Ingredients Jump to Instructions ↓

  1. 2 to 3 very ripe bananas

  2. 1 cup shredded flake unsweetened coconut

  3. 1 and 1/3 cups cake flour

  4. 2/3 cup sugar

  5. 1 teaspoon baking powder heavy pinch of salt

  6. 1 large egg

  7. 1 stick of melted unsalted butter cooled slightly

  8. 1/2 teaspoon of vanilla extract (you can substitute a rum here)

Instructions Jump to Ingredients ↑

  1. How to make it Preheat oven to 375 degrees. line muffing tin with papers or grease with butter. Peel and mash the bananas, set aside Mix dry ingredients, set aside. Mix sugar and butter. Add egg and stir. Add vanilla stir again. Mix in the mashed bananas. Add the dry mixture to this in parts. Add 3/4 cup coconut and fold. fill the muffin pan or baking cups with mixture. You can use a small ladle or an ice cream scoop for this. i used a tablespoon repeatedly until it was about 3/4 of the way filled. top with remaining coconut flakes. Bake at 375 for 25 minutes. When finished baking, you can flip the muffins upside down onto a tea towel to cool, or flip them onto a cooling rack. these are not the type of bulbous muffin you see in the store but i's moist and delicious which you won't find in a store.


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