Because bananas are so cheap, easy to eat and are the only way I can eat cereal, I always have a surplus of rotten ones. If I have a friend who needs cheering up, I will make banana bread so, I was delighted to run across this recipe for something a little different. I went to a shower today and I made these along with various brownies and they went faster than anything, including lemon bars.
I just wanted to share this recipe in time for Easter. The more ripe the bananas, the better the taste. Seriously, they have to be so rotten that they are inedible, and look like you have just gotten them out of the garbage bin, probably two minutes before the fruit flies set in.
Banana Coconut Muffins
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 (I use 1/3 cup granulated sugar, 1/3 cup of brown sugar)
1 large egg
1 teaspoon vanilla
1/2cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 375°F. You can make regular size muffins, but I prefer small muffin tins. It makes 56 small muffins and probably a dozen regular sized ones.
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
Divide batter among lined muffin cups (I just butter the pan and bake the muffins without paper liners. Bake until muffins are puffed and golden, about 25
minutes (15 minutes for small muffins). Transfer muffins to a rack and cool slightly. Before serving, sprinkle with powdered sugar. Best eaten the same day they are baked.
ohh. These look great. I have a killer banana bread recipe, but I'll need to try this. Perfect for a brunch or for my kids school. Thanks!
Posted by: kat | April 03, 2007 at 06:04 AM