Banana Muffins or Loaves With Coconut Caramel Crunch Topping
Ready In: 1 hr 20 mins
Serves: 24
Yields: 24 muffins
Ingredients
- 4 -5 large ripe bananas (use over-ripe, black or defrosted bananas)
- 4 eggs, beaten
- 1 cup vegetable oil or 1 cup rice bran oil or 1 cup melted butter
- 2 cups sugar
- 4 cups plain flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg, grated
- 2 teaspoons cinnamon
TOPPING
- 120 g butter
- 1 cup brown sugar
- 2 tablespoons milk
- 1 cup shredded coconut
Directions
- Mash bananas until mushy.
- Beat in eggs and oil.
- Add dry ingredients to banana mixture
- Stir until smooth.
- Pour into 2 greased loaf pans, or 2 x 12 muffin pans, or one of each.
- Bake at 200°C Loaf/loaves for 30 minutes or muffins for 15 minutes.
- Spoon topping on in the centre gently as the loaves or muffins will sink a little. Allow space for caramel coconut to spread.
- Return to the oven for another 20 minutes (Loaves or muffins).
- TOPPING.
- In a saucepan melt butter on low to medium heat.
- Add sugar and dissolve, keep stirring so it doesn't burn on the bottom.
- Add milk and coconut, Stir until combined.
- Keep warm until ready to spoon onto banana bread.
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