TWD: Lots of ways Banana Cupcakes

One speckled banana sprawled hurt and neglected on the side counter. Who can refuse it's call to be used in the event of its short ripened life? Having almost been thrown into the dustbin for a case of old age, I was fortunate to be there, to hear its silent beckon during the weekly clear out sessions. A rescue was mandatory and in the end of it all, paid off well....

I don't know whether you guys noticed, but I'm not so much a big fan of bananas as a fruit given its correlation to certain painful competitive events in my younger days. Think about tortured lungs, throbbing thigh muscles and endless degree of slopes (yes, cross country runners did have a thing for eating bananas before a race). But once the lovely fruit has been incorporated into a mixture of brown sugar, coconut milk and toasted coconut; it's hands-up for me all the way!

This week, Kimberly of Only Creative Opportunities has chosen A lot of Ways Banana Cake for TWD. I merrily halved the recipe to yield 12 cupcakes instead of a 9 inch cake only. To someones benefit too!

Somewhere along the way I managed to make a boo-boo but I'm relieved that all turned out well in the end. I'm sure that many bakers have the same experience with me. It's the part where you have placed the baking tin the oven and patted yourself on the back; you proceed with clearing out the used utensils and realise that there's still sifted dry ingredients in the bowl that you have forgotten to incorporate into the mixture. DARN IT! In a frenzied state, you consider swiping out the batter from the baking tin and doing a final mixture, only to be hindered by the lovely bubbles rising on the surface of the batter. You cross your finger and pray for a good ending, a upheaval of regret within.

All's well that ends well. I adore the crunchy bits throughout the cake acquired from the toasted shredded coconut. Thanks Kimberly for picking out this week's recipe!

A lot of ways banana cupcakes
makes 12 cupcakes

1 1/3 cups all purpose flour
5/8 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
80g butter
1/2 cup light brown sugar
3/8 cup sugar
1 egg
3/4 tsp vanilla extract
1 ripe banana (preferably speckled and ugly)
1/4 cup coconut milk
1/2 cup shredded coconut, toasted

1. Preheat the oven to 180 degrees Celsius. Line the cupcake pan with cupcake liners.
2. Whisk the flour, baking soda, salt and nutmeg together in a bowl.
3. Beat the butter till creamy. Add in both the sugars and beat till smooth.
4. Add in the egg and the vanilla and beat in to incorporate.
5. Mash the banana with a fork in a small bowl.
6. Lower the speed of the mixer and add in the smashed banana and beat till well mixed in.
7. Add the flour mixture and coconut milk alternatively into the creamed mixture in 3 batches, starting and ending with the flour mixture.
8. Portion off 1/4 cup of batter into each cupcake liner. Bake for 20mins till golden brown.
9. Stir in the shredded coconut in the final stage.