My hands were itchy during my weekend in Ipoh plus my youngest sister keep on bugging me to “play bake bake”, so I got this banana coffee muffin recipe from Jo’s Deli and Bakery. Whenever I wanted to come out with something new, I search from this site for some recipes and do some modification to my own preferences. I hope that my sister will bring it to school and proudly tell her friends that I made her those muffins during waktu rehat. : p
Makes 12 large muffins 180g all-purpose flour
195g superfine flour
5 tsp baking powder or 2-1/2 tsp double action baking powder
1/2 tsp salt
210g castor sugar
3 large eggs, lightly beaten
4 tbsp instant coffee powder
130g butter, melted and cooled
3 ripe bananas, mashed
Coffee powder to dust muffin surfaceMETHOD:
Preheat oven at 200 degC. Line muffin tray with paper cups.
Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.
In another mixing bowl, dissolve coffee powder in milk. Add egg and melted butter. Mix well.
Make a well in the middle of dry ingredients. Add the wet ingredients and mashed bananas. Mix just until all the flour is moistened. The batter should look lumpy. Do not overmix.
Divide batter into 12 muffin cups. Dust surface of muffins with a little coffee powder.
Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.
Transfer to wire racks to let cool.
Use ripe bananas for stronger fragrant.
I doubled the amount of bananas because my sisters love bananas and I cubed them instead of mashing them.
I cut down the amount of coffee powder because I wish to have more banana-ly taste and smell.
Boolicious from masak-masak shared out her family recipe of banana cake too. If you wish to come out with banana cake instead of muffins, do adapt her recipe.