Banana Coconut Cupcakes Recipes

MARI'S BANANA CUPCAKES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
• Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

BANANA COCONUT CAKE

Steps:

• In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

BANANA COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.

VEGAN BANANA COCONUT CUPCAKES

Steps:

• If using coconut milk rather than cream, put 2 tins of full fat coconut milk into the fridge for a minimum of 48 hours. The longer it chills the better so put it into the fridge as soon as you start thinking of making these cupcakes (mine was in the fridge for 10 days). After the time has passed, remove the tins from the fridge very carefully, make sure you do not shake them. Open the tins and scoop out heavy cream that should have risen to the top (see picture below). Leave the watery part for other uses (curries, smoothies etc.). Each tin should yield about 180 ml of cream. Choose coconut milk with no additives (mine is 60% coconut and 40% water) as stabilisers will prevent the cream from separating.
• Put desiccated coconut (no need to pan-roast) into a food processor. Process until coconut releases its natural oils and you get a fairly smooth coconut butter (similar to any nut butter). From time to time, stop the machine to scrape coconut of the walls with a rubber spatula. Depending on your food processor, it may take anything between 5-15 minutes to make this butter. I have a budget food processor and mine took about 8 minutes with a few breaks so that I don't kill the motor. 100 g of coconut should give you a bit under ½ cup of butter.
• In a mixing bowl, fold about 80 ml (3/8 cup or 5 tbsp) coconut butter into 1 and ½ cup coconut cream. Sweeten with maple syrup. Do not use an electric mixer or food processor to do this as coconut will continue to release its oils and the mixture will become very grainy. Fold it gently using a spoon. The frosting will have tiny bits of coconut in it, but I found the overall texture to be smooth enough. Chill the frosting for 1-2 hours before piping.
• Warm up the oven to 190° C.
• In one bowl, combine all dry ingredients. In another bowl combine all wet ingredients.
• Pour wet ingredients into the dry ones and stir until just combined - do not overmix.
• Grease standard 12 cupcake tin with a bit of coconut oil. Spoon the cupcake mixture into the tin.
• Bake for about 27-30 minutes, the exact time depends on the individual oven. Remove from the oven and let them cool down completely.
• While cupcakes are in the oven, make the caramel. Put sugar into a dry frying pan and let it dissolve gently on very low heat. Refrain from stirring it.
• Warm up coconut milk gently - this is not essential, but it will reduce splattering once you add coconut milk into dissolved sugar.
• Once the sugar melts completely and the sugar turns to an amber colour (careful not to overdo it - caramel burns very quickly), whisk 1/2 cup of coconut milk into the sugar until combined.
• Warm it up again slowly until bubbles start to appear on the surface, then add the rest of coconut milk and a pinch of salt. Stir the mixture well, let it bubble for a bit and take off the heat. Let it cool before decorating the cupcakes - it will thicken slightly as it cools.
• Using a bread knife, cut each cupcake horizontally into 3 pieces.
• Spread caramel on the first layer, then put banana slices on top. Repeat the same for the next layer and cover with the top slice.
• Pipe coconut frosting on to the top slice and sprinkle the frosting with finely grated chocolate.

BETH'S BANANA COCONUT CUPCAKE

Steps:

• Preheat oven to 400F/(200C)
• In a large bowl mash two very ripe bananas into a paste. Add eggs, sugar, oil, water, vanilla. Whisk until combined.
• In a small bowl combine flour, baking powder, and salt. Whisk until combined.
• Slowly add the dry ingredients to the wet ingredients until combined.
• With an ice cream scoop, scoop 1 scoop of batter into each baking cup.
• If using the Simply Baking Cups bake for 25-27 mins until golden brown and baked through. If baking in regular muffin papers bake for 20mins-22 mins until golden brown and baked through.
• Allow to cool completely.
• For the frosting, combine the cream cheese, sugar and vanilla in the bowl of an electric mixer and beat until smooth. Add milk and beat until combined.
• Transfer frosting to a pastry bag fitted with a star tip. (I really like the Wilton 2D tip for these)Pipe a mound of frosting and dust with the coconut.