Banana Coconut Muffins with Vanilla Coconut Custard

Think you have the best banana bread/muffin recipe?

Hmmm...

don't get mad at me BUT...

I think I may have you beat here.

This just may be the moistest, tastiest, squishiest, banana-y, coconut-y, delicious handful of goodness you will ever taste.

I usually use this banana bread recipe as my go to but I think I may have to crown a new winner.

I promise I am not even exaggerating a little bit.

The coconut custard just puts these over the top.

Banana Coconut Muffins with Vanilla Coconut Custard

Ingredients

Muffins

3 cups flour

1/3 cup coconut, shredded & toasted

2 tsp baking soda

pinch sea salt

1 cup butter, room temp

1 cup sugar

1 cup brown sugar

2 tsp vanilla

2 eggs

4 bananas (about 1 1/2 to 1 3/4 cup mashed)

1 cup coconut cream, whisked

Custard

1 1/4 cup milk

1 cup coconut cream, whisked

1 vanilla bean

4 egg yolks

1/4 cup sugar

1 Tbsp cornstarch

pinch sea salt

Directions

Preheat oven to 350. Line 2 - 12 hole muffin trays with paper muffin cups. Set aside.

Muffins: In a medium bowl, whisk together flour, coconut, baking soda, salt.

In a large bowl, beat butter until smooth. Beat in sugars until well combined. Beat in vanilla, eggs, and mashed bananas.

Alternately beat flour mixture and coconut cream into butter mixture until batter is well mixed.

Scoop evenly into prepared muffin tins.

Bake at 350 until nicely browned, about 20 - 25 minutes. Toothpick inserted in center should come out clean. Let cool in pans for 5 minutes and then remove to wire rack to cool completely.

Custard: In a medium saucepan, whisk together milk, coconut cream, coconut, and vanilla bean. (Slice vanilla bean in half, lengthwise, and scrape out seeds. Place seeds and bean pod in milk) Bring to a simmer over medium heat, remove from heat, cover and let steep for about an hour.

After an hour - remove bean pod from milk and discard or save for another purpose. Heat milk back to steaming.

In a medium bowl, whisk egg yolks, sugar, cornstarch, and salt. Gradually whisk in the hot milk. (Do this slowly so you do not curdle the eggs.)

Pour everything back into the saucepan and bring to a boil over medium heat, stirring constantly. When thickened, remove from heat and let cool completely. Whisk before using.

To assemble:

Using a sharp knife, cut a cone shape wedge out of each muffin. Save the very top to replace back on the muffin. You can do whatever you would like with the muffin you cut out of the middle.

I ate mine...

big surprise....

Fill the hole with the cool custard and replace top of muffin.

Dollop a spoonful of custard on top. Chill and enjoy.

These are best stored in the fridge.

Actually.......

they are best stored in your tummy, but, you know...if case you don't want to eat them all in one sitting.

If you have been searching for the "perfect" banana muffin then give this one a try.

It may become your new favorite as well!

Be sure to stop by Blissful and Domestic for some great links.
Kitchen Fun With My 3 Sons and Carole's Chatter also have some great links.