It seems like I picked the perfect time to missed all weddings, engagement parties, pregnancy celebrations and birth when I was away in Sydney. I knew I couldn’t make up my absence, so I baked this muffin instead and sent them to my loved ones.
I love the simplicity of this muffin and the way it gives my whole house a new sweet, warmth perfume which reminds me of the orange and golden leaves in Autumn.
All you need are 2 overripe-on-the-edge of stink bananas, brown and handsome. Butter, melted together with honey and vanilla. A little beating is in order, just until they marry together in harmony. Baking soda, baking powder, all purpose flour and a dash of cinnamon, sifted and mixed together.
The key to success is the mixing. Mixed everything just until they are combined, no more. Over mixing will create a tough muffin and biting into dense cake surely is no pleasure!
Adapted from How to Be a Domestic Goddess, Nigella Lawson
2 large, ripe-in-the-verge-of-stink bananas
2 tablespoons unsalted butter
1/4 heaping tablespoons honey
1/2 teaspoons vanilla extract
1 cup all purpose flour
1 heaping teaspoon baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
pinch of salt
1/2 cup of chocolate chips (optional)
Muffin pan and paper baking cups
Preheat the oven to 375F and line your muffin pan with liners.
In a bowl, mashed bananas until resemble a puree of baby food, set aside. In another bowl, sift the dry ingredient and combined slightly.
In a small saucepan, put the butter, honey and vanilla extract over low heat to melt.
Combined the butter mixture to bananas, then make a little circle in the middle of the flour and dump the butter-banana mixture in it.
With a spatula or a wooden spoon, stir the mixture a couple of times, just until it resemble a gooey of banana mixture goodness, soft and lumpy. It wouldn’t look very attractive, but no worries, It would still come out all right.
Fill the muffin cups about two-thirds full of mixture. If you, like me, cannot comprehend the existent of anything banana dessert without chocolate, then drop a few of chocolate chips on top.
You might need to press that little buttons a little to sink into the mixture.
Put in the oven and bake for about 25 minutes. Leave in the pans for 5 minutes, then remove the muffin cups to a wire rack and leave cool for another 5-10 minutes.
I would suggest to eat it warm with a cuppa tea. Enjoy!