2cupsof the caramelized banana slicesreserved from above
1cupshreddedunsweetened coconut
¼cupmeltedunsalted butter
¼cupbrown sugar
Instructions
Preheat the oven to 350 degrees F, and prepare your muffin tins with paper cups.
In a large sauté pan, with the heat set to medium-high, melt the tablespoon of butter.
Add the banana slices to the hot pan. You should hear a sizzle when they hit the pan -- if you don't the pan's not hot enough. Wait for the sizzle! Cook the bananas until both sides are nicely caramelized, about 1 minute per side. They should have a beautiful golden brown "crust" on each side when they're done. Set them aside to cool to room temperature.
In a large mixing bowl, combine the ⅔ cup butter with the sugars, salt, and cinnamon. Use a fork to blend the eggs into the mixture. Then mix in the vanilla and butter milk. Once everything is fully incorporated, sift in the coconut flour, baking soda and baking powder, and stir just to blend.
Now fold in 2-½ cups of the caramelized bananas and the chocolate chips. (Save the remaining 2 cups of the bananas for the topping).
Add the batter to your paper cup lined muffin tins, filling each one about ¾ the way up.
Make the topping by mixing the remaining 2 cups of caramelized banana with the shredded coconut, melted butter and brown sugar. Evenly distribute the topping mixture amongst the 1-½ dozen muffins.
Bake in the preheated oven until the top is golden brown, and the muffins have solidified, about 25 to 30 minutes.
Let the muffins cool in the tins for at least 45 minutes before serving.
Notes
If your sauté pan isn't large enough to accommodate all of the banana slices, do it in two batches, using half of the tablespoon of butter each time.