2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
11 tablespoons unsalted butter, melted and cooled
1 1/4 teaspoons vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe bananas (about 3 really big bananas)
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts or pecans, toasted (optional) [I used walnuts, toasted for 5 minutes at 350°F)
2/3 cup unsweetened shredded coconut
Cream Cheese Frosting
8 ounces cream cheese
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners’ sugar
In a medium bowl, combine the flour, baking soda, salt, and cinnamon; whisk together and set aside. In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth. Beat in the eggs one at a time, mixing well after each addition. Mix in the mashed bananas.
With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the pineapple, nuts (if using), and coconut with a spatula until evenly mixed.
Divide the batter between the prepared liners, filling each about 3/4 full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cream cheese frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a Wilton #1M tip to frost these cupcakes.)
If decorating with toasted coconut, place about 1 cup of unsweetened coconut on a baking sheet or in a metal pie tin and place in oven for about 5-7 minutes, until golden brown. Be sure to check it every few minutes, shaking pan or stirring with a spooon to make sure it toasts evenly.
Source: From Annie’s Eats.