- 150g unsalted butter, chopped
- 3 large ripe bananas, peeled and mashed
- 2 eggs
- 1 tsp vanilla extract
- 85g brown sugar
- 85g caster sugar
- 300g self raising flour
- 50g desiccated coconut, toasted in a dry pan over medium heat until golden and fragrant
- pinch of salt
- Preheat oven to 190°C and line muffin trays with paper cases.
- To make the browned butter, stick them in a pan over medium-low heat and leave to melt. The butter will then start to sizzle and splutter as it cooks. Eventually the noise will quieten down and the butter will start to foam up. At this stage, keep your eye on the butter as it won’t take long for it to burn. Swirl the pan and you’ll see the foam start to colour and the butter/milk solids underneath will brown and smell nutty. At this stage, take it off the heat and leave to cool for 5-10 minutes.
- In a bowl, add the eggs and vanilla to the mashed banana and whisk to combine. Add the sugars and mix until sugar has dissolved. Strain the brown butter into the banana mix and whisk through.
- Sift the flour into a mixing bowl and mix in the toasted coconut and salt. Make a well in the centre and add in the banana mixture. Fold and gently stir through until just combined (don’t worry if it’s a little lumpy. Muffin batter can’t be over-mixed).
- Fill your muffin cases to about 3/4 full (about 1.5 to 2 tablespoons depending on the size of your muffin tray). If you wish sprinkle the top with extra toasted coconut.
- Bake for about 20 minutes or until golden and the tops spring back when pressed.
- Remove from tray and cool on wire rack. Or serve warm with lashings of butter.