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Author Notes: Banana bread is the first recipe I ever jotted down, dutifully copying one from The Junior League Cookbook that somehow found its way to my mother's kitchen. I still always buy bananas with the intent of baking some of them into something, but they have a habit of disappearing on their own before I get around to it. This recipe is based on Smitten Kitchen's "jacked-up banana bread," but assumes you're staring into your fridge and coming up a bit empty on the banana front. Don't worry, no one will know.
A quick thing to note is that this recipe calls for 200g of yogurt. A standard Greek yogurt container is 8oz. or 227g, so call it a container of yogurt minus a spoonful (aka a baker's tax). Also, I make these muffins entirely gluten-free, but if you're into gluten, you can replace some or all of the flour in the recipe with good old all purpose. Same goes for the coconut oil: not your thing? Butter's delicious, too.
These, like most muffins, freeze really well, and if you've put walnuts in them, they absolutely count as an acceptable breakfast food.
Makes 1 dozen large muffins
- 2 bananas
- 200 grams plain Greek yogurt (I use full-fat)
- 2 large eggs
- 75 grams melted coconut oil
- 145 grams dark brown sugar
- 2 teaspoons dark rum (optional but highly encouraged)
- 1 teaspoon vanilla
- 142 grams gluten-free flour blend (I use Trader Joe's)
- 48 grams almond meal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 0.5 teaspoons nutmeg
- 0.5 teaspoons ground allspice
- 1 pinch cardamom
- 70 grams chopped walnuts (optional)
- Preheat oven to 350 degrees, and either line a standard muffin pan with baking cups or butter and flour the pan.
- In a large bowl, use a sturdy whisk to blend together the melted (though slightly cooled) coconut oil with yogurt, then mash in bananas.
- Beat in eggs, one at a time.
- Add the brown sugar, rum, and vanilla to the bowl and whisk until well mixed.
- In a separate bowl, use a fork or small whisk to blend all the dry ingredients: flours, baking soda, spices, and salt.
- Slowly pour dry ingredients into wet ingredients and whisk until just combined.
- If you're using walnuts, chop them gently fold them into the batter.
- Pour batter into prepared muffin pan, and pop into the oven.
- Bake for 20-25min., until muffins look springy and a tester comes out clean.