We have an abundance of bananas growing on our trees and Pepper decided to whip up these Hawaiian style, banana bread muffins in an effort to use a few bananas before the chickens decide to feast on them.
I really need to stay out of the kitchen when I smell her baking. It is really dangerous, she get’s inspired and my taste bud go up the palm tree and back. I can only imagine what she will make when all the fruit trees start fruiting.
There is definitely something special about Kauai’s apple bananas aka “candy apple bananas. They are low in calories, high in potassium and an excellent source of vitamin B6 and fiber with three times the vitamin C and 1-1/2 times the vitamin A found in regular banana varieties.
Banana Bread Muffins: Hawaiian Style
We have an abundance of bananas growing on our trees and Pepper decided to whip up these Hawaiian style, banana bread muffins in an effort to use a few bananas before the chickens decide to feast on them.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 18 Muffins 1x
INGREDIENTS
- 1/2 c butter, softened
- 1/2 c sweetened coconut flakes
- 1 c chopped macadamia nuts, toasted
- 1 c crushed pineapple, drained
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 c all-purpose flour
- 1/2 c sour cream
- 1 c mashed ripe banana (about 2 to 3 medium)
- 2 eggs
- 1 c Pure Cane Granulated Sugar
- 2 tbsp. candied or crystallized ginger, optional oh so yummy
INSTRUCTIONS
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, beating well after each addition.
- Stir in bananas, pineapple coconut and sour cream.
- Combine the flour, baking powder, baking soda and salt.
- Stir into banana mixture just until moistened.
- Fold in nuts and ginger if desired.
- Pour into a greased muffin tins pan.
- Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to wire rack to cool completely
NOTES
Source: Adapted From | Taste of Home
