This is the best reason to let your bananas get overripe. I’ve caught myself intentionally letting them get covered in brown spots until there almost covered in them and at that point I have no choice but to say “I’m either freezing these or making banana bread today”. Freezing bananas is great as they make easy additons to smoothies, nice cream and exceptional banana bread when thawed out… who doesn’t love options? I play with my banana bread recipe, mixing up the add-ins, the cook time, etc. You can also make this into a loaf or muffins, they are both great, loaf is nice to make little dessert sandwiches (peanut butter in between!) and muffins make a great breakfast-on-the-go.
I call them everything but the kitchen sink muffins because for me the more add-ins the better and you can feel free to be creative, for example, swirl in some peanut or almond butter? Go nuts (pun intended!).
Here’s my take on the classic:
Pre-prep: Preheat oven to 350. If using frozen bananas make sure to thaw them thoroughly and drain any liquid.
Ingredients
- 1 3/4 cups organic flour of your choice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 4 large or 5 small overripe bananas
- 1/3 cup melted coconut oil
- 1 tablespoon vanilla extract
- 1/3 cup maple syrup
- Optional: 2 tbsp. kahlúa or frangelico
- Add-ins: (Add more or less of any of these!)
- 1/3 cup shredded coconut (unsweetened or sweetened, your preference)
- 1/3 cup chopped walnuts
- 1/3 cup Enjoy life chocolate chunks
Instructions
Preheat oven to 350. In a large bowl combine flour, baking powder, baking soda and salt. In a medium bowl mash bananas and add in melted coconut oil, vanilla, maple syrup and liquor (if using). Create a well in your dry ingredients and add in the wet ingredients; start to fold wet into dry until well combined. Fold in your add-ins and adjust accordingly, sometimes life requires more chocolate or coconut its up to you! If you like to use paper liners for easy transport (breakfast in a hurry?) and clean-up go ahead and line your muffin tin or go paper-less and lightly grease the muffin tin with some coconut oil, I like this method and use a paper towel dipped in coconut oil. Spoon batter into muffin tins or about 2/3 full and then bake for 20-25 or until a toothpick comes out of a center muffin clean. If making this into a loaf you will need to bake at 350 for 50-55 min, insert a toothpick or butter knife into the center (I like mine a bit gooey though!). Allow to cool 10 min, Enjoy!