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    • #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
      1 egg-beaten
      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

    • #432904

      Yum-yum! This recipe has all my favorite ingredients. Thank you!

    • #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!

    • #432930

      You can keep bananas in the refrigerator. The skin will turn a little black but the bananas will keep longer.

    • #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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