Market ingredient: N/A
Difficulty: Quick & easy
Deliciousness: Very banana-ry
Did The Beard like it? Apparently.
I don’t have a market ingredient this week, but what I did have was 2 overripe bananas that I just had to do something with. They were so ripe that they were giving off that all-pervading heady banana smell; too ripe to eat on their own. As I kid, I hated bananas and I think it was because of that same intense smell. Also I had (for some unknown reason) masses of shredded and dessicated coconut in the cupboard. I think I had intended, once upon a time, to make a coconut cake, but just forgot about it.
This is not my own recipe. I actually discovered it on epicurious this weekend and I think it’s a bit of a winner. Easy and tasty.
Ingredients for banana & coconut muffins
- 1 ¼ cup plain flour, sifted
- 1 tspn baking powder
- ¼ tspn salt
- 2 very ripe bananas, mashed
- ½ cup unsalted butter, melted
- 2/3 cup caster sugar (I used raw caster sugar)
- 1 large egg
- ½ tspn vanilla extract
- ½ cup shredded coconut
- extra coconut for garnish
- Preheat oven to 190C
- Mix 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. Fold in flour mixture until flour is just mixed through. Don’t over mix – muffins are supposed to be chunkier than cakes, so keep the mixture a little rough!
- Divide the batter amongst 8 muffin papers and sprinkle with the remaining coconut.
- Bake muffins for about 25 minutes until they are golden. To test if the muffin is ready, inset a bamboo skewer into the centre of 1 muffin. If the skewer comes out dry, the muffins are ready.
- Transfer the muffins to a wire rack to cool.