Old-Fashioned Banana Coconut Cupcakes with Cream Cheese Frosting

I recently started a job and everyone learned very quickly that baking is "my thing".  I was lucky enough to take on the task of baking for the October birthdays.  There was mention of banana cupcakes so I went on the hunt for a great banana cake recipe.  I kept coming across Ina Garten's recipe for Old-Fashioned Banana Cake.  It had received nothing but great reviews so I went with it.  Everyone loved them!!

The cupcake itself is denser but its still very moist.  The orange zest and coconut really takes these over the top -- and of course, cream cheese frosting makes everything better.  My mom and I agreed they would be great for a brunch.  You could omit the cream cheese frosting and just top with a dusting of powdered sugar.  You could also decrease the sugar to make muffins. 

If you are looking for a more traditional banana cake recipe -- make these Banana Cupcakes with Honey Cinnamon Frosting that are one of Molly's favorites!

 

Old-Fashioned Banana Coconut Cupcakes with Cream Cheese Frosting
Yields:  18 cupcakes
Adapted from Ina Garten 

Ingredients

3 very ripe bananas, mashed

3/4 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1/2 cup sour cream

1 teaspoon pure vanilla extract

1 cup shredded, sweetened coconut

Grated zest of half of 1 orange

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

 

Directions

Preheat the oven to 350 degrees.  Line cupcake tins with 18 liners.

 

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, coconut and orange zest.  Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined.  Pour the batter into cupcake liners, 2/3rds full.  Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a cooling rack, and cool completely.

Once cool, decorate with frosting or dust with powdered sugar.

Cream Cheese Frosting
6 ounces cream cheese, at room temperature

6 tablespoons (3/4 stick) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups sifted confectioners' sugar (1/2 pound)

 

Directions

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth.   Add the sugar and mix until combined and smooth.