Blackberry Banana Bread

         Here the blackberries are firm little pouches of bitter sweet seedy juiciness. Okay, ¨bitter¨ might be an understatement. It´s more like your tongue meets the berry and you wonder who bit who. Being that they are so boldly tart and tangy, they often make their way into pastries, pies, smoothies, jellies, and popsicles(!)- anything that serves to disguise and sweeten up that sass that they are so full of. I decided to do it with some overripe bananas and maple syrup. The results were gone so fast they ALMOST went undocumented. 
          Other than the sidewalk strawberries (FRESAS, FREEESAS! 3 CAJAS POR MIL COLONES!), these are the only berries that are widely sold in Costa Rica. You can buy them at the farmer´s market on Saturday mornings. Look for the man with purple hands. 

Blackberry Banana Bread
1 3/4 C flour
1 C cane sugar
3/4 Tbsp Baking Soda
1 Tsp ground cinammon
pinch of salt
1 C vanilla yogurt
1/4 stick of butter
2 polka dot bananas
1 C Blackberries
2 eggs
1/4 C maple syrup
a generous drizzle of pure vanilla extract



Set your oven to 300ºF. While it´s heating up, let it melt your butter.

Sift flour, baking soda, cinammon, salt, and sugar into a bowl. Mix mix mix until everything is evenly incorporated.

Your butter should be melted by now! Check it out.

In another bowl, mash bananas and berries with a fork. Depending on how ripe they are, you might want to mince the berries first on a cutting board, but avoid it if possible because you´ll lose some juice in the process. : (  Once the bananas are mashed and have taken on a berrylicious colour and texture, spoon in the yogurt, drizzle in the maple syrup and vanilla extract, and add in the melted butter. Mix gently before folding in the two eggs, and then mix gently some more. As usual, cuidado con los huevos!
Pour your dry mix into the bowl with all the mashed good stuff and slowly mix until all the flour has disappeared.
Pour this mix into a buttered and floured baking pan, pyrex, cast iron pan, or cup cake tin. Give it a kiss and take it to the oven. It´s almost ready when the kitchen is filled with a warm sweet irresistible smell that will make you run giddily to the oven and open it! But! Don´t get too excited. It won´t really be ready until it´s been in for 40 minutes, and the top is slightly golden, and the toothpick comes out clean.

Once it´s out and before it´s all gone, it´s lovely with a cup of tea, for dessert with ice cream, or for breakfast the next day.