It’s autumn in the U.S., and zucchini abounds in gardens, grocery stores, and recipes… especially snack recipes: zucchini bread, cake, muffins, fritters… the list goes on and on.
But here in Philippines, it’s just typhoon season, and zucchinis are imported and expensive. So we’re gonna have to make our snack food out of something else.
Enter the humble banana: always plentiful, always delicious, and always cheap- the local ones, anyway. I learned early during my stay in the tropics that there is more than one variety of banana! In addition to the American Cavendish that I grew up with, I am now privy to several other varieties, including our hardy and local favourite, the “Lacatan.” These bananas take their time ripening and have a strong, sweet banana flavor. When they eventually do go brown on the counter (after about a week or more,) they are perfect for mashing and baking up with oats and chocolate chips….