The banana bread is something you don’t have to wait until after you’re finished making your pizza, you can do it on the spot.
This recipe calls for a banana and a banana bread crumb and you can make a batch ahead of time to use in your next dessert or brunch.
The banana is all you need, the crumbs are all you’ll need.
You can make this in the oven, at 350 degrees, or in the refrigerator.
The recipe below makes 10 banana breads and will make about 10.5 dozen muffins.
If you like a bit more protein and you want to make the recipe vegan, you could also use tofu or quinoa.
For this recipe, I used the fresh blueberries.
I used two cups fresh blueberry puree.
This will give you enough blueberries to make 8 muffins for 10 muffins, or 10 muffin cups.
You’ll need 1 cup blueberries, 1/4 cup unsweetened shredded coconut, 1 teaspoon vanilla extract, 1 tablespoon unsalted butter, 1 cup sour cream, and 1 tablespoon blueberries puree to make about 1 cup muffins and 1 cup crumbs.
In the refrigerator, let the bananas and crumbs thaw.
Make your muffin crumbs by whisking together the banana bread and blueberry muffins until smooth.
Add the coconut, coconut milk, vanilla, and sour cream and mix well.
Add in the shredded coconut and mix again.
Add more blueberries if you need them, and the coconut milk and shredded coconut again.
You will end up with a crumbly dough, but it will hold together when you mix it in with the banana mixture.
Shape the dough into a ball and flatten it out into a 1/2-inch round.
Transfer the dough to a lightly floured work surface.
Brush each muffin cup with a little extra coconut oil, then sprinkle it with more blueberry crumbs and sprinkle on a few blueberries (about 1 cup each).
Roll the muffin into a log about 1 inch thick and refrigerate for about 30 minutes.
When ready to bake, preheat the oven to 350 degrees F (177 degrees C).
Lightly spray the muffins with a thin layer of coconut oil.
Bake them for 15 to 20 minutes, until golden brown.
Remove from the oven and allow to cool completely on a wire rack.
Repeat with the remaining muffin dough and coconut oil for more muffin baking.
Make a batch of blueberry sauce by whiskering together the coconut sauce, lemon juice, and fresh lemon zest in a saucepan over medium-high heat.
Once the coconut juice has reduced to a light, sweet liquid, whisk in the zest and reduce the heat to low.
Reduce the heat slightly, whisking continuously, until the zing is no longer noticeable.
Remove the pan from the heat and stir in the blueberries and blue cheese.
Add it to the pan and cook, whisked constantly, until it is slightly thickened.
Turn the heat down to low and continue to cook until the mixture is completely smooth.
Once cooled, transfer the muffings to an airtight container and refrigerated for at least 24 hours.