Ugh. You know that moment. That moment you look at your fruit bowl, I mean really notice it, and you realize you don’t remember when you bought those bananas. They’re mottled, brown, and kind of squishy. Ick. Nobody’s going to eat them now.
My kids go through cycles. Some weeks they’ll eat two bananas a day, so I buy extra, and then the next week they’re completely over the whole banana thing. And so the spurned bananas sit in the fruit bowl quietly turning brown. This happens a lot in my house. But don’t despair. That just means they’re perfect for banana bread!
If you’re not ready to whip up a loaf of sweet nutty banana bread, you can always freeze your overripe bananas for later. The way I like to do this is to peel them and freeze them on a cookie sheet. Once they’re frozen solid (about 24 hours), I transfer them to a freezer bag. This way the bananas don’t freeze together in a big clump. Be aware that when you defrost them, they’ll release a lot of water which can make your banana bread batter a little runnier. For that reason I don’t add the liquid in, but I figure that just makes my recipe banana-ier, if you know what I mean.
With this week’s overripe bananas, I decided to make something a little special. Instead of plain old banana bread, I made banana muffins. Chock full of pecans and chocolate chips. And some goat cheese icing on top!
This gluten-free recipe replaces wheat flour with a combination of almond flour and coconut flour, and the icing is made with soft goat cheese instead of cream cheese. The tart and sweet are absolutely amazing together! This goat cheese icing is the same that I use on my gluten-free carrot cake. Get the goat cheese icing recipe here.
- 1 cup overripe banana (about 2-3 bananas)
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of sea salt
- 4 eggs
- 1/2 cup melted butter
- 1/4 cup raw honey
- 1 teaspoon vanilla extract
- 1/3 cup chopped pecans or walnuts
- 1/4 cup chocolate chips
- Preheat oven to 350 degrees and line muffin tin with paper cups.
- Mash bananas well with a fork and set aside.
- In a medium bowl, mix almond flour, coconut flour, baking soda, cinnamon, and sea salt making sure all lumps are broken up.
- In a separate bowl, beat eggs until frothy. Add butter, honey, vanilla extract, and mashed bananas and mix well.
- Pour wet ingredients into dry and mix into a wet batter.
- Fold in chopped nuts and chocolate chips.
- Spoon batter into muffin liners up to the top.
- Bake for 18-20 minutes in the oven until top is browned and a toothpick inserted in the middle comes out clean.
- For an extra treat, top with goat cheese icing.