Recipe Corner: Chocolate Chip Banana Bread Muffins with Toasted Coconut

Hey everyone!

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.

Proof of my browning bananas. Poor little guys.

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

Directions:

• 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 walnuts chocolate 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.

• Take them out, and enjoy! VOILA!

 

XO,

Amanda