Banana Lime Muffins
This recipe is my version of Yellowman’s Banana Lime Bread, modified from the fabulous Sundays at Moosewood Restaurant
cookbook. I don’t pack the sugar and I occasionally use lime yogurt instead of plain. You can also use allspice instead of ginger and as I don’t eat franken wheat I substituted einkorn flour for white. Because whole grain flour tends to make a bread heavier, I increased the baking powder to 2 tsp.
Banana Lime Bread or Muffins
- 3/4 cup palm or brown sugar, packed
- 1/2 cup butter, softened
- 2 eggs, lightly beaten
- 1 cup mashed bananas (about 3 bananas)
- 3 Tbsp milk or plain yogurt
- 1 Tbsp fresh lime juice
1/2 tsp salt
- 1/2 tsp ground ginger
- 3/4 cup grated coconut, toasted
- 2 cups einkorn or emmer flour
- 2 tsp baking powder
- 1/4 cup palm or brown sugar
- 1 Tbsp butter
- 1 Tbsp rum
- 3 Tbsp fresh lime juice
- 1/4 cup grated coconut, toasted
Preheat oven to 350F and butter a 9x5x3-inch loaf pan or line 12 muffin pan with paper liners.
In a large mixing bowl, cream the butter and sugar. Stir in the eggs, mashed banana, milk or yogurt and lime juice. Add the salt, ginger and grated coconut. Mix well.
In a separate bowl, sift together dry ingredients. Add to the wet mixture and mix until smooth. Pour into loaf pan.
Bake 1 hour or until done (muffins for about 20 minutes). Cool for 10 minutes before removing from the pan to cool on rack.
Meanwhile, make the glaze:
Combine the sugar, butter, rum and lime juice in a small saucepan over low heat.
Stir constantly for about 5 minutes or until it becomes a thin syrup.
Pour over the cooled loaf or muffins and sprinkle with toasted coconut.