Rockin' Coconut Banana Muffins / Bread Recipe

How to make it

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• preheat oven to 350
• spread coconut and nuts on tray and place in oven to toast - this takes 10-15 minutes in my oven - make sure you keep and eye on the coconut as you don't want it to burn. Remove from oven when coconut is lightly toasted / light brown - cool while you finish mixing the batter. If you have slow cocnut, you can use the broiler on low to speed things up but YOU MUST keep a close eye on the toasting if you do...itcan get away from you in a hurry.
• grease 9x5 bread pan or 12 hole muffin pan (or use liners)
• combine flour, soda and salt in a bowl - set aside
• cream butter and brown sugar, add eggs
• stir mashed bananas into the wet mix (we use a potato masher for the banana mashing)
• fold wet into the dry ingredients until all the dry is in incorporated into the wet - don't over mix - batter will be lumpy.
• gently fold 3/4 of your total amount of toasted coconut and nuts into the mix - the reserve will be used as topping.
• fill either your bread pan or muffin cups with batter (muffin cups filled 2/3 full)
• sprinkle reserve coconut (and nuts if you have them) over the top of the batter in your pan / muffin tin
• bake muffins 28-35 minutes, until a tooth pick inserted into the middle comes out with a few moist crumbs (NOT stick wet batter)
• bake bread 60-65 minutes or until toothpick comes out with moist crumbs
• remove and cool on a rack - enjoy! (I know you will!)