At work in my previous work place there was a private company selling yummy muffins in a rustic paper cup. I was waiting for a good muffin recipe to experiment my own paper cups. One day on the final presentation day of a course, when all my fellow attendees selected topics like 'obesity in kids', 'my research' etc I proudly chose to give a talk on kerala, my state in india and topped it up with a recipe handout and snapshot of keralan chicken biriyani. Feeling very special myself (you the feeling when you feel so good about urself what ever else the others thing? Yes, I had that moment), there comes another girl in another group with a recipe to banana cake her nan used to bake. I knew it would have been yummy and she knew it too. I came home and started searching for a yummy banana cake recipe. Low and behold I saw a recipe by the one and only comfort-food-queen Nigella Lawson. I knew this was it. I made a few alterations to suit my taste and needs and cooked it for my dear friend P and her daughter R. Here is the recipe I used.
very ripe bananas - 300g excluding peels
sultanas/ raisins - 100g
water - 75 - 100ml
tea bag - 1
plain flour - 175g
baking powder - 2 tsp
bicarbonate of soda - 1/2 tsp
salt - 1/2 tsp
butter - 125g
brown/ caster sugar - 150g
eggs - 2
vanilla extract - 1 tsp
- preheat oven to 170 degreeC
- add boiling hot water to tea bag as u would for tea. Give it a squeeze and get the bag out. Nigellas original recipe asked for whisky. I substituted it for tea.
- add sultanas to it and leave it for 5-10mts
- combine / seive flour, salt and raising agents together in a bowl.
- melt your butter
- in a second bowl add the melted butter to sugar and mix well. Now add the eggs one at a time mixing well after each addition.
- mash your bananas, a few chunks are ok, they add texture to ur muffin.
- add the bananas to ur second bowl together with drained sultanas and vanilla extract.
- Nigellas original recipe used walnuts. I am not a big fan of them, hence avoided it.
- add the flour mix to the banana mix a little at a time, gently folding the mixture in. Never use a hard hand or you will end up with a banana flavoured stone.
- I poured this mixture in to a buttered and paper lined muffin tray and baked for 20 mts. A cake with the same mixture would take 1 hr.
The recipe warrants yellow cavendish bananas, the usual ones you get in supermarket, but if you can't get it 'robusta' green bananas are great too.
For the paper cup, I cut a square piece of baking sheet and moulded it into the trough in the muffin tray. They sure do add a great personal touch to ur muffins.