I get asked all the time how I come up with new recipes. What’s my inspiration? It may sound strange but I am really inspired by the items that are about to go bad in my pantry. I can’t stand to waste food so if something is on it’s last days, I’ll figure out a recipe to use it.
I had lemons (getting pretty ripe) left over from these Lemon Blueberry Muffins and coconut left over from my Easter Bunny Cupcakes. I also had about 4 bananas that had turned black—either ready to peel and put in the freezer for smoothies, or ready for banana bread. Banana bread it is!
Jacobs walked in the house and instantly said, “Banana bread!” It’s smell is intoxication and unmistakable. It’s delicious all by itself … but I have to tell you, a glaze of butter and honey takes it to a whole different (incredible) level …
I mean, what isn’t good drizzled in butter and honey?
Add a little toasted coconut and this banana bread just got a whole lot fancier.
Eat it for breakfast, eat it for dessert, give it as a gift, make it for an open house. Just make sure you make a little mini loaf just for yourself—you won’t want to share.
I made one recipe into four mini loaf pans so Jacobs and I can enjoy one (if I decide to share) and I can give the others away. Here’s the recipe so you can make them for your family and friends …
1/2 cup granulated sugar
1/2 cup brown sugar
3 ripe bananas
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt