Another Reason to be Thankful for Rotten Bananas.


You know how I feel about rotten bananas.

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.


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.


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


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


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}


Magnolia’s Most Famous.


On one of my first post-college trips to New York City years ago, I packed a bag full of the finest “beer budget” clothes I had, the sexiest heels I could afford and what I termed my signature fragrance {yeah, thank goodness I’ve grown up since then and realized CK One stinks and is hardly signature}. I envisioned my trip to be a soiree through all the Sex and the City haunts – turns out the only one I could actually afford was a trip to the famed Magnolia Bakery.

When I walked through those doors, the scent –unlike CK One — was something extraordinary, the sights of pastel and chocolate sweets were perfection and I quickly realized that I for the next 4 days, I had a 4pm fat out session date with Magnolia for an afternoon cupcake, brownies, slice of cake and holy-I-think-I-just-found heaven Banana Pudding.

and then I stumbled upon the recipe in the More from Magnolia cookbook

It was as if the heavens opened up and angels carrying spoonfuls of sweet banana pudding deliciousness were coming down to grace me. And I’ve been paying it forward ever since, doling out bowl full after bowl full of this goodness as often as it’s requested.

Since I have made it no less than 3x over the last 2 weeks and been asked more times than I can count on two hands for the recipe, I figured I’d let you in on one of the easiest, most delightful and most assuredly crowd pleasing desserts I’ve ever made.

…so much so, that I’ve never been able to capture a picture of it before it gets completely dominated.

{so I continue to use one from this site – way more artfully displayed than what mine looks like after domination}

I’ve made it with a variety of substitutions {cool whip, store brand vanilla wafers, non-instant pudding} and additions {coconut flakes, butterscotch chips, caramel drizzle}, but the truth is that some things are best left untouched.

Even the non-banana lover has been known to quiver in defeat when that last spoonful has been scraped from the sides of the bowl… yea, that good.

Magnolia’s Famous Banana Pudding

1 – 14oz can of sweetened condensed milk (I use the fat-free kind)

1 1/2 cups ice-cold water

1 3.4oz package Jell-O brand instant vanilla pudding mix

3 cups whipping cream

1 – 12oz box Nabisco Nilla Wafers

4 cups sliced ripe bananas (about 3 large bananas)

  1. On medium speed, mix together sweetened condensed milk and water until well combined.  Sprinkle pudding powder into the mix and blend until well dissolved.  Cover and let set in refrigerator about 3-4 hours.
  2. Whip 3 cups whipping cream with a mixer until soft peaks form.   Gently fold in pudding mixture with a spatula until well combined.
  3. Begin layering in a trifle bowl (preferably something glass to give it the full effect!) Layer 1/3 Nilla Wafers, followed by 1/3 Bananas, followed by 1/3 pudding mixture.  Repeat 3x.
  4. Cover and place back in the refrigerator for a few hours before serving to allow the flavors to combine.
  5. Feel free to garnish the top with leftover wafers or crumbs.

I’ve made this dessert for BBQ’s, for holiday parties, for birthday desserts, for Father’s Day, for Baby Showers (I filled baby cups with it!) and “just because” and it is completely and totally fool-proof. This definitely makes the D.T. list.

 Seriously, get off the couch, drive run to the store – you only need 5 things!

Now I am wondering… Is it possible to be famous for someone else’s recipe?  If so, credit me.

{MF Dre}

P.S. my favorite vanilla cake with butter cream frosting is also from Magnolia Bakery – try this recipe!