I had a banana, blueberries ,shredded coconut, yogurt and walnuts in the fridge and cupboard..Coincidentally, all of their expiry dates happened to be the same period and they had almost reached the dates when I fortunately found out..In fact,I wouldn't have done it if I didn't see this bread posted by Pam of fortheloveofcooking ...the bread looked so darn good and tempting until I couldn't just have a look and did nothing about it !!
The original recipe is for to make 2 loaves but I didn't have enough ingredients and time to bake it as long as the recipe states.. so ,instead of loaf , I transformed it into muffins and made only half recipe which there's no harm done and what I got out of the oven is absolutely perfect..in term of both texture and taste !!
Here is my version (adapted from here)
1/4 cup softened butter
1/3 cup caster sugar
1 cup all purpose flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 large very ripe bananas, mashed
3 tbsp + 1 tsp natural plain yogurt
1/3 cup toasted walnuts
1 1/2 tsp vanilla
1/3 cup shredded coconut
3/4 cup blueberries (divided)
1.Preheat oven to 350 degrees. Line a muffin tin with 9 muffin cases. Cream together the butter and sugar with a mixer. Add the egg mixing thoroughly, then stir in vanilla and blend well. In a separate bowl whisk together flour, salt, baking powder and the baking soda. Slowly add the dry ingredients into the butter mixture, alternating with the yogurt - make sure to start with flour and end with flour.
2. Place the walnuts in a dry skillet over medium heat and cook for a 3-4 minutes, tossing frequently. Set aside and cool. Mash the bananas very well with a fork. Gently add the smashed bananas,toasted nuts and coconut into the batter then carefully stir until combined. Fold in blueberries, reserving a few for the top of each muffin. Pour the batter into the cases then sprinkle the remaining blueberries on top. Bake for 22-25 minutes or until tester comes out of the center of the muffin clean. Let cool in the pan for a few minutes before transferring to a rack. Let cool for at least 5 minutes before serving.