Coconut Milk and Banana Bread?

I had some bananas that I needed to make into bread otherwise they would need to go in the trash. Since I hate wasting food I decided to make banana muffins but I added a twist to the normal recipe: I added coconut and coconut milk. The result? Moist, chewy muffins with toasted coconut on top! Here is the recipe.


Chocolate Chip Banana Muffins with Coconut
2 1/2 C all purpose flour
2 1/2 C whole wheat flour
4 tsp baking powder
2 tsp cinnamon
1 tsp cardamon (you can use ground ginger as a substitute)
1 tsp salt
4 eggs
2 C sugar
6 large, smashed bananas over ripe
1 can coconut milk ( I like "Taste of Thai")
4 tbs butter, room temp
4 tbs unsweetened applesauce
2 tsp vanilla (I always add more)
1 bag (7 oz) sweetened, grated coconut
1-2 bags semi-sweet chocolate chips (depends on your liking)
1 bag (7 oz) sweetened, shredded coconut (optional)

Preheat oven to 350 degrees Fahrenheit. Combine both flours, baking powder, cinnamon, cardamon (or ginger) and salt. In another bowl, wisk together sugar and eggs until they are combined and smooth and then whisk in the bananas, coconut milk, butter, applesauce, vanilla. Once that is all mixed well, add the grated coconut and the chocolate chips and combine. Now add the wet mixture to the dry mixture mixing with a spoon making sure that all the dry ingredients are incorporated into the wet mixture. Using a 1/3 cup, fill the cup with the mixture and add to the baking cups in the cupcake pan. Sprinkle a generous amount of shredded coconut on top of each muffin. Bake for 18-20 minutes or until top if firm, coconut is toasted and testing stick comes out clean or with just chocolate on it. Yields: 44 muffins.