I’d argue that brown and mushy bananas are actually even better than yellow (and much better than green!). Brownness signifies ripeness, so darker bananas yield sweeter fruit. Especially for those interested in eating less refined sugar, these fruits are perfect for smoothies, puddings, cakes, or even the raw fudge I’ve been eating non-stop. One can also peel and freeze brown bananas for a later date. And then there’s banana bread.
Do you remember my now-famous Banana Bread Blender Cereal?
The creamy cereal truly does taste like eating banana bread in a bowl. And just as delicious as banana bread in a bowl is banana bread in a mug. Or in a muffin tin. Or in a ramekin…
I will eat it in a box.
And I will eat it with a fox.
And I will eat it in a house.
And I will eat it with a mouse…
Many frosting ideas can be found here: 30+ Secretly Healthy Frosting Recipes
Banana Bread for One
- 3 tbsp spelt, white, or Bob’s gf flour (30g)
- heaping 1/16th tsp salt
- 1 heaping tbsp very-ripe banana (20g)
- 1 tbsp oil, pre-melted buttery spread, applesauce, or combination
- scant 1 tbsp milk of choice or water, or more if needed to moisten the batter
- 1/4 tsp pure vanilla extract
- 1/4 tsp baking powder, and tiny pinch baking soda for flavor
- Sweetener (For normal tastebuds, 1 to 1 and 1/2 tbsp sugar. If you use liquid sweetener, cut back on other liquid. You can also use stevia. I omitted sugar, but most will probably want some.)
Preheat the oven to 325 degrees. Mix the dry, mix the wet, then add the two together. Pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 10-14 ish minutes. (Or you can microwave it.)
I LOVE brown bananas! They hardly stick around long enough to get that brown, but they’re wayyy yummier than slightly green ones (how I used to eat them). My absolutely favorite way to eat banaans, though..is grilled. 🙂
The riper the banana the better! Even better, is that I’ve got bananas growing here at my apartment- gotta love Southern California. We’ve got at least 3 big bunches right now.
Also wanted to mention that Coconut Butter just went on sale at Whole Foods! I don’t know if the sale items are different in different regions (probably) but thought that I would mention it just in case! Fingers crossed!
Aw haha don’t tempt me! I bought four jars last time it went on sale at WF, so I should be good for now. But maybe I oughta get another…
*Tries to restrain self*
*Fails*
I love bananas, but every now and then have too many to consume before they turn brown.
Totes agree on this one–brown bananas are the best! They’re especially good for using your banana brulee technique in oatmeal.
I also freeze them when they get brown faster than I can eat them. They’re handy to have now that I am obsessed with banana soft serve:)
Love this! Love u!
Once again…you are amazing! I’m going to make this tonight! 🙂
I love eating bananas greeeeeeeen! But I think I will wait until my banana gets a little riper and make your bread instead! 🙂
Thanks for this one. I will HAVE to try it as I loved banana bread sooooo much.
Thanks, Thanks, and Thanks again. 🙂
This looks amazing! I love bananas, and banana bread. I love how you make things that are only one serving!
I LOVE brown bananas. the closer to compost the better 🙂
Ooo, I love single serving recipes! This looks great.
I really love all your single serving baking recipes! I’m thinking of making a muffin tin full of all your varieties of single lady cupcakes! YUM!!
How in the world could someone not like bananas?! My favorite way to eat them is slathered in nut butter!
Woah, Heather, that sounds so cool! Like those munchkin doughnut holes at dunkin doughnuts… but healthier, right? 🙂
I made this last night! I made it with gluten free flour and added stevia. The final result was pretty good, but I tasted the dough before I baked it 🙂 and it tasted awful…did that happen to you? I am wondering if it was just the Gluten free flour…but I guess as long as the final result was good, thats what matters!! Thanks for the recipe, Katie! And yes, I love bananas!
The tastes I’ve taken of my raw batter have always been good… but I use spelt flour.
Maybe I just need to tweak it a bit (more stevia maybe) to account for the gluten flour! Thanks!
Jillian,
I made these tonight with brown rice flour and they were so bad my friend and I had to throw them away 🙁 We bake a CKK recipe every Thursday so this was sad, but perhaps the flour really makes a difference
Thanks for the feedback on that! 🙂 GF flour can be so tricky! :s
Yum!
katie!
I love this recipe…. we made a variation of it and OH MY was it AMAZING!
I took them to carowinds ( an amusement park ) for something easy to bring and was so
happy knowing that it was a lot healthier than most muffins and cupcakes you get.
I used brown rice flour, and it turned out so good (:
Thanks for your amazing recipe ideas
xo
Em
http://www.pureglowsixteen.blogspot.com
http://www.twitter.com/marielxox16
(:
Aww Em, this made me smile so much! You’re such a sweetheart :).
this is amazing! i just made it with buckwheat flour (and a few raw buckwheat groats mixed in for crunch), coconut oil, and cinnamon, and it was so yummy. i could not believe how moist and fluffy it was. You are awesome, katie! thanks for another great recipe! next on my list are those chickpea blondies….
That sounds delicious! I really need to remember to use more buckwheat flour… it’s been like three years :(. I’m going to have to try your version!