I was babaysitting recently when I decided to make some banana bread.

(Pro tip all you babysitters out there: bake something with the kids. It’ll be a fun activity, keep them engaged, the house will smell great when the parents get back home and you get a tasty treat out of it!)

I told the kids my plan and the little girl replied “I want to make Madeleines!”

The point was to use up the super ripe bananas on the counter so I asked if we could make banana madeleines? She found that entirely agreeable.

Unfortunately, when I turned to the handy-dandy internet for help I was completely let down. No one had banana madeleine recipes. Something about madeleines being light and fluffy and bananas typically creating dense breads and muffins.

But I had a six-year-old expecting banana madeleines so I started reading recipes for traditional madeleines, flavored madeleines, banana cakes, banana breads and finally thought, yeah, I can make this work!

It worked so well the kids and I could not stop eating them and I decided to share the recipe with you!

Makes 21 Banana Madeleines

Ingredients:

3 super ripe bananas

1/2 cup coconut oil

1 cup white sugar

1 egg

2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

Mix together sugar, coconut oil, vanilla, and egg until creamy. Add bananas and mix. Add flour, baking soda, salt, and cinnamon. Mix until completely smooth.

Use additional coconut oil to grease madeleine mold pan.

Scoop mixture into each mold.

Bake for 10 minutes (or until toothpick comes out clean). Each madeleine should have a little hump rising from the center.

Let me know how yours turn out!

xo,

Kate