I was tempted to call this post "experimental banana baking and cupboard clearing night" but that seemed rather long winded.
Earlier this week I discovered an interesting array of almost out of date ingredients in the baking cupboard and some black bananas on the worktop so an evening of baking was in order. I ended up producing an almond and dried cranberry banana loaf (more or less the same as this recipe) and these banana and coconut muffins.
Earlier this week I discovered an interesting array of almost out of date ingredients in the baking cupboard and some black bananas on the worktop so an evening of baking was in order. I ended up producing an almond and dried cranberry banana loaf (more or less the same as this recipe) and these banana and coconut muffins.
It got me thinking that I rarely use coconut in my bakes. It's not that I don't like coconut, it's just not a flavour I tend to go (coco)nuts over.
HAHA, see what I did there? *everybody groans*
HAHA, see what I did there? *everybody groans*
Although my cobbled together recipe isn't perfect (neither are my half-assed foggy evening photographs) I really enjoyed the banana and coconut flavour combination. It's subtly sweet and feels a little bit tropical. Like most muffins these were best fresh from the oven although I also enjoyed one reheated the following day for breakfast with the remaining coconut yoghurt. However I found they lacked something when cold so I added a simple glaze (icing sugar mixed with a splash of fruit juice) which perked them up a bit.
I imagine they'd also be lovely eaten with a fruity curd. If I were to make these again I'd feel tempted to add something else into the batter; perhaps some chopped pecans or small pineapple chunks for extra texture or juicy-ness.
I imagine they'd also be lovely eaten with a fruity curd. If I were to make these again I'd feel tempted to add something else into the batter; perhaps some chopped pecans or small pineapple chunks for extra texture or juicy-ness.
My muffins didn't rise as much as I had hoped either. Muffin making confuses me as I'm sure I read somewhere that the less you mix everything the better as you're not going for the airiness of a sponge cake. That said, surely it needs a bit more rise? If you don't mix enough you'll just be left with a stodgy lump.
Perhaps they needed a higher temperature in the oven too. I'm still trying to get used to my new oven temperatures. I've always used gas ovens so changing to electric has been a bit confusing. The cave woman in me is saying "but there's no flame.... where is the heat coming from?!"
Perhaps they needed a higher temperature in the oven too. I'm still trying to get used to my new oven temperatures. I've always used gas ovens so changing to electric has been a bit confusing. The cave woman in me is saying "but there's no flame.... where is the heat coming from?!"
I know you're laughing. I'm an idiot.
Banana and coconut muffins
125g self raising flour
90g golden caster sugar
40g (roughly) dessicated coconut
a good pinch of cinnamon
a few drops of vanilla extract
50g butter, melted
1 large egg
1 banana, mashed
60ml coconut yoghurt
for a simpleicing glaze:
a couple of tablespoonfuls of icing sugar
a splash of fresh fruit juice. I used a tropical flavoured one.
Preheat the oven to 180C/170 fan/Gas 4 and line a muffin tin with about 8 muffin cases. Combine the dry ingredients in a large bowl. Mix together all the wet ingredients in a jug then pour into the dry ingredients. Mix everything together until combined. Divide the mixture between the muffin cases, filling each one about 2/3 full, then place on the middle shelf of the oven for about 30 minutes or until risen, golden and firm to touch. Leave to cool in the tray for a few minutes before turning out to finish cooling on a wire rack.
Enjoy warm from the oven or cool with yoghurt, a fruity curd or a simple fruit flavoured icing glaze.