Cooking with Ceci: Old bananas, perfect for baking

(Photo by Ceci Martinez)

(Photo by Ceci Martinez)

Do you have a bunch of bananas resting on the counter kitchen? Here is a yummy treat for breakfast that will keep your weekday morning simple, sweet and warm. This banana muffin recipe is super easy to make; even the kids can make it the night before.  Keep ripe bananas in the freezer and defrost whenever you need to make a quick treat.


Research has shown that bananas which are rich in potassium boost brain power. It has also been proven that eating bananas prior to exercise provide enough energy for a strenuous workout. No wonder bananas are the number one fruit for athletes.

Raw honey is honey that has not been heated, pasteurized or processed in any way.

There’s a huge difference between raw and pasteurized honey. Raw honey (referred to as “liquid gold”) contains vitamins, enzymes, antioxidants and other natural nutrients that make it such a wonderfully healing food. Pasteurized honey, on the other hand, has been stripped of the beneficial properties through the process of heating reducing its nutritional value.


Prep: 15 minutes  Baking: 20 minutes / Serve: 12 muffins


4 bananas (for the richest flavor, use overripe bananas)

1 egg, beaten

1/4 cup melted coconut oil or any neutral-flavored oil, such as safflower

1/2 cup to 3/4 cup 100 percent raw honey (depending on ripeness of bananas)

1 1/2 cups whole-wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt


Preheat the oven to 350 F with the rack in the middle. Line 12 muffin tin with liners or grease well.  In a large bowl, mash the bananas with a fork. Add the egg, oil, and honey and stir to combine. Using a rubber spatula, fold in the remaining ingredients. Fill the muffins cups three-fourth full. Bake until a toothpick inserted in a muffin comes out clean, about 20 minutes.

Note~ Flavor up the batter with any of the following:

1/2 cup chopped, toasted walnuts or pecans, a pinch of cardamon, allspice or grated orange zest, 3 to 4 tablespoons flax or chia seeds, or a handful of fresh blueberries.

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