Torta di banane

I did my grocery shopping for the week and got bananas. Surprisingly, though they were green at the stems when I bought them yesterday afternoon, they had already begun to brown by the time I got home last night. So I did what any sane person would do with bananas going brown too fast, I decided to make bread when I got home from school today.

Generally speaking this wouldn't be anything to write home about (literally, in this case), but the only recipe I had was my mothers, and it had words like "cups" and "sticks of butter" and "sour cream", which are all words that don't exist in my neighborhood grocery store. So I had to improvise my recipe, adjusting the amounts as I thought they might work, playing it by ear. Did I mention that I also had no mixer? I am just glad I figured out how to cream butter with a whisk...the secret? Time. Luckily I have too much of that!

Also, I baked them off in a silicone muffin pan, because I wasn't sure my family had anything for baking cakes and such in (they didn't, as far as I could see) and so I needed to borrow something from school which was easy to transport, and this won.

So how did it work? Well, they were too sweet because the yogurt was sweetened (couldn't find 100% plain), and they were more like cake than bread because the batter was too thin, but they still had that moist banana texture, and my host family likes them, apparently. They find the concept a bit strange (bananas aren't for baking here), but it didn't phase them. My host mom asked me for the recipe, at which point I made up some weights in terms of grams and some volumes in terms of milliliters, and I wish her the best of luck in reaching anything approximating my approximation of the real thing!