I was going through a waste not, want not day at home - there was a small bunch of browning bananas in the fruit basket that needed to be used or binned, together with half a bag of dessicated coconut from a batch of Cherry and Coconut Muffins and I needed cupboard space. It was only right to bring the two of them together to make a fantastic muffin recipe which also converts to a loaf cake if that's what you prefer. I covered the top of these muffins with some vanilla buttercream liberally sprinkled with more coconut. Delicious!
Tropical Coconut Banana Muffins
350g Plain Flour
240g Caster Sugar
2 tsp Baking Powder
1 tsp Bicarbonate of Soda
1/2 tsp Salt
225g Butter, melted and cooled
2 tsp Vanilla Extract
2 Bananas, mashed
120g Dessicated Coconut
Preheat your oven to Gas Mark 4 / 180c and line a 12-hole muffin tray with paper cups.
Whisk all of the ingredients together in your largest bowl until well combined.
Using a large tablespoon or an icecream scoop, fill each paper case about 3/4 full and bake for 25-30 minutes until cooked (use a skewer to check - if it comes out clean, the muffins are done).
Cool in the tray for 5 minutes before transferring to a wire rack to cool completely. You can eat them just as they are, or if you want to be a bit more fancy, make a batch of buttercream , spread over the top of the muffins with a palette knife and generously sprinkle with a few tablespoons of dessicated coconut.