These happened this weekend. Coconut Pecan Banana Bread Muffins that is. And let me just tell you… they were fabulous!
So much so, that I made extras for my family to enjoy for breakfast while I’m out of town the first of the week.
I’m headed off to Chicago to learn all about cheese for a few days this week and knew that I wanted to leave something homemade and scrumptious for my guys so they’d miss me even more while I’m away.
Isn’t that silly?
My husband absolutely loves this version of my banana bread muffins and I hope he feels like I’m there every morning whipping up a fresh batch for his breakfast.
Honestly, I’m enjoying them just as much, if not more, than the salted caramel banana muffins I make. The coconut and pecans just do something magicals to this recipe.
Full of coconut, tiny bits of pecan, and yummy overripe bananas really takes this banana bread recipe to a whole new level.
Here’s the recipe for my Coconut Pecan Banana Bread Muffins. I hope you love it as much as we do!
- 4 overripe bananas
- 2 cups sugar
- 1 stick butter, softened
- 2 cups self-rising flour
- 2 eggs
- 1 cup coconut flake
- 1 cup finely chopped pecans
- 1 teaspoon vanilla
- Preheat oven to 350º F and spray muffin tin with baking spray to prevent muffins from sticking.
- Mix bananas and sugar with electric mixer until well-blended.
- Add butter and mix until creamy. Add flour, eggs, coconut, pecans, and vanilla and mix until smooth.
- Fill each tin ½ full.
- Bake at 350 degrees for approximately 30 minutes.
And hey, I can’t wait to share what I learn about cheese with you soon. A trip dedicated to cheese sounds like something that is right up my alley! Well, and these muffins!