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    Home » Recipes » Breads and Donuts

    Banana Ganache Muffins with Coconut Frosting

    Published: Aug 2, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Banana bread muffins are a simple no frills classic bake. My banana ganache muffins take these to the next level: a super easy banana muffin recipe, filled with a decadent banana ganache. Top it all off with a broiled coconut frosting, these are a decadent twist on the traditional treat.

    Banana muffin, filled with banana ganache and topped with broiled coconut frosting with a bite taken out of it, on a blue and white plate. More muffins on a wire rack next to the plate.

    Banana Muffins - Easy No Frills One-Bowl Recipe

    My banana muffins are a simple adaptation of my classic banana bread recipe.

    The main change for these muffins is leaving out the spice. For this recipe, I recommend banana bread without cinnamon (or other spices). This helps to give the spotlight to the banana ganache and coconut icing.

    Banana Ganache

    What is Ganache?

    Ganache is simply a mix of cream and chocolate. Conventionally, ganache is equal parts heavy cream and chocolate. This will produce a mixture that will be smooth, easy to pour, but sets firm.

    By using different ratios of the chocolate and cream, you can reach different consistencies of ganache. It can be useful to use a thinner ganache if you are trying to achieve a drip on a cake, or a thicker ganache if you are making truffles.

    Flavouring Ganache

    The most basic flavours of ganache relate to the chocolate. You can easily use dark, milk or white chocolate to make ganache.

    Beyond the chocolate, there are various options for flavouring your final product. It is possible to create infusions like tea into the cream, add extracts, booze, zest or nut pastes. Truly the opportunities to experiment are endless!

    Making Banana Ganache

    For my banana ganache, the key flavouring is directly from a ripe banana (and a touch of rum, since, why not!?).

    This recipe is loosely adapted from a recipe by Guittard for a banana rum bonbon.

    For this ganache, opt for white chocolate, to not overpower the banana. The ratio of cream to chocolate is relatively low. This is because the white chocolate does not set as firmly as darker chocolates. The addition of the banana and rum also add to the liquid content in the mix. As this is a filling for muffins, it is less important for the ganache to firmly set.

    Ingredients for banana ganache.

    Easy Steps for Banana Ganache

    The process is very straightforward:

    • Heat the cream and vanilla in a saucepan until simmering.
    • Add the mashed banana and rum to this as it continues to simmer.
    • Once the mixture boils, pour this over chopped white chocolate in a heatproof bowl.
    • Wait 5 minutes before stirring.

    The mixture will likely appear a bit lumpy. This is because the banana is mashed and not finely puréed. Strain this through a sieve to remove any bits for a smooth and silky white chocolate banana ganache.

    Heated cream mixture poured over white chocolate to make banana ganache.
    Bowl of fresh made banana ganache with a close up of a spoon to show consistency.

    Filling Muffins

    The process for filling a muffin is exactly the same as filling a cupcake. Some tips:

    • Use a piping nozzle as a stencil and guide for cutting a circle in the top of the cake.
    • Create the hole by either twisting the piping nozzle into the cake or tracing with a sharp knife.
    • Take care not to cut too deep. You do not want to hollow out the muffin all the way to the bottom!
    • Keep the cut outs. These can be useful to use as a cork to keep the filling in and create a level top to the muffin for decoration later. Alternatively, they're a great snack!
    • Fill the muffins with the ganache and add replace the cake corks.
    Filling banana muffins with white chocolate banana ganache.

    Quick Broiled Coconut Frosting

    Broiled coconut frosting is a classic on banana cake. When these muffins started to transition from a breakfast to a dessert, I figured a decadent topping was just what they needed!

    The recipe for broiled (which simply means oven grilled) coconut frosting is incredibly simple, just using:

    • Brown sugar
    • Butter, melted
    • Milk
    • Flaked coconut

    I added a bit of rum to this for these muffins, to compliment the banana rum ganache.

    Mix these together in a bowl and you will get a fairly wet cake topping.

    Ingredients for broiled coconut frosting.
    Bowl with melted butter and brown sugar.
    Adding flaked coconut to melted butter and sugar mixture in a bowl.
    Bowl with coconut and brown sugar broiled coconut frosting mix.

    As this is traditionally used on sheet cakes, you would normally just dump the topping onto the cake, while it is still in the tray, spread out and broil/grill. For muffins, it is a bit more delicate a process of dolloping on top of the individual cakes.

    The amounts in this recipe may provide leftovers, depending on how much you add to the muffins.

    Once topped, place in the oven under the broiler/grill for about 5 minutes - watch carefully and remove once they begin to go golden.

    Twelve cupcakes on a baking tray, being topped with coconut brown sugar frosting in preparation for the grill.
    Baking tray with 12 banana muffins with broiled coconut frosting.

