- This topic has 3 replies, 2 voices, and was last updated September 23, 2012 at 2:30 am by .
- September 8, 2012 at 1:37 am #309331
1 3/4 cups AP flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 cup flaked coconut
1 cup mashed ripe banana
1 tsp orange zest
1/3 cup orange juice
1/3 cup shortening or butter-melted
2 tsp vanilla
1. Combine flour, sugar, baking powder and soda in a large bowl; stir in coconut.
2. Make a well in center of mixture. Combine remaining ingredients; add to dry ingredients. Stir just until moistened.
3. Spoon into prepared muffins pans, filling 2/3 full. Bake at 375 for 25 minutes.
Yield: 12 muffins
- September 8, 2012 at 11:00 pm #432904
Yum-yum! This recipe has all my favorite ingredients. Thank you!
- September 8, 2012 at 11:21 pm #432907
You’re very welcome Lala. I’ve been searching for and making recipes to use up bananas. lol
This past week, I evidently bought too many or they’re ripening too quickly…but I’m trying to use them up as quick as I can.
Hope you and your family enjoys them!
- September 10, 2012 at 12:15 am #432930
You can keep bananas in the refrigerator. The skin will turn a little black but the bananas will keep longer.
- September 23, 2012 at 2:30 am #433269
How does it affect the texture?
I’m one of “those” weird texture folks. 😉 lol
Honestly, I prefer very firm bananas…as in just has started turning yellow…but not all the way yellow.
I don’t mind using ripe/softened bananas in recipes, but can’t eat them raw like that. Yep, you guessed it…it’s the texture…lol
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