Rockin' Coconut Banana Muffins / Bread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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super easy, I'm going-to-have-to-diet yummy. Ingredients:
2 c flour (we used king arthur, unbleached) |
1 tsp baking soda |
1/4 tsp salt |
1/2 cup butter, room temp. |
3/4 c brown sugar |
1/2 tsp vanilla |
2 eggs, beaten |
4-5 mashed ripe bananas |
3/4-1 c nuts (we use pecans) |
2-2.5 c coconut (we have used both sweetened and unsweetened ) |
Directions:
1. preheat oven to 350
2. spread coconut and nuts on tray and place in oven to toast - this takes 10-15 minutes in my oven - make sure you keep and eye on the coconut as you don't want it to burn. Remove from oven when coconut is lightly toasted / light brown - cool while you finish mixing the batter. If you have slow cocnut, you can use the broiler on low to speed things up but YOU MUST keep a close eye on the toasting if you do...itcan get away from you in a hurry.
3. grease 9x5 bread pan or 12 hole muffin pan (or use liners)
4. combine flour, soda and salt in a bowl - set aside
5. cream butter and brown sugar, add eggs
6. stir mashed bananas into the wet mix (we use a potato masher for the banana mashing)
7. fold wet into the dry ingredients until all the dry is in incorporated into the wet - don't over mix - batter will be lumpy.
8. gently fold 3/4 of your total amount of toasted coconut and nuts into the mix - the reserve will be used as topping.
9. fill either your bread pan or muffin cups with batter (muffin cups filled 2/3 full)
10. sprinkle reserve coconut (and nuts if you have them) over the top of the batter in your pan / muffin tin
11. bake muffins 28-35 minutes, until a tooth pick inserted into the middle comes out with a few moist crumbs (NOT stick wet batter)
12. bake bread 60-65 minutes or until toothpick comes out with moist crumbs
13. remove and cool on a rack - enjoy! (I know you will!)
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