Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Saturday, 6 October 2012

Coconut Lime Glazed Banana Muffins


I am not a person that really likes to eat bananas . . . well, that's not entirely true, I guess.  You would never see me peeling a banana and eating it like that.  They just don't appeal to me in that way . . . but add lashings of warm custard, or slice them over a bowl of crisp rice cereal and they somehow become one of my favourite foods.  

 Banana Cream pie is also a sure favourite . . . and when they are really ripe, mashed and baked into cakes or muffins or squares . . . well, they are bliss, pure and utter bliss.

My father's family eats them mashed and stirred into whipped egg whites . . . I'm not sure what that is called, and I have never eaten it myself.  I think it's a French Canadian thing . . . or maybe just a Villeneuve thing.  I don't know for sure.


These Coconut Lime Glazed Banana Muffins are one of my favorite Banana Muffins.  You get a lovely moist banana muffin . . . dense and filled with awesome banana flavour, vanilla and just a hint of lemon . . .

The  muffin is then glazed while still warm with a tangy lime and coconut glaze icing.  Just like a nice little snowy cap of Caribbean goodness.

These are pretty hard to resist.  You can freeze them as well . . . without the topping.  I expect that you could probably even freeze them with the glaze, but I never have so I couldn't say really for sure.

If you  want even more Caribbean flavor, substitute rum flavoring for the vanilla.  Or charge them up by adding some chopped toasted pecans or macadamia nuts.  Now that sounds like a very moreish addition, don't you think??


*Coconut Lime Glazed Banana Muffins*
Makes 12
Printable Recipe

Moist and full of banana flavour these muffins on their own are pretty wonderful.  When you add this delicious coconut lime glaze though, they go from being simply wonderful to full on moorish . . . they're almost too dangerous to have around!

1 1/2 cups flour (210g)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large very ripe bananas, mashed
3/4 cup sugar (144g)
1 large egg, beaten
1/3 cup butter, melted (76g)
1 tsp vanilla extract
1/2 tsp lemon extract
The juice of one lime
1/2 cup sifted icing sugar (65g)
2 TBS flaked unsweetened coconut

Preheat the oven to 180*C/375*F/gas mark 4.  Grease a 12 cup muffin pan really well (or line with paper liners) and set aside.

Whisk the flour, soda, baking powder and salt together in a large bowl.  Whisk together the bananas, sugar, egg, butter, vanilla and lemon extract.  Pour the wet mixture into the dry mixture and fold them together, mixing them together only until the dry ingredients are moistened.  Spoon the batter into the muffin cups filling them about 3/4 full.  Bake for about 20 minutes or until they test done.  A toothpick inserted in the center should come out clean.  Remove the pan to a wire rack to cool for ten minutes before removing the muffins from the pan.  Place them back on the wire rack and spoon the glaze over them while still warm.

To make the glaze, stir all the glaze ingredients together until smooth.


  1. I'm the same way with bananas! Hate eating them plain, but adore banana bread and muffins, and banana cream pie is my favorite pie! These look scrumptious, and Stephen loves coconut... A must-try!

  2. Hi, Marie!
    Nice recipe! I have a couple of ripe bananas and I am going to try it.How do you fold the parchment like this?
    I also have fresh ginger that I want to use.Do you think that I can substitute the ground ginger in the spicy gingerbread muffins recipe for the fresh?

  3. Helen, here you go!

    That will show you how to fold the paper. I haven't used fresh ginger instead of the ground, but I have used a mixture of both. Just make sure your fresh ginger is really finely minced, not torn into shreds, as the texture might not be as pleasant if it is not finely chopped. If you have fresh ginger, have you ever tried making your own preserved Ginger??
    It's really easy:

    It is soooo useful in a variety of ways, but especially in baking!

  4. Thank you Marie! I'll look it up.
    You've been very helpful.
    Have a nice day!

  5. Bravo Marie!
    You are right! Your recipes do not just look pretty - they really work.
    The muffins were a hit! Easy to make, ready to be eaten in less than an hour and by now there are only one or two left ,so tomorrow I'll have to find something else to make again.My husband said he especially liked the texture of the cake and my son who is a chocolate fan liked them ,too.I am a happy woman!

  6. Helen!! So glad they were a hit!! I am smiling. Thank you for coming back to tell me!! Xxoo

  7. Ah dear love your miffins when I reading I was thinking if hubby bought bananas or not he goes to the super with Esperanza LOL
    Send you huggs to you and Todd!

  8. They look so tempting and I love the flavour combo which isn't the standard fare either. Very nice ;0)


Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.