This recipe is very versatile in the use of over-ripe bananas. It can be made into loaves or muffins and lends itself to additions such as raisins, chocolate chips, etc. Michael prefers pure banana and I love adding chocolate. From one batch, I made two mini loves of banana bread, one extra-large muffin and six smaller muffins. I enjoyed the big muffin, slathered with butter while I photographed the others in my basement studio. I sacrificed my coffee for this shot. The vintage cast iron muffin pan was a lucky find during a stroll through my favorite antique mall last week. A through cleaning was all it needed. A little baking spray allowed the muffins to fall right out.
With coconut oil and crème fraîche, this recipe makes muffins and bread that are super moist.
- 1 1/2 cups plus 2 TBS all-purpose flour
- 1 tsp baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 TBS turbinado sugar
- 1/2 cup coconut oil
- 3 coarsely mashed very ripe bananas
- 1/4 cup crème fraîche
- 1 teaspoons vanilla
- 3/4 cups chopped pecans
- 1/2 cup raisins or chocolate chips (optional)
- Preheat oven to 350°F.
- Spray with baking spray 1 loaf pan, or 3 mini loaf pans, or 9 regular muffin cups.
- Whisk together flour, baking soda, cinnamon, and salt in a bowl.
- Beat eggs and sugars together in bowl of electric mixer at medium-high speed until thick and pale. Reduce speed to low and add coconut oil, bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and pecans. At this point you can add 1/2 cup raisins, or chocolate chips. I used semisweet mini chips.
- Pour batter into your choice of pans. Bake until golden brown and a wooden skewer or toothpick comes out clean. Cool thoroughly on a wire rack before cutting bread. Muffins may be enjoyed warm.