What do you do when you have bananas that darken, get spotty or just a little soft? Some people throw them away…..horror of all horrors! You NEVER throw away spotted bananas! You bake with them. If you do not have time to bake, just toss the banana in the freezer without peeling. It’s one of the easiest fruits to freeze. Note: when frozen, the banana peel will turn almost black; it is just fine. Once it is frozen, it only takes a few minutes for it to defrost and you are ready to bake. It will be a little slimy when you defrost the banana but it will already be mashed and it bakes exactly the same as a fresh banana. To make getting the banana out of its peel, just cut one end off the banana while it is frozen. Once defrosted, the banana will just slide out.
One of our favorite recipes to use a frozen banana is to make Monkey Muffins. Like all little boys, my grandsons act like monkeys at times and they love Monkey Muffins chocked full of chocolate chips, bananas and coconut. This muffin is loaded with tons of flavor! It’s like the trifecta winner of muffin recipes.
There are several options with this muffin. You can make the basic banana muffin batter; dip a few muffins. Then add the chocolate chips and dip a few more muffins. Then add the coconut and scoop the remaining muffins. You can make several distinct types of banana muffins with this recipe and since makes so many muffins (24) you get a nice variety out of one recipe. If you make them in a small muffin pan it would make at least double the number of muffins. I suggest garnishing each type differently to clearly differentiate the kinds of muffins
Makes 20 – 24 muffins
- 4 cups all purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 2 ripe bananas, mashed
- 1 cup sugar
- 2 cups milk
- 2 teaspoons vanilla extract
- 2 eggs, beaten
- 1 cup canola oil
- 3/4 cup to 1 1/2 cup shredded coconut (amount optional)
- 1 cup chocolate chips
- Chocolate jimmies for garnish (optional)
- Additional coconut for garnish (optional)
- Preheat oven to 400F. Line a muffin tin with cupcake liners and set aside
- In a large bowl whisk together flour, salt, and baking powder together and set aside
- In a large bowl, combine mashed banana and sugar till well incorporated.
- To this mixture add oil, vanilla, milk and egg beating by hand till smooth consistency.
- Stir in dry mixture stirring till completely combined being careful to not beat the batter too much.
- Fold in chocolate chips and as much coconut as you like (3/4 cup to 1 1/2 cup).
- Using an ice cream scoop, dip the batter into the muffin cups filling 3/4 full.
- Sprinkle tops with a little coconut and chocolate jimmies if desired.
- Bake at 400F for 20+ minutes or till toothpick test clean
- Remove muffin tin from oven and cool muffins in the tin for 5 minutes then remove to wire rack to completely cool.
- Will keep at room temperature for 2 to 3 days in an airtight container if they last that long with your family. Or freeze for up to 3 months in airtight container.
Chocolate chip banana muffins before and after baking.
Monkey Muffins loaded with everything: chocolate chips, banana and coconut before and after baking.