Michi Photostory

It’s been 12 days since the last time I went out and today is Day 8 of Community Quarantine. I mentioned before that I have no problem with staying at home because this is my life for the last 12 years. I’m an introvert and full-time mom so I enjoy being at home pero iba pa rin pala yung feeling na hindi ka talaga makalabas ng bahay because of Covid19. I suddenly miss going to the grocery, lalo na ngayon na na nasa bahay kami lahat. Mabilis maubos ang food supply.

We always have bananas at home so my husband bought a bunch of banana day before the lockdown. I’ve been saving the few pieces of overripe bananas so I can bake banana cupcake but two days ago, my husband made banana smoothies so nabawasan pa. Waah! Since we don’t have loaf bread at home, I decided to use the remaining bananas so we have something to eat. If there is no quarantine, we can easily go to the market or grocery so we can buy other ingredients pero sa panahon ngayon, it is better to stay home and use whatever ingredients we have.


I started baking when I got married and I’ve been using this Banana cupcake recipe since 2006. I got the recipe from Yummy Magazine, good thing I copied it because I can no longer find the magazine; nasama na yata sa binaha nung Typhoon Milenyo. Anyway, I like this recipe because my cupcake is soft and moist and even I remove some of the ingredients, masarap pa rin siya. Most of the time, I don’t add instant coffee mix or cinnamon sugar. If I have available chocolate chips or nuts at home, I added it to the recipe.

Banana Cupcake and Banana Bread Recipe 

Ingredients

1/2 cup butter
2/3 cup sugar
1 egg
2 mashed bananas
1 + 1/2 tsp instant coffee dissolves in 1+1/2 water
1 cup + 2 tbsp flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
1/4 tsp cinnamon

Procedures

1. In a bowl, mix together ½ cup butter at room temperature and 2/3 cup sugar.
2. Add 1 egg and 2 mashed bananas.
3. Mix in coffee (1 ½ tsp instant coffee dissolved in 1 ½ water)
4. Add 1 cup plus 2 tbsp flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
5. Spoon the mixture into paper-lined muffin cups. Sprinkle with cinnamon sugar (1tbsp sugar and mixed with ¼ tsp cinnamon.
6. Bake at 350 degrees Fahrenheit about 20 to 25 minutes or till sides are lightly browned and top no longer look wet.

Using the same recipe, I can also make banana bread, I just increase the baking time. It took me 45-50 minutes to bake the banana bread when I use the loaf baking pan. I doubled the recipe and was able to bake 32 pieces of cupcakes and according to my son same taste (meaning masarap) pa rin kahit kulang kami ng isang banana, instant coffee, and cinnamon sugar.