Banana Chocolate cupcakes, a recipe from Athens

QUARANTINE DIARIES, COMFORT FOOD & ALL THE SMALL THINGS THAT KEEP US GOING

A short interview with Artemis, from Athens. She baked some delicious banana-chocolate cupcakes.

A FEW WORDS ABOUT YOU AND WHERE DID THE QUARANTINE FIND YOU?

Common, you do know me. Anyhow, I am Artemis and I am well. I write on the blog WonderfoodLand and I’m a full time food stylist for Akis Petretzikis. The quarantine got me on a Friday evening whilst I was enjoying my last meze and nibbles at my favourite place in Athens, with my equally favourite people.

What did it change for you ?

Eversince, quarantine and I are in a tumultuous relationship. At times, we are fiercely in love, then we can’t stand each other but we persevere in the hope that our relationship will end in a civilized manner. It is a demanding relationship, I need to distance myself from friends, parents, nieces and nephews and my favourite person. This takes a heavy toll on us and makes our relationship unsufferable.

How do you cope?

Well there are times that I simply don’t cope. Thankfully, the positives balance the scale as I let myself relax and come to terms with the mood of the day and fleeting moment: from boredom to sadness and nervousness about what comes next, to pure joy as I can smell the blossomed orange trees from my window.

Do I cope, I wonder?

How many loo-rolls can you count in your cupboards?

My usual dozen. I live dangerously.

Comfort food: banana-chocolate cupcakes

Not sure if this counts as comfort food. I came across this recipe on an insta story from fellow foodblogger @emmaforeatingaround and I just went for it. It’s a banana chocolate cake. There was an overripe banana that was seriously turning on the black side. I felt pity for the poor fruit, it looked too sad. Since I only had one, I used cupcake cases instead of a cake tin and did half the dose. But the full dose is below:


Banana Chocolate Cupcakes


Recipe credit: Emma @emmafromeatingaround.

Ingredients

  • 150 gr olive oil
  • 100 gr sugar
  • 2 eggs
  • 2 ripe bananas, mushed
  • ½ tsp cinnamon or 1 ts vanilla essence (I went for cinnamon)
  • 250 gr self raising flour
  • 200 gr chocolate, finely chopped (I used milk chocolate).

Directions

  1. Preheat the oven on 190C (resistance oven) or 180C (fan oven)
  2. Beat the the olive oil with sugar, using a mixer or you can use a whisk like I did (too bored to drag out the mixer)
  3. Add in the eggs one-by-one whilst whisking for another couple of minutes.
  4. Fold in the mashed bananas and sprinkle the cinnamon into the mixture.
  5. Sieve the flour and gently mix it in the cake mixture.
  6. Continue with the chocolate, always folding in gently with a spatula.
  7. Transfer the mixture on a lined baking tin or muffin tin.
  8. Bake for 30 minutes.

Where will you go eat once this madness is over?

Everywhere. E-V-E-R-Y-W-H-E-R-E! (did I stress that enough?)

Share a wish, just so we can finish on a happy note.

If you don’t mind, I will share a song.

from Athens with love,

Artemis T.

PS: If you wish to be part of my quarantine cuisine diaries and share your experience on Eat Yourself Greek (EYG), please drop me a line here.

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