Banana and Coconut Cupcakes
Treat yourself to something Tropical
Veronica Carlson
January 20, 2026
🧁What’s Cooking Today? 👩🏻🍳
This recipe is a practical way to use over ripe bananas. Using coconut in two different ways creates completely different flavours. This is a fun recipe to make to toast and bake at the same time!
Let’s make some Banana and Coconut Cupcakes 🍌🥥🧁
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This is what you will need for this recipe: 🥣 🥄
Ingredients 🍌🥥🧁🍯🥚🌾🍬🧈
Cupcakes
• 60g Butter or Margarine (4 Tablespoons)
• 100g Brown Sugar (½ Cup)
• 1 Egg
• 100g Flour (¾ Cup)
• ¼ Teaspoon Bicarbonate of Soda
• 50g Desiccated Coconut (¼ Cup)
• 1 Ripe Banana, mashed
• 30ml Maple Syrup (2 Tablespoons)
Icing (Optional):
• 80g Mascarpone Cheese (⅓ Cup)
• Toasted Coconut, for sprinkling
Method 📖
1. Preheat oven: Heat the oven to 160°C (320°F) and line a muffin tin with paper cases.
2. Cream base: Mix the butter or margarine with the brown sugar until light and creamy.
3. Add egg: Crack and check the egg, then mix it into the bowl.
4. Add dry ingredients: Stir in the flour and bicarbonate of soda until just combined.
5. Add fruit and syrup: Mix in the coconut, mashed banana and maple syrup.
6. Fill cases: Spoon the mixture evenly into the muffin cases.
7. Bake: Bake for 20–25 minutes until the cupcakes are firm to the touch.
8. Toast coconut: While the cupcakes cool, gently toast the coconut in a dry frying pan until golden.
9. Ice cupcakes: Spread the mascarpone over the cooled cupcakes and sprinkle with toasted coconut.
10. Serve: Enjoy as they are, or try peanut butter instead of mascarpone as an alternative topping.
Don’t Forget! 📌
To make the muffins extra tropical, try using some crushed well drained pineapple. If pineapple is not your bag, try using mango instead. There are so many variations like including cinnamon, cardamom, or even chocolate chips.
