Banana Cupcake Recipe with Coconut

You’ll love this Coconut Cupcake with Banana recipe because it’s such an easy dessert recipe and so delicious too! It’s a perfect cupcake recipe for a baby shower or bridal shower!

The flavor of coconut pairs really well with the flavor of banana, and because of the banana they are really moist inside! Top with some shredded coconut on top and it’s one delicious cupcake!

An Easy Shower Dessert Idea

• Anytime I’m hosting a shower, I  like to serve something dainty and sweet for dessert. It’s even better to enjoy the treat on one’s lap.
• This is why I love these adorable little baking cups from Simply Baked because your guests can eat the cupcakes right in the cups with little spoons. 
• It’s an easy way to serve a cupcake that is less messy too!
• This would be a great dessert for Mother’s Day or Easter Sunday.

How do you ripen a banana quickly?

• First, it’s important you start with very ripe bananas. The more spotted and mushy the better!
• This is what gives these cupcakes all the banana flavor. Otherwise your Banana Cupcakes won’t have much banana flavor!
• If you need to ripen a banana in a hurry, place it on a sheet pan lined with foil and bake at 300F for 10 minutes then flip for another 10 minutes. Then allow it to cool and scoop out the flesh.
• If you have extra ripe bananas you can peel them and freeze them. Then just thaw in the fridge overnight before you use them.
• You can put your ripe bananas to good use in my Ultimate Banana Bread Recipe or my Chocolate Banana Bread Recipe.

Additional Add-Ons

• You could add shredded coconut into the batter of these cupcakes, but I prefer to save the coconut for the top of the cupcakes as a garnish.
• I think adding the coconut on top looks prettier and creates one much texture to the cupcakes.
• Or you could also add some chopped pecans in side the batter, assuming none of your guests have an nut allergies. 
• The combination of banana, pecan and coconut is delicious!

Tips on Frosting the Cupcakes

• I find the easiest way to frost these cupcakes is with a pastry bag and tip.
• That way you’ll get a really professional looking frosting every single time. I really like the Wilton 2D tip for cupcakes because it creates a really nice frilly type of swirl 
• You can also use this tip for my cafe mocha cupcakes as well.

Serving Tips:

• To serve these cupcakes I like to create a “cupcake tower” on a buffet where guests can help themselves.
• This is really easy to do if you have 3 cake stands of varying sizes.
• Then place the cupcakes on the outer edge of the cake stand.
• You can double the recipe to have enough cupcakes to fill all the cake stands.
• The cupcakes are easier to serve the way too and make for a nice center piece on a buffet.
• This way you’ll have a beautiful cupcake tower that makes for a wonderful display for your baby or bridal shower.

More Shower Recipes You’ll Love:

• Blood Orange Pound Cake
• Earl Gray Pound Cake
• Honey Lavender Creme Brûlée
• Foolproof Raspberry Macarons

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Beth's Banana Coconut Cupcake

Yield: 12 cupcakes

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

A terrific cupcake recipe for a baby shower or bridal shower. You'll love this Banana Coconut Cupcake Recipe because it's so easy to do and so delicious!

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Ingredients

CUPCAKES:

• 2 ripe bananas
• 2 eggs
• ¾ cup (150 g) sugar
• ¾ cup (180 ml) Canola oil
• ½ cup (120 ml) water
• 1 tsp (5 ml) vanilla
• 1 ¼ cup (150 g) flour
• 1 tsp (5 ml) baking powder
• ½ tsp (2.5 ml) salt

FROSTING:

• 16 oz (460 g)cream cheese
• ½ cup (50 g) powdered sugar
• 1/3 cup (80 ml) milk
• 1 tsp (5 ml) vanilla extract

GARNISH:

• ½ cup (120 ml) Sweetened Coconut Flakes

Instructions

1. Preheat oven to 400F/(200C)
2. In a large bowl mash two very ripe bananas into a paste. Add eggs, sugar, oil, water, vanilla. Whisk until combined.
3. In a small bowl combine flour, baking powder, and salt. Whisk until combined.
4. Slowly add the dry ingredients to the wet ingredients until combined.
5. With an ice cream scoop, scoop 1 scoop of batter into each baking cup.
6. If using the Simply Baking Cups bake for 25-27 mins until golden brown and baked through. If baking in regular muffin papers bake for 20mins-22 mins until golden brown and baked through.
7. Allow to cool completely.
8. For the frosting, combine the cream cheese, sugar and vanilla in the bowl of an electric mixer and beat until smooth. Add milk and beat until combined.
9. Transfer frosting to a pastry bag fitted with a star tip. (I really like the Wilton 2D tip for these)Pipe a mound of frosting and dust with the coconut.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 266mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 10g