I might not have blogged about this one particularly simple cake (I might have posted some pictures in the past though) but that doesn't mean that this cake doesn't deserve a highlight and its own blog post. This humble banana muffin in particular is very special to me and it goes back to my early college days in TX.
I started baking at the last year of my college days I think. I was more of a cooking type of girl, Indonesian home-cooked meals, Chinese, American, Italian, a little French, and for a student, that was something. I never really interested in baking world until I met this little sweet cake. I was at my friend's house for a bible study and she just made this cake. She served it right out of the oven and it was love at first bite, I immediately asked for the recipe. She got the recipe from a missionary and she's been using the recipe ever since.
I made this particular one for my baby nephew, Tobias, with the help of my niece's (Tobias' big sister) help. He's just gone through a very painful throat surgery and wouldn't eat or drink for days cuz of the pain. He is a really energetic 1.5 year old boy and it broke my heart to see him lying in the hospital bed with tubes and everything on his body for a week. I baked this as soon as he came home from the hospital and hoping that he would eat it, he liked it when I made it before.
On a completely different topic, San Jose is finally starting to show some warmth. Today, I drove to work and lunch with a clear blue sky with no single white streaks, gentle and cool breeze and warm sunny sun, a fine California day. Farmers' market is one of my favorite place to visit, I saw lots of cherries yesterday and stone fruits are beginning to appear everywhere. I am excited!
Banana & Chocolate Chip Muffins
Yield: 12 standard muffin cups
3 overripe bananas, mashed with a fork
1/2 cup granulated sugar
1 tsp. vanilla extract
1/3 cup melted butter/vegetable oil
1.5 cups flour
1 tsp. baking powder
1 tsp. baking soda
pinch of salt
Semi-sweet chocolate chips and/or toasted nuts
- Preheat the oven to 350 F (325 F for the mini version)
- Combine the dry and wet ingredients into separate bowl (don't forget to sift the dry ingredients)
- Mix the dry into the wet and mix until just combined, do not overmix
- Fold in the topping (chocolate chips and/or nuts)
- Divide the batter into 12 standard muffin cups
- Put it into the oven and bake for about 15 minutes or until golden brown on top