Dessert with a tropical vibe: Banana Cupcakes!

July 17, 2012 § Leave a comment

We’ve said it many times before: when faced with extra ripe and mushy bananas, SWEETTABLESCAPES goes on the hunt for the perfect recipe. Why waste perfect fruit just because we forgot it at the bottom of the fruit basket?
So the following Coastal Living recipe came at the right time with its tropical flavors and hint of summer on the beach. If you’re planning a luau in the backyard, these will be just perfect!

Prep Time: 28 Minutes
Bake: 20 Minutes
Cool: 20 Minutes
Total: 1 Hour, 8 Minutes

You’ll need:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup toasted macadamia nuts or pecans, chopped
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 4 tablespoons butter, melted
  • 2 teaspoons orange zest
  • 1 (8-ounce) can crushed pineapple, drained $
  • 2 large bananas, mashed (about 1 1/4 cups)
  • Cream Cheese Frosting
  • 2/3 cup large coconut flakes, toasted

Preparation

  1. 1. Preheat oven to 350°. Line a 12-cup muffin pan with paper baking cups.
  2. 2. Combine first 5 ingredients in a large bowl, stirring well. Whisk eggs with butter and orange zest in a separate large bowl. Stir in pineapple and bananas. Add egg mixture to flour mixture, stirring until well blended.
  3. 3. Pour batter evenly into prepared cups. Bake 20 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans 5 minutes, and then place on wire rack to cool completely.
  4. 4. Spread Cream Cheese Frosting over cupcakes. Sprinkle evenly with coconut flakes.

Cream Cheese Frosting:

You’ll need:

  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Milk

Preparation

  1. Beat cream cheese and butter with an electric mixer until smooth. Stir in powdered sugar and vanilla; stir well. If frosting is too thick to spread, thin with milk, adding 1 teaspoon at a time until frosting reaches desired consistency.

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