Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates
Prep: 15 minutes; Cook: 25 minutes; Total time: 40 minutes.
How to Make It
Step 1
Preheat oven to 375°. Place paper liners in a 12-cup muffin pan.
Step 2
Whisk dry ingredients (through salt) in a large bowl. Whisk bananas, egg, egg white, oil, vanilla, and coconut milk in another large bowl until well combined.
Step 3
Stir together wet and dry ingredients until just combined. Gently fold in 1/4 cup of the coconut.
Step 4
Transfer the batter to the prepared pan. Top with the remaining coconut.
Step 5
Bake until golden brown and a skewer inserted in center of a muffin comes out clean (about 25 minutes). Transfer to a wire rack and cool slightly.
Step 6
Note: If you want to make a loaf, spread batter into a 9- x 5-inch loaf pan lightly coated with baking spray and flour. Bake until golden brown and a skewer inserted in the center comes out clean (50 to 55 minutes). Cool in the pan for 10 minutes, then place on a wire rack and let cool.
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