Banana bread has always been one of my favorite sweet treats. I like cake and cupcakes and cookies fine, but I’ve always been a bigger fan of sweet quick breads, like pumpkin bread or zucchini bread, but especially banana bread! My family kind of has a thing for bananas. As a family, we inhale them like it’s our job. Whenever my brother is home in Atlanta he always requests I make him a) banana cream pie, b) banana bread, or c) banana pancakes. He wasn’t home to taste test these muffins, but I have faith he would approve.
Another one of my favorites is Chai. Nothing beats a warm cup of traditional Chai tea, so I love to incorporate the spices into all sorts of baked goods. You can’t go wrong with the right combination of those comforting spices.
These muffins are kicked up a notch by the caramelized banana on top. That’s honestly my favorite part. It’s a little trick I picked up a few years ago. It imparts a richer banana flavor in the muffins, and makes for one freaking amazing bite of banana bread.
I don’t add any additional sweeteners to this, the ripe banana gives it enough natural sweetness for me, but if you think you want it sweeter, feel free to add 2-3 Tbsp honey.
- Preheat your oven to 350 F, and grease a muffin tin, or if you want to make a banana bread loaf, grease a 9x5 loaf pan.
- Whisk together the mashed banana, eggs, melted coconut oil, sunbutter and vanilla until completely combined and smooth. Add the honey now if you choose to use it.
- In a separate bowl, mix all the dry ingredients (coconut flour through cloves).
- Add the wet ingredients to the dry, and mix together until just combined. Don’t overmix! If adding chocolate chips, fold them in.
- Spoon the batter into the greased muffin tin, and top each muffin with a banana slice.
- Bake for 25-35 minutes, or until a toothpick inserted into the center of the muffins comes out clean. If making a loaf, top the entire loaf with rows of banana slices, and adjust your baking time to 50-55 minutes if making a loaf.