Baking Mood

I was in the ‘baking’ mood yesterday and asked J to watch over Erin while I whipped up a batch of banana bread muffins. I got the recipe from Chef Reggie Aspiras’ book, which was a compilation of her articles in the Philippine Daily Inquirer. It was a going-away gift given to me by my mom before I left the Philippines in 2006.

The recipe was quick and easy, which was why I decided to do it. Anything more complicated than that would have made me looking in a different direction instantly.

I did not have any loaf pans, which was why we had muffins instead. There weren’t any walnuts in our pantry either, so it was nut-free. I baked it for 50 minutes (180 degrees C) to achieve that golden brown color. It was not as moist though as I’d hoped it to be. But since the recipe called for Banana Bread and not Banana Cake, I think that answers our question. Having said that though, it turned out to be real yummy for a bread.

You can find the original recipe for this in our Food Tripping blog.