Banana Buttermilk Cupcakes with German Coconut Pecan Topping

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Banana Buttermilk Cupcakes

Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.

  • Portion size12 cupcakes

Ingredients

    1/2 cup (125 mL) butter, softened
    3/4 cup (175 mL) packed brown sugar
    1 egg 
    3/4 cup (175 mL) mashed ripe banana
    1 tsp (5 mL) vanilla
    1-1/4 cups (300 mL) all-purpose flour
    1/2 tsp (2 mL) baking powder
    1/2 tsp (2 mL) baking soda
    1/4 tsp (1 mL) salt
    1/2 cup (125 mL) buttermilk

    Preparation

    In large bowl, beat butter with sugar until fluffy; beat in egg. Beat in banana and vanilla.

    In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.

    Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.

    German Coconut Pecan Topping

    This sweet, crusty and chunky topping is a great change from icing. Be sure to use full-fat evaporated milk.
    • Portion size1-1/3 cups (325 mL), enough for 12 cupcakes

    Ingredients

      2/3 cup (150 mL) chopped pecans
      2/3 cup (150 mL) sweetened shredded coconut
      1/2 cup (125 mL) granulated sugar
      1/2 cup (125 mL) evaporated milk
      1 egg yolk 
      3 tbsp (45 mL) butter
      1/2 tsp (2 mL) vanilla

        Preparation

        On separate baking sheets, toast chopped pecans and coconut in 350°F (180°C) oven, stirring once, until golden, about 6 minutes for coconut, about 8 minutes for pecans. Transfer to same large bowl; let cool.

        Meanwhile, in saucepan, whisk together granulated sugar, evaporated milk and egg yolk; cook over medium heat, stirring constantly, until consistency is as thick as sweetened condensed milk or between pouring and pudding custard, 8 to 10 minutes.

        Stir in butter and vanilla. Stir into pecan mixture until butter is melted. Let cool.
        Baker's Notes
        Yes, another cupcake recipe from me! I got this recipe from the Canadian Living Best Cakes & Cupcakes magazine mom got me last year. They are very delish. I could have baked the cupcakes a few minutes longer, but that's okay. I took them out right at 20 mins. The topping is so good.. it kind of tastes like those coconut cornflake squares..but more gooey! I think the banana and coconut/pecan combination makes a nice blend of flavours. Nohé loves banana stuff so he really likes these. 

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