My kitchen is constantly buzzing from me fluttering around like a mad scientist—and from all of the fruit flies that are attracted to our over ripe bananas. My fiancé Shep loves bananas but he’s horrible at actually eating them before they get brown and mushy which means I’m constantly trying to figure out what to do with them once they’re past their prime.
One can only make but so many smoothies before you start thinking to yourself “don’t these bananas deserve more?” Baking banana bread is an easy fix but truth be told, I’m not the biggest fan of it. I’ve often found recipes for this cake-like breakfast treat lacking in sweetness and about as moist and exciting as damp cardboard. It also doesn’t help that most recipes add in chocolate chips or nuts to their batter which frankly I consider a hate crime.
So where did this leave me one sunny Spring morning while preparing to toss yet another bunch of past-their prime-bananas? In the mood to experiment of course!
I took my time and really thought of all the things I’d put in my perfect banana bread muffins: brown sugar, spices, coconut shreds and gloriously nutty browned butter. I wasn’t sure that it would all work, but turns out I’m a fucking genius. Not only did the house smell like I’d gotten into a fight with toasted cinnamon sticks (and lost), but the muffins were everything I ever wanted out of banana bread and never got. Naturally it felt wrong to keep this discovery to myself so I’m sharing it with you now.
These buttery muffins taste like caramelized coconut-y banana heaven. They’re best enjoyed warm and fresh out of the oven but taste just as good when they’re cold and you’re 30 minutes late to work because you were Instagram stalking your ex. Again.