This weekend, I made monkey love! Yes. I know. Let’s move on the from obvious sexual jokes (trust me, I’ve already made all of them) and move onto these delicious delicious cupcakes.
I’m usually really really not a fan of banana in baked goods; it always seems so overpoweringly strong in baked goods that I’m super reluctant to ever use it.
These seemed like a good idea. Coconut! Banana! Chocolate!
All good things when mushed together.
1/2 cup well-mushed banana (it is easier to use a browner banana: they are softer and sugarier and better for our purposes)
1 1/4 cup all purpose flour
1/4 teaspoon making soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/3 cup canola oil (or 1/3 cup coconut oil)
3/4 cup coconut milk
2 teaspoons vanilla
1/4 cup chocolate chips (dark or semi sweet)
1/2 cup shredded coconut
1/2 cup shaved coconut
Preheat the oven to 350 degrees, and line the cupcake tins.
Mash the banana enthusiastically; we want it very smooth with minimal lumps.
Sift together the flour, baking soda, baking powder and salt.
In a bowl, mix together the oil, coconut milk, sugar, and vanilla, and then mix in the banana mush.
Add the dry ingredients to the wet, and mix until just combined, then fold in the shredded coconut and chocolate chips.
Fill the paper liners 3/4 of the way full, and bake 20-25 minutes, or until a toothpick comes out clean.
The “frosting” on these cupcakes is actually a thin layer of coconut milk spread on the top of the cupcakes, and then a dusting of shredded coconut spread on the top.
These were a wee bit muffiny in texture, but that’s not a bad thing. They had a very very mild banana flavor that worked with the chocolate and coconut instead of overwhelming them. I think that if I had made frosting for them, the sweetness would have overwhelmed the delicate flavor; the very simple shaved coconut topping was a very good decision.