Banana Ganache Muffins with Broiled Coconut Frosting

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

Prep Time 30

Cook Time 30

Course Dessert

Cuisine American

Servings 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.

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).

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.

Additional notes and tips available in the blog post.