I took a simple banana muffin recipe and added pineapple, coconut, and rum flavor to made a delectable treat inspired by a popular tropical island drink.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Sift flour, baking soda, baking powder, and salt together in a bowl.
Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.
Per Serving: 239 calories; protein 3g; carbohydrates 36.4g; fat 9.5g; cholesterol 29.1mg; sodium 287.6mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.