Banana & Coconut Muffins
This bread is a favorite in our house, and we always have a few loaves of the bread in the freezer for last minute gifts or company. Same goes for muffins. It’s a nice treat to be able to go to the freezer and grab one for a quick breakfast or mid-morning treat. A great way to use up over the hill bananas too! The coconut adds a nice tropical feel, and speaking of that, you might want to throw in a cup of chopped Macadamia nuts as well!
Ingredients
- 3 cups all-purpose unbleached flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup sweetened shredded coconut plus a little extra for sprinkling on top
- ¾ cup semi-sweet chocolate chips roughly chopped (optional)
- 1 cup Macadamia nuts roughly chopped (optional)
- 3 large eggs
- 1 cup canola/vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups mashed ripe bananas
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Instructions
- Preheat oven to 350 degrees. Grease two loaf pans with baking spray.
- In a large bowl, combine the flour, sugar, soda, and salt.
- Stir in coconut.
- In a separate bowl, combine eggs, oil, buttermilk, vanilla, and bananas.
- Mix wet ingredients into dry ingredients, stirring only until mixed.
- Pour into greased baking pans if making bread. If making muffins, scoop into muffin tins, and fill to about ½ inch from the top of the pan.
- Sprinkle a handful of coconut on top of each loaf or muffin (and some extra chocolate chips or Macadamia nuts if you are so inclined)
- Bake until baked through in the center, about 60-70- minutes or until a toothpick comes out clean from the center for bread. About 20 minutes for muffins.
- Allow loaves to cool in the pan for about 10-15 minutes. Remove and place on a cooling rack until cool. At that point you can wrap and freeze or dig in!