In large bowl, beat butter with sugar until fluffy; beat in egg. Beat in banana and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.
Bake in 350 F oven until cake tester inserted in center comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
On baking sheet, toast coconut in 350 F oven, stirring once until golden, about 6 minutes. Transfer to large bowl; let cool. Meanwhile in saucepan, whisk together granulated sugar, evaporated milk and egg yolk; cook over medium heat, stirring constantly, until consistency is as thick as sweetened condensed milk or between pouring and pudding custard, 8 to 10 minutes.
Stir in butter and vanilla. Stir into coconut until butter is melted. Let cool.
Originally Submitted
9/25/2011
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You can add this Banana Buttermilk Cupcakes recipe to your own private DesktopCookbook.
