Caribbean Banana Muffins Recipe - Allrecipes.com
Caribbean Banana Muffins Recipe
  • READY IN 35 mins

Caribbean Banana Muffins

Recipe by  

"With some of the native ingredients of the islands, you'll be hearing the steel drums in no time!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
  2. Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2009

These muffins were very good! I left the rum extract out by mistake, and used 3/4 cup fresh pineapple, instead of dried. I'll use more next time! Also, the reviewer that pointed this out was right - the recipe makes 18 muffins, not 12 (we definitely didn't mind!).

 
Most Helpful Critical Review
Mar 13, 2008

TO correct the typo in the recipe, I used 1 tsp. of vanilla instead of the 1 tbsp. of rum as was instructed. I added more pineapple and coconut also.

 
Sep 08, 2009

This was a great and easy recipe. Instead of muffins, I made a cake in a 13x9 pan. Silly me, I forgot the baking soda, and the cake still turned out and was delicious. Granted, it was a bit more dense than cake, more like bread or pound cake consistency, but it still received rave reviews. It was moist and flavorful. I made a crumble for the top out of butter, mixed spices, oats, shredded coconut, and brown sugar. It complimented the cake really well and added a nice, contrasting texture. I find it difficult to find good recipes with true carribean flavors, but this one is excellent.

 
Apr 12, 2010

Dry and cloyingly sweet. I couldn't get past the first bite. Definitely deceiving because they look so much better than they taste! The flavor of banana is prominent but the rum, coconut and pineapple flavors are all but lost in that of sugar. I was also disappointed that the yield was totally off. One recipe made 21 good-sized muffins, not 12. I realize the given yield can only be an approximation, but this wasn't even close. I didn't need that many. I wasn't prepared for that many. The recipe was good...in theory. The real thing will be tossed.

 
May 23, 2009

This recipe turned out moist and tasty! However, I had to alter the recipe: I used margarine instead of butter because we were out of butter. I used 1/2 tablespoon of VANILLA extract instead of 1 Tbsp of rum, I used 2 large bananas instead of 3 medium, I used 3/4 cup of sweetened, shredded coconut because that's all we had, and instead of dried pineapple I used 1/2 cup drained canned pineapple tidbits. I will make this recipe again, still with my alterations-however I will use butter next time for a richer flavour.

 
Nov 04, 2008

I'm always looking for ways to use up ripe bananas...these were really moist and I liked the taste of the coconut and pineapple. Next time I think I'll increase the pineapple to at least 3/4 cup and add some diced maraschino cherries. Following the recipe exactly I ended up with 18 nice sized muffins. Thanks for sharing!!!

 
Sep 10, 2012

Great taste. I left out the rum extract. Substituted vanilla.

 
Apr 19, 2010

THESE WERE AWESOME! I used slightly less brown sugar than called for (and may alter it next time to use honey or agave instead as I prefer not to eat 'sugar', anyone have any suggestions on making the modification???) and used canned tidbit pineapple chopped into bits. Mmmmmmmm. These were very tropically and moist. I didn't taste too much of the coconut sadly, so next time I may omit the flaked coconut altogether and add 1/2 rum extract and 1/2 coconut extract instead. My husband is 'not a muffin fan', which he told me today after ten years of couplehood, ha ha, and he thought they were not moist enough. I told him I don't care, that I'll be making these often for myself. Today in fact, because I have some pineapple left over! :) Don't worry, I'll still find something to bake for him...but I'm glad I get these all to myself!

 

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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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