Another Reason to be Thankful for Rotten Bananas.

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You know how I feel about rotten bananas.
Ick.

In the midst of pre-wedding planning, I went and Costco-ed the heck out of some bananas and brought home two HUGE bunches. I easily dominate a bunch per week and figured with all the guests coming and going, I wanted to ensure that there would be enough for yours truly.

Whelp, figures. I didn’t eat one banana the whole wedding week. Its true, just like everyone told me. The harried rush of wedding week completely took me outside of my routine and by the time I realized I was hungry, I was famished and dominating pizza, cheese and crackers, cake batter, anything in sight but bananas.

So I had a pile of brown bananas. At least 10. The Mr. and I HATE to waste food. Not an option in our house so I chopped them up and froze them, figuring I’d find a plan.   Part II of this little rotten banana problem is that we’re moving {and packing}.  I’m cleaning out closets, fridges, freezers and pantry and somehow also have a TON of extra coconut left over from our wedding carrot cake. Oh and why I have about 4000 muffin tin liners too?  Yeah, not moving all these things.

Insert what am I going to bake creativity problem delight here.

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Banana Coconut Muffins

yeah, that sounds like a reaaaaaaalllly genius idea

Here’s what you need to know. The minute these came out of the oven they were in my mouth. Like really that good.  Not too banana-y and not too coconut-y. Sweet Perfection.

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And then I crazily decided that they might be even more DT if I added a scoop of peanut butter to each bite. Or wait, COOKIE butter. YES, better with PB and CB. (and if you have not tried Cookie Butter you should check the link above – go. buy. now).

Anyway, however you enjoy them, just enjoy them. Please.  {you will say Thank You}.

Banana Coconut Muffins.

2 ½ cups flour
2 tsp baking powder
½ tsp salt
3 very ripe bananas, mashed
2 sticks butter, melted
1 1/3 cups sugar
2 large eggs
1 tsp vanilla
1 ½ cup sweetened flaked coconut

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375* 25 minutes
Line muffin cups with liners.
Whisk flour, baking powder and salt in a bowl. In a separate bowl, whisk butter, bananas, sugar, egg, vanilla and 1 cup coconut. Fold mixtures together until flour is well combined.
Spook batter into lined muffin cups. Sprinkle top with remaining ½ cup coconut.

Bake 25 minutes until muffins are golden brown

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Enjoy Golden. and Warm. And Be Thankful for another Reason to Love Rotten Bananas.

{and if you’re looking for another INCREDIBLE banana recipe, don’t forget this one.  Might make the perfect addition to the Thanksgiving table for your non-pie-loving friends}

{MF Dre}

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