Best 2 Banana Coconut Cupcakes Recipes

Indulge in the tropical paradise of flavors with our tantalizing Banana Coconut Cupcakes! These delightful treats are a harmonious blend of sweet banana and luscious coconut, perfectly complemented by a creamy coconut frosting. Each bite takes you on a culinary journey, transporting you to a sun-kissed beach with every mouthful.

Our collection of recipes offers a variety of options to suit every baker's skill level and preference. From classic to gluten-free, and even a vegan version, these recipes ensure that everyone can savor the irresistible combination of banana and coconut. Get ready to whip up a batch of these delectable cupcakes that will leave your taste buds dancing with joy!

Check out the recipes below so you can choose the best recipe for yourself!

BANANA COCONUT CUPCAKES

Banana Coconut Cupcakes image

A great alternative to banana bread and a great way to get some potassium into the kids (and the husband)!

Provided by Lee Caglioti

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup white sugar
¼ cup olive oil
1 egg
1 teaspoon vanilla extract
4 very ripe bananas, mashed
1 cup shredded coconut
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 33.8 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 169.6 mg, Sugar 17.9 g

MARISSA'S GLUTEN-FREE STRAWBERRY-BANANA COCONUT CUPCAKES

Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes image

This is my favorite cupcake recipe not just because I invented it but because it is really good. It is fluffy and light.

Provided by Baking Princess

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup unsalted butter, at room temperature
1 cup white sugar
2 large eggs, at room temperature
1 teaspoon coconut extract
1 ½ cups gluten-free all purpose baking flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup coconut milk
1 pint strawberries, hulled and sliced
1 banana, sliced into 12 rounds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, to creamed butter mixture, beating well after each addition. Add coconut extract and mix thoroughly.
Mix flour, baking powder, and salt together in a separate bowl. Beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated. Add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated. Beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed.
Spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice. Spoon 1 tablespoon batter over strawberry layer; top with banana slice. Spoon batter over banana layer to fill muffin cup completely.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 34.2 g, Cholesterol 51.3 mg, Fat 11.2 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 6.9 g, Sodium 123.7 mg, Sugar 19.9 g

Tips:

For a richer flavor, use ripe bananas with dark brown spots on their skins.
Mash the bananas until they are very smooth, with no lumps. This will ensure that the cupcakes have a light and fluffy texture.
Use room temperature eggs and butter. This will help the ingredients to blend together more easily and create a smooth batter.
Don't overmix the batter. Overmixing can result in tough cupcakes. Mix just until the ingredients are combined.
Fill the cupcake liners about 2/3 full. This will prevent the cupcakes from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.

Conclusion:

These banana coconut cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. The moist and fluffy cupcakes are packed with banana flavor, and the coconut frosting is the perfect finishing touch. Whether you're a fan of bananas, coconut, or just good old-fashioned cupcakes, you're sure to love this recipe.