Every week, I buy a bunch of bananas for Joe at the grocery store. I know they're the opposite of "local", but bananas are an easy snack or supplement to a meal for him to take to the hospital. Inevitably, there are some weeks that he doesn't eat all of them before they turn brown, so I peel them and shove them in a freezer bag in a freezer waiting to be used for recipes like this one.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
Ingredients
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
Preparation
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.
