Have you ever looked over at your counter and pushed behind the breads and baked goods are those bananas you bought last week? Soft, mushy, super ripe bananas. I found some today at my house and figured eh why not? Lets make something with bananas in them. I have never made banana bread because honestly I would buy bananas but ate them before they would turn to the perfect ripeness. I was too impatient. So now was my chance to try banana bread and might as well add coconut because I love coconut. If you do not like coconut then just take it out.
Ingredients (makes 12-16 cupcakes)
1 3/4 Cup all-purpose flour
1 1/2 tsp baking powder
1 Cup sugar
2/3 Cup shredded coconut
2 ripe bananas, mashed
1/3 Cup vegetable oil
1/2 Cup sour cream
1 tsp vanilla
shredded coconut for topping
Preheat your oven to 350 and place cupcake liners in your pans.
In a large bowl sift together flour and baking powder. Mix in coconut and sugar. In a separate bowl mash bananas then add eggs, oil, sour cream, and vanilla. Beat until incorporated. Pour liquid mixture into flour bowl and stir until combined. Scoop into cupcake liners about 3/4 full. Bake for 20 minutes. A toothpick should come out clean at this point. Then add a sprinkle of coconut to the top of the cupcakes and bake for 2-4 more minutes until toasted.
Let me know what you think of this recipe if you try it or if you have any questions. 🙂