I rescued some lovely dead bananas from Trader Joe’s. Poor bananas… you think no one wants you because you’re ugly and brown, but GUESS AGAIN! The black banana hoarder strikes again, muaha. Just know that I have single-handedly decimated about two bunches of dead bananas in the last week. I think I only have… two bananas left? Maybe? I might have to freeze them until I rescue another bunch. There are just so many fun things to do with dead bananas!
Or you could just revert to an old favorite and make banana bread. Like I did. But hey, it’s been ages since I’ve had/made good banana bread and therefore it needed to happen… NOW. So happen it did. Um. I may have made the same batch of banana bread muffins twice, which speaks to how good they are (or how lazy I am) (let’s go with how good they are, mmmk? Yes let’s, moving on..)
I loooooove when the store has dead bananas on hand, I practically tackle anyone in my way to grab them. It just means instant gratification of banana baked goods, rather than waiting foooorrrreeevverrrrrrrr for the bananas to ripen whilst simultaneously fending off anyone who might try to eat them in granola for breakfast (*yawn* whatta snoozer). Labeling them with a nice big ‘B’ or BAKE ME! I’ve found works too… and then the bananas end up with a nice tattoo…because I know you’ve always secretly wanted to doodle on bananas. Don’t try to deny it, invisible internet friends, I’ve got yo’ number.
Anyway. Whether you’re a weirdo who likes to doodle on bananas or not, you should go to the store, tackle someone (likely me, if you live near me, as I’m the only other one crazy enough to snatch up dead fruit) for the last bunch of dead bananas, then run home and pop this in the oven. Your house will smell delicious and your tummy will be happy, what more could you want?
Banana Bread Muffins
Recipe adapted from Seven Little Bowls, here! I got 12 muffins, in my rather jumbo-ish muffin tin, hence the flatness of the tops (this could also be made as a bread, but I was impatient and wanted a shorter bake time). These muffins are high in fiber, relatively low in sugars (all from minimally processed sources), and contain a bit of healthy fats from coconut oil. They’re perfect on their own or with almond butter+coconut+cinnamon, my personal fave.
To make tasty things, we find:
- 3 dead bananas!
- 2 tbsp pure maple syrup
- 2 eggs
- 1 c milk bev (I used 1% dairy)
- 1 tbsp coconut oil, melted
- heaping 1/4 tsp pure almond extract
- 1 tsp vanilla extract
- 2 c whole wheat pastry flour
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1 tsp baking soda
And then we:
Preheat the oven to 350, and lightly grease muffin tins or baking thingy of choice— I use coconut oil to grease mine.
Mash up the bananas in a bowl. Chuck in maple syrup, eggs, milk bev, coconut oil, almond and vanilla extracts. Stir lightly to combine. In a separate bowl, whisk together flour, cinnamon, sea salt and baking soda. Toss wet into dry, and stir to combine, avoiding over-stirring (nooooo one wants tough muffins). Spoon batter into prepared muffin tins, and pop into the oven. Bake for 17-19 minutes. (I’ve made these twice—the first time, 19 was good, the second time it should have been more like 17 or 18. Check them, and take them out when a tester comes out clean!). They keep well in a tupperware, on the counter or in the fridge.