Sunday, July 14, 2013

Banana Coconut Pecan Muffins

One of the best things about buying bananas is that you rarely eat them all.  Then you have the joy of making something with the soft, brown-spotted, fruit that no one wants any more.  I love most versions of banana bread and wanted to do something different.  Not only did I have bananas that needed to be used, I had some coconut I bought for macaroons and never made.  I love nuts, so let's add those, too.


Banana Coconut Pecan Muffins

1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 - 3 very ripe bananas, mashed
1/4 cup melted butter

2/3 cup sour cream OR do as I did because I had some buttermilk and make it 1/3 cup sour cream and 1/3 buttermilk.

1 cup sweetened flaked coconut, divided use
2/3 cup sugar
1 egg
1 teaspoon vanilla

lemon zest  I had a sad little lemon and zested him and put that in there because I like lemon zest.
1/2 to 1 cup nuts of your choice, chopped.  I used pecans but walnuts would work great, too.
1 or 2 Tablespoons Turbinado (raw) sugar for sprinkling on top
Chocolate Chips.  I didn't use them, but it is rarely a BAD idea to put chocolate chips in baked goods!


Preheat the oven to 375°. ( Did you notice I FINALLY figured out how to make a degree symbol???  Cool beans.  I love the internet.  Why didn't I ask it before ??)


Melt the butter and let it cool.

Spray a 12 cup muffin pan or use paper muffin liners.  Set aside


Peel the bananas and place them in a large mixing bowl.  If there are major brown spots or spots that are too soft and liquidy, toss that part and use the rest.  Mash the bananas with a fork.


Add the melted butter, sour cream and the buttermilk, if you have some and want to use it.  Add the sugar, optional lemon zest and vanilla.  Mix them all together with the same fork.  Add the egg and keep mixing.


Now add 3/4 of the cup of coconut .  You want to save some to sprinkle on top.  Then add the nuts, if you are using them


Place the flour, salt and baking soda on top of the moist ingredients, whisk it around with a clean fork and fold it in.  (You can put them in a bowl and whisk the dry ingredients together, but I didn't.)  I used a spatula.  Don't over mix.  Just fold in until it is just moistened.

I used a large ice cream scoop.  It is just the right size and fills the muffin tin without a lot of spills.  Take the rest of the coconut and sprinkle it on top of the muffins.  Then add some Turbinado sugar on top of the coconut, if you like.  It adds a nice crunch and touch of sweetness.


Bake for 25 minutes.  They will be puffed and golden brown.  If a toothpick comes out clean, it is done.

Cool for 5 to 10 minutes and then transfer to a wire rack to finish cooling.  Serve warm.  And maybe with butter.  Or jam.  Or just eat them plain.  Delicious.



  1. Yum ... These sound delicious! I will definitely try them.

  2. We have some of those overripe bananas here, but I have been using them for morning smoothies adding in whatever fresh fruit was on hand and including yogurt, low fat milk and OJ. They would go wondfullly with your muffins.