Coconut Banana Cupcakes

By Texaschef11

Ingredients

• 1/2 cup well-mushed banana (it is easier to use a browner banana: they are softer and sugarier and better for our purposes)
• 1 1/4 cup all purpose flour
• 1/4 teaspoon making soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup canola oil (or 1/3 cup coconut oil)
• 3/4 cup coconut milk
• 2 teaspoons vanilla
• 1/4 cup chocolate chips (dark or semi sweet)
• 1/2 cup shredded coconut
• 1/2 cup shaved coconut

Preparation

Step 1

Preheat the oven to 350 degrees, and line the cupcake tins.

Mash the banana enthusiastically; we want it very smooth with minimal lumps.

Sift together the flour, baking soda, baking powder and salt.

In a bowl, mix together the oil, coconut milk, sugar, and vanilla, and then mix in the banana mush.


Add the dry ingredients to the wet, and mix until just combined, then fold in the shredded coconut and chocolate chips.

Fill the paper liners 3/4 of the way full, and bake 20-25 minutes, or until a toothpick comes out clean.

The “frosting” on these cupcakes is actually a thin layer of coconut milk spread on the top of the cupcakes, and then a dusting of shredded coconut spread on the top.