Banana Coconut Crunch Cupcakes
Banana Coconut Crunch Cupcakes are a tropical twist on classic cupcakes with a delightful crunch from the crushed banana chips topping.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Banana Coconut Crunch Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). In a large bowl, mash the ripe bananas. In a separate bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually add the flour mixture and coconut milk to the butter mixture, alternating between the two. Begin and end with the flour mixture. Mix until just combined. Fold in the shredded coconut. Divide the batter evenly among 12 cupcake liners. Top each cupcake with crushed banana chips. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 33g11%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
