PTSD. I’ve been through a ton of scary medical situations in my life, but none have created such a strong reaction from me as living with cancer has. Recently, someone very close to me was diagnosed with breast cancer, and has already gone through her 1st round of chemotherapy. Fortunately, although she’s had a couple of side effects from the chemotherapy meds that she started, she’s doing much (MUCH) better than I did when I went through chemotherapy. Which is SUCH a relief. To everyone.
But because of seeing her start chemotherapy, and seeing how tired it has made her, the PTSD that I have from my own experience, has been hitting me HARD. For the past 7 days, I’ve been trying to quell this crushing anxiety about it. Because it reminds me too much of the hell that I endured last summer. A hell which I honestly did not think I would survive. And even though I feel like I’ve come pretty far this year since walking out of that terrifying experience, just the word, “cancer,” strikes dread within my heart. To where I’ve been struggling with sleeping, and eating, and leaving my house.
So for the past couple days, I’ve been working on new fondant products, and baking. A lot of baking. Since the act of baking (usually) provides me a small dose of therapeutic relief. The messier, the better.
Hence these new Chocolate Chip Banana Muffins, which my Daughter will be taking to her teachers tomorrow, as a THANK YOU for everything that they do. A quick little baking project, with a wonderful punch of flavor. Stress therapy has never been sweeter.
2 cups cake flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
pinch of cinnamon
3 ripe bananas, mashed well (I use a fork to mash them all up nice & good)
1/4 whole milk plain yogurt
2 eggs, lightly beaten
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips
Preheat your oven to 350F. Line two cupcake pans with 18 paper liners.
In bowl #1 combine the flour, sugar, baking soda, salt, and cinnamon. Mix well.
In bowl #2, either on a stand mixer, or handheld, combine all 3 mashed bananas, yogurt, eggs, butter, and vanilla extract, mixed well. Slowly add the wet mixture (bowl #2) to the dry ingredients (bowl #1), and gently stir until the flour mixture is absorbed. Fold in the chocolate chips.
Scoop the banana mixture into each of the 18 paper cupcake liners, filling them 3/4 of the way full.
Pop the 2 pans into the oven, and bake for 18 minutes. Pull both pans out of the oven, and let cool on a wire rack. And serve, with or without butter.
The best part of this recipe? When a 4 year old bites into one, saying, “YUM!” That always makes my day. Even though they’ve recently been a little darker.
The Stealthy Kitchen Mama 
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