Ingredients
- 2-2/3 cups All Purpose Flour
- 1 1/4 tsp Baking Soda
- 1/2 tsp salt
- 1-1/2 sticks butter
- 1 cup light brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup buttermilk (milk or coconut milk can be used here as well)
- 1 cup shredded coconut
Directions
- Pre-heat oven to 350 degrees F. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.
- Mix in the flour and buttermilk alternatively, beginning and ending with the flour.
- Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.
- Alternatively, you can also bake these as layered cakes, pour into 2 9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.
- The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!
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