There’s nothing quite like a good banana muffin especially when flavoured with coconut, studded with pecans and drizzled with a tangy lemon glaze like these ones – they will definitely stand out from the crowd!
- 150 g (1 cup) plain flour
- 150 g (1 cup) wholemeal plain flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 165 g (¾ cup, firmly packed) brown sugar
- 45 g (½ cup) desiccated coconut
- 75 g (¾ cup) pecans, toasted and coarsely chopped
- 125 ml (½ cup) buttermilk
- 125 ml (½ cup) light olive oil
- 2 eggs, at room temperature
- 1½ tsp natural vanilla extract or essence
- 2 large ripe bananas (about 225 g each)
- 125 g (1 cup) pure icing sugar, sifted
- 1½ tbsp lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 20 minutes
- Preheat the oven to 190°C. Line 12-hole 80 ml (⅓ cup) muffin tin with paper cases.
- Sift both the flours, baking powder and cinnamon together into a large mixing bowl, returning any husks to the bowl. Stir in the sugar, coconut and pecans, breaking up any lumps of sugar.
- Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl or jug. Peel and mash the bananas and then stir into the buttermilk mixture. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined (be careful not to overmix).
- Spoon the mixture into the paper cases, dividing evenly. Bake for 20-25 minutes or until the muffins are golden and cooked when tested with a skewer.
- Meanwhile, to make the lemon glaze, place the icing sugar and lemon juice in a bowl and mix until smooth. Cover and set aside while the muffins finish baking.
- Remove the muffins from the oven and stand for a few minutes in the tin before transferring to a wire rack. Drizzle a little of the lemon glaze over each warm muffin. Serve warm or at room temperature.
• These muffins will keep in an airtight container at room temperature for up to 1 day.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.