So, the other day, we had a ton of bananas, and they were all starting to brown. After my work’s 5K last weekend, we had boxes of bananas left, so since Cele eats a banana with EVERY meal, I brought a few bunches home. Well, we’ve been eating out, excuses excuses, and we had 8 bananas just sitting there. SO, he got the bright idea that we should make banana bread. He then backtracked that thought to ask if I had ever made banana bread…
Since that answer was a quick no, I headed to Pinterest (where else?) to find a perfect recipe. Problem #2 was that I did not have a loaf pan (come on guys, we still newlywed-ish; our house is not 100% stocked yet!) So, I stumbled upon a recipe for banana bread muffins, and since I did have a muffin pan, that’s what I decided to do. Here’s the recipe I used, but of course I didn’t leave it at that. I added cinnamon, chocolate chips and toasted coconut to that recipe, but we’ll get to that in a bit.
Ingredients: Makes 12 muffins
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
1/2 teaspoon cinammon
1/4 cup walnuts (I subbed in chocolate chips)
Coconut shavings sprinkled on top of muffins
- Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.
- Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and
walnutschocolate chips. (Or walnuts if you want… or chocolate chips AND walnuts).
- Add flour, baking soda, cinnamon and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
- Once they are in the muffin pan, sprinkle coconut on top.
- Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.