When the snow starts to hit the ground, I tend to try to warm up the house (and the people living in it) with baking. I run through my usuals – oatmeal muffins, plenty of scones – and then once in awhile I get experimental. I tend to forget how much I love coconut, and how well it goes with bananas. And we almost always have some too-ripe bananas in our fruit bowl or threatening to tumble out of the freezer.
Here’s a new idea, when you’re tired of the usual banana bread.
Coconut Banana Muffins
If you want to turn up the tropical flavour factor, stir in some chopped dried apricots, dates and/or candied ginger.
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
3/4-1 cup shredded or flaked coconut
2 mashed very ripe bananas
1/2 cup sugar – white or brown
1/3 cup melted butter or canola oil
1/3 cup buttermilk or plain yogurt
1 large egg
1 tsp. vanilla
Preheat oven to 375°F and line muffin cups with paper liners.
In a large bowl, stir together the flours, baking powder and salt. Toss in about 1/2 cup of coconut. In another bowl whisk/mash together the bananas, sugar, buttermilk, egg and vanilla; add to the dry ingredients and stir just until blended. Don’t overmix.
Divide batter among lined muffin cups and sprinkle with remaining coconut. Bake for about 25 minutes, until puffed and golden, about 25 minutes. Makes about 10 muffins.