you don’t really believe it when the rain comes roaring and hits your walls with full force over and over again) as soon as you hear the distant rumbling of thunder. The forecast told us yesterday that we’d have stormy wind, heavy rain, high waves, loud thunderstorms the entire night and at least half of post-Christmas Sunday. It didn’t mention an earthquake (oops) but I haven’t felt a thing anyway, although there actually was an earthquake of 3.0 as we were just informed.

We are blessed to live at the foot of a very big and beautiful mountain, called Pantokrator — and of course we are facing the sea. The downside of the gorgeous view is that every stormy cloud lingers a little while longer above our heads before it manages to roll over the mountain top. So we do get it all.

Desperately trying not to look out of the window (and to escape parenting in a closed space), I felt the urge to cook something. I had three very ripe bananas and an inspiration to make a sweet snack, so I baked banana cookies.

If you remember my last entry, the main principle of my cooking is not to overcomplicate it. Bananas — when they are ripe — are practically a thing in itself. They are sweet, gluey, smell great and survive baking adorably.

So, we need bananas. Ripe, on the verge of spoiled. Mashed.

2. We also need something to stabilise them and give us a bit more texture. Oats (fine or coarse or both) will do just fine. An alternative for those who doesn’t like oats (like my mum) — wholemeal flour.

3. We can raise it a bit too if we feel like it. A bit of baking powder will do, but don’t get excited with it. Maybe half a tea spoon.

4. Going back to texture and aroma. Do you like nuts? Crushed nuts it is. Almonds, for example. Or pistachios? Hazelnuts? Or maybe seeds instead, like pumpkin or sunflower?

What about dried fruit, like raisins, chopped apricots, figs, dates, plums?

Half a tea spoon cocoa powder?

Sprinkle with cinnamon?

All of the above?

You get the point. Whatever makes you tick. I wouldn’t add pickles though. Nor bacon. Just not this time.

with wholemeal flour, baking powder, raisins, crushed almonds, cocoa powder, cinnamon

with oats, baking powder, raisins, crushed almonds, cocoa powder, cinnamon

5. Right, after we defined the ingredients, the next step is mix and bake. The dough will be soft, gooey, not too wet though and it won’t hold its shape. You shouldn’t be able to roll it into a ball or anything. This means, don’t go too hard on flour and/or oats.

Get your tray and baking paper, preheat the stove (I like 200 degrees Celsius), with a spoon or a fork form nice round (or any other shape, really) cookies on the paper. Not too thick, not too big. Palm size tops.

Bake until they are brown (not black) and the surface has dried. Takes me ca. 15 min, but I won’t commit to a specific time with your stove and your choice of ingredients.

Enjoy the smell, the texture and the taste. Store in a dry cool place with access to air for 2–3 days. Will last a bit longer in the fridge.

P.S. Oh, and did you notice? No sugar.