Is there anything about the banana coconut combination that doesn't say, "tropical vacation in my mouth"? This recipe falls into the muffins-as-cake category, and they are so good, especially with that browned coconut on top. This and a good mojito (not in the morning though) is the closest I'm getting to a tropical vacation for a while so eat up!
Banana Coconut Muffins
source: Epicurious via Joelen's Culinary Adventures
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.