Banana Muffins or Loaves With Coconut Caramel Crunc

Name: Banana Muffins or Loaves With Coconut Caramel Crunch Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 large ripe bananas (use over-ripe, black or defrosted bananas); 4 eggs, beaten; 1 cup vegetable oil or 1 cup rice bran oil or 1 cup melted butter; 2 cups sugar; 4 cups plain flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon nutmeg, grated; 2 teaspoons cinnamon; 120 g butter; 1 cup brown sugar; 2 tablespoons milk; 1 cup shredded coconut

Servings: persons

4 -5 large ripe bananas (use over-ripe, black or defrosted bananas)
4 eggs, beaten
1 cup vegetable oil or 1 cup rice bran oil or 1 cup melted butter
2 cups sugar
4 cups plain flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg, grated
2 teaspoons cinnamon
120 g butter
1 cup brown sugar
2 tablespoons milk
1 cup shredded coconut

1
Mash bananas until mushy.
2
Beat in eggs and oil.
3
Add dry ingredients to banana mixture
4
Stir until smooth.
5
Pour into 2 greased loaf pans, or 2 x 12 muffin pans, or one of each.
6
Bake at 200C Loaf/loaves for 30 minutes or muffins for 15 minutes.
7
Spoon topping on in the centre gently as the loaves or muffins will sink a little.
8
Allow space for caramel coconut to spread.
9
Return to the oven for another 20 minutes (Loaves or muffins).
10
TOPPING.
11
In a saucepan melt butter on low to medium heat.
12
Add sugar and dissolve, keep stirring so it doesn't burn on the bottom.
13
Add milk and coconut, Stir until combined.
14
Keep warm until ready to spoon onto banana bread.

2022

kcal

Calories

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 -5 large ripe bananas (use over-ripe, black or defrosted bananas), 4 eggs, beaten, 1 cup vegetable oil or 1 cup rice bran oil or 1 cup melted butter, 2 cups sugar, and more.

Yes, Banana Muffins or Loaves With Coconut Caramel Crunch Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Muffins or Loaves With Coconut Caramel Crunch Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions