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Making Chocolate & Grandma’s 90th Birthday – Eat Local Maui Challenge

A glimpse into Day 9 of eating 100% locally grown and raised foods from the Hawaiian Islands. I pretty much ate leftovers all day, but attempted to make a banana cake topped in chocolate for my Grandma’s 90th birthday. It tasted good, but you get some intimate family moments as my family teases me the recipe might need more tweeking. Recipe included below, but I hope all the bakers out there will give me some tips (I know there’s no leavening! Am doing the Eat Local Maui Challenge and only sourcing ingredients from the Hawaiian Islands). 

breakfast :: chicken broth.chicken with cassava and wild greens mash from yesterday. Coffeeberry extract from Hana Nai’a.  

lunch :: 3 banana muffins (recipe below)


100% Locally Sourced Banana Muffins - photo by Sunny Savage
100% Locally Sourced Banana Muffins – photo by Sunny Savage

Preheat oven to 350°F

In mixing bowl, combine ::

In separate smaller mixing bowl ::

Mix the ingredients from the dry mixing bowl into the liquid ingredient mixing bowl bit by bit. Then, pour into baking dish. I used quite a bit of fat (coconut oil from Hawaii Nut Oils) in the bottom of the pan to make sure they wouldn’t stick. Bake time depends on pan size. I made 2 small hearts and 4 muffins, bake time 15 minutes at 350°F.


Grandma’s 90th Birthday Dinner – photo by Sunny Savage

dinner :: Dried persimmons gifted from my Auntie at Protea Gardens of Maui. Carrots from Okoa Farms, Hawaiian sandalwood hydrosol (Santalum paniculatum), honey from Upcountry Apiaries, coconut oil from Hawaii Nut Oils. Venison gifted from a friend, salt from Hawaiian Volcano Sea Salt, pink peppercorn (Schinus molle)***. Cassava* and wild greens*** mash. Banana cake with chocolate. 

drink :: elderflower champagne made with elderflowers (Sambucus mexicana)***, honey from UpCountry Apiaries, lemons*.

* = grown by me*** = foraged by me

#eatlocalmaui2020 #projectlocavore

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