    Some Alternative Options

    These muffins offer a lot of opportunities to change things up. The multiple elements are all possible to substitute if the need arises or if your tastes dictate. So, rather than giving the alternatives for each component, I'll share some ideas to recreate the banana ganache muffins as other bakes

    1. Banana Ganache Loaf

    Instead of making this recipe as muffins, you could also make this as a loaf. The measurements will make two standard sized loaves of banana bread or one large one.

    To incorporate the ganache, this will best be served on the side as a sauce. Alternatively, you could top the loaf with this as a drizzle in place (or on top of) the broiled coconut frosting.

    2. Banana Ganache Cake

    A sheet cake version of this recipe is achievable using a 9"x13" pan.

    The ganache in this case could again be served on the side. Or, you could make cavities in the centre of each expected slice of cake (similar to the way this has been done in the muffins). Fill these hollows with the ganache, re-top with the cake cork and spread the coconut frosting to broil.

    Please note that either of these options may result in different cooking times for the banana bread as this will take longer in larger baking tins. Keep an eye on it and remove from the oven once a toothpick comes out clean.

    FAQs for Banana Ganache Muffins

    How long do these banana ganache muffins keep?

    These muffins keep well for a few days at room temperature in an airtight container.

    Can these be frozen?

    Technically yes, however, the different elements will freeze best separately. If you are looking to make this ahead of time, I would recommend freezing them unfilled. The ganache and the muffins can both be defrosted and then assembled nearer the time and the topping is best made (and broiled) fresh.

    Do I need to use the rum?

    Not at all - the rum in all parts of this recipe is entirely optional. If you are not using the rum, you may want to replace this with vanilla in the coconut frosting, but otherwise it can be completely left out with no issue.

    If you like this recipe, you might also like:

    • Banoffee Blondies
    • Chocolate Chip Banana Bread
    • Traditional Large Batch Banana Bread
    Banana muffin, filled with banana ganache and topped with broiled coconut frosting with a bite taken out of it, on a blue and white plate. More muffins on a wire rack next to the plate.

    Banana Ganache Muffins with Broiled Coconut Frosting

    Liz Mincin
    An easy one-bowl banana muffin, filled with decadent white chocolate banana ganache and topped in a classic broiled coconut frosting.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Course Dessert
    Cuisine American
    Servings 12 muffins

    Ingredients
      

    Ingredients for Banana Muffins

    • 2 cups plain (or all-purpose) flour
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup unsalted butter, softened
    • ¾ cup light brown muscovado sugar
    • ¼ cup sugar
    • 2 eggs
    • 2 small ripe bananas

    Ingredients for Banana Ganache

    • ¾ cup chopped white chocolate
    • ⅓ cup heavy cream
    • ½ teaspoon vanilla bean paste
    • 2 tablespoon ripe banana, mashed
    • 1 tablespoon dark rum

    Ingredients for Broiled Coconut Topping

    • ⅓ cup unsalted butter, melted
    • ⅔ cup light brown muscovado sugar
    • ¼ cup milk
    • 1½ cup sweetened flaked coconut or dessicated coconut
    • ½ teaspoon rum (optional)

    Instructions
     

    Instructions for the One-Bowl Banana Muffins

    • Preheat the oven to 350°F (175C/155C Fan) and prepare a muffin tray with grease and flour or muffin cases.
    • In a large mixing bowl, cream together the butter and sugars with an electric hand mixer.
    • Add the eggs and beat to combine.
    • Add the bananas. Beat on low to mash and incorporate these.
    • Finally, add the flour, baking soda and salt. Beat until just combined.
    • Scoop the mix into a prepared 12-hole muffin tin and bake in the preheated oven for about 20 minutes until a toothpick inserted in the centre comes out clean. Take out of the oven and remove onto a wire rack to cool.

    Instructions for Banana Ganache

    • In a saucepan, heat the cream and vanilla bean paste until almost simmering.
    • Add the mashed banana and rum to the cream and bring to a boil.
    • Once the cream mixture has boiled, pour this over the chopped white chocolate (in a heat proof bowl). Allow this to set for about 5 minutes and then stir until the chocolate has thoroughly melted.
    • To create smooth banana ganache, strain this through a sieve to remove any excess bits of banana.
    • Fill the muffins with the ganache (notes on filling these are available in the blog post).

    Instructions for the Coconut Topping

    • In a small bowl, mix together butter, sugar, milk and rum. Add the coconut and stir to combine.
    • Top each muffin with the coconut mixture. You may have extra leftover depending on how much you want to use on each muffin.
    • Place the coconut topped muffins on a baking tray under the broiler (or grill) in your oven for about 5 minutes, watching carefully. Broil until lightly golden and remove to cool.

    Notes

    Additional notes and tips available in the blog post.
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Reader Interactions

    Comments

    1. queenmothermyrt

      August 02, 2021 at 6:35 pm

      I know someone who would really really like these 😀 xoxoxoxoxoxox

      Reply

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

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