Coconut Banana Bread Cupcakes with Cream Cheese Frosting

My favorite Coconut Banana Bread Cupcakes with a coconut twist, a sweet cream cheese surprise on top with a sprinkling of toasted coconut flakes!

❓ Is it a muffin or a cupcake?

Generally speaking, cupcakes are made with a higher amount of fat and sugar than muffins are. Cupcakes can be more of a decadent dessert, whereas a muffin is essentially a healthy, socially acceptable cupcake you can get away with eating for breakfast.

The addition of cream cheese frosting adds a tangy sweetness to the experience, and adds to the overall appearance of the presentation as well for these Coconut Banana Bread Cupcakes- a win-win!

🍌 Why should you use ripe bananas?

Usually, banana recipes require the use of ripe or “old” bananas. This is due to a number of reasons!

• Ripe bananas can be used as an egg replacement in baking as they help provide structure as the loaf rises
• The soft consistency makes the bananas much easier to mash uniformly
• This makes the bananas incorporate more smoothly into your batter
• Ripe bananas are sweeter and much more full of concentrated flavor as they ripen

🍌 When are your bananas considered ripe?

The darker the banana… the better. Once your banana skin has a number of brown freckles and large brown spots you know you’re ready for them to be used! Honestly… there’s no banana that’s “Too ripe” when it comes to baking with bananas.

To start the ripening process, allow the bananas to ripen at room temperature. Depending on the temperature in your kitchen, they could be ready in a few days or in a week. If you want to quicken the process, I would suggest placing the bananas in a brown paper bag for a few days and then check in on them!

Never throw away those “old” dark brown bananas! Stick them in the freezer to use the next time you make banana cupcakes – your future self will thank you!

🍌 Measure by volume, not bananas

When it comes to making banana cupcakes, I would suggest measuring the bananas by volume/weight instead of the number of bananas. A lot of recipes will mention using a certain number of ripe bananas, but I’ve found that using a specific unit of measurement helps to get the best most consistent results every single time.

This is how I measure bananas for my mini banana cakes, banana bread without baking soda and sourdough banana bread recipes!

👩🏻‍🍳 Expert Tips

• Banana & Coconut Perfect Pair: Use overripe bananas for natural sweetness, and coconut oil enhances the coconut flavor. A delightful twist to your banana bread recipe.
• Preparation and Baking: For even muffins, divide batter using a measuring cup into muffin tins lined with paper liners. Position the oven rack in the middle position for uniform baking.
• Flour Blend for Texture: Combine coconut flour, almond flour, and purpose flour in a large bowl. This blend ensures a moist texture and rich flavor, perfect for coconut banana bread muffins.
• Enhanced Flavor Burst: Fold in dark chocolate chips or mini chocolate chips for a delightful contrast. For an added crunch, sprinkle unsweetened coconut flakes on the muffin tops before baking.
• Storage Tip: Once cooled, transfer muffins to a freezer bag. This method retains the freshness, making them a great way to have an afternoon snack ready anytime!

❄️ How long are banana cupcakes good for?

Once your banana cupcakes are baked and cooled, they will be good for 1-2 days at room temperature. Place in an airtight container or ziplock bag in the fridge for longer shelf life. The banana cupcakes should be good for up to seven days if kept in the fridge. After one week, wrap the leftovers in plastic and place them in the freezer to enjoy later. 

For more tips on how to store banana bread, head over to my in-depth guide!

Other delicious Banana Recipes to try!

If you try the recipe for this Coconut Banana Bread Cupcakes, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