The combination of bananas, macadamia nuts, and sweetened flaked coconut yield irresistible flavors and texture in these muffins. For the best flavor, be sure to use very ripe bananas (the peels should be heavily speckled or even black). You can use thawed frozen bananas, adding any juice that is released in the container as the bananas thaw.
You will need 1 3/4 to 2 cups of mashed bananas.
Banana Muffins with Coconut and Macadamia Nuts
Yield: 12 muffins
INGREDIENTS
Soft butter for greasing muffin tin
1/3 cup toasted macadamia nuts, finely chopped
1/3 cup sweetened flaked coconut, toasted, cooled; see cook’s notes
1 2/3 cups bread flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
4 to 5 very ripe bananas, peeled, mashed (1 3/4 to 2 cups)
1/2 cup plus 1 tablespoon sugar, divided use
2 large eggs
1/3 cup vegetable oil
2 teaspoons vanilla extract
Cook’s notes: To toast coconut, spread out on a rimmed baking sheet and bake in a 325-degree oven for about 6 minutes, stirring after 3 minutes. Turn on the oven light and keep an eye on it. And a confession, if I’m pressed for time I don’t toast the coconut; they are still delicious.
DIRECTIONS
1. Adjust oven rack to middle position and heat to 425 degrees. Grease 12-cup muffin tin with butter. Combine macadamia nuts and coconut in a small bowl. Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
2. Whisk bananas, 1/2 cup sugar, eggs, oil, and vanilla in a large bowl until fully combined. Add flour mixture and whisk until fully combined. Set aside 2 tablespoons macadamia nut mixture for topping. Fold remaining macadamia nut mixture into batter. Using a large spoon or scoop, divide batter evenly among prepared muffin cups (a little less than 1/2 cup batter per cup; cups will be very full). Sprinkle with remaining 1 tablespoon of sugar and reserved macadamia nut mixture.
3. Bake until tops are light golden brown and toothpick inserted in center comes out clean, 14 to 18 minutes. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins and tin and let cool for at least 5 minutes. Serve warm or at room temperature.
Source: America’s Test Kitchen
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.