Pans de SmoCo

Here on the farm, teatime comes around 11am and it’s called SmoCo, short for “Smoke and Coffee.” No one smokes during SmoCo and only some of us drink coffee, but an ex-WWOOFer named Maria from Australia introduced the term and it stuck. SmoCo makes me happy for a few reasons: It divides our work day into two semi-equal parts making whatever job of the day all the more enjoyable, it is always a welcome break, and it involves caffeine and bread. Olivia recently bought a bread machine, so we have fresh baked bread on hand at all times. Last week, Victoria made a delicious zucchini bread that only got better with time. This week, I followed suit and turned our old bananas into banana bread. I have included both recipes below with the hope that you bake a couple loaves and then take a few minutes out of your morning to relax and enjoy your very own SmoCo.



* 3 eggs
* 1 cup vegetable oil (Victoria used olive oil and it worked well. Perhaps it tasted a bit more of Spain?)
* 2 cups white sugar
* 2 cups grated zucchini
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 3 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup chopped walnuts and raisins (if desired)

Preheat oven to 325 degrees. Grease and flour two 8×4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until just done.

BANANA BREAD (Courtesy of The Blue Dress Cookbook)


*1 cup (2 sticks) butter, softened
*2 cups sugar
*6 really ripe bananas, mashed
*4 eggs, well beaten
*2 1/2 cups cake flour (if you can’t get cake flour, sift your flour before measuring)
*2 t. baking soda
*1 t. salt

Preheat oven to 350 degrees. Cream the sugar and butter with an electric mixer until fluffy. Add the bananas and eggs and mix well. Sift together the dry ingredients. Gently fold into the banana mixture just until combined. Pour into two greased loaf pans. Bake for 50-60 minutes or until a toothpick comes out clean and the edges begin to pull away from the pan. Cool on a rack for 10 minutes, and then remove from pan. Freezes well.


2 thoughts on “Pans de SmoCo

  1. Annie,
    Brother Hap alerted me to happeltizer and I have really enjoyed your posts. I spent a couple of magical weeks in and around Cordoba and Malaga when I was just out of college and your bites have refreshed many great memories. I don’t know how the WWOOFing is in the Basque country, but that part of Spain is great as well. Grandpa sends his best.
    Muy envidioso,

  2. Annie,

    It’s Tim Foster calling . . . I just talked with Allie on the phone after too long, and mentioned that I am hoping to get out into the world to live and work somewhere . . . she said you might have thoughts, because you were out there doing just that. She told me about your journal, and here I am. Write back if you can . . . I’d love to hear all about your experiences so far.

    Hope all is well with you.


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