Green Banana Coconut Cupcakes

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Green Banana Coconut Cupcakes have roots in tropical island cooking, where bananas and coconuts were everyday staples—and nothing delicious ever went to waste.

This recipe is a sweet little evolution of that tradition.

Green bananas bring a mild, earthy sweetness (less sugary than ripe ones), while coconut adds a warm, creamy aroma that instantly feels like sunshine in dessert form.

It’s the kind of flavor pairing you’d expect from Caribbean-inspired kitchens, where fruit-based cakes and coconut treats have been passed down for generations.

What makes these cupcakes so exciting is the surprise: they don’t taste “ordinary.”

They’re soft, moist, and lightly tropical, with a unique depth that makes people ask, “What’s in this?”

If you love desserts that feel comforting but still a little adventurous, this is one you’ll want to bake and share right away.

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Yield:

6 cupcakes 

Total Time:

• Prep Time: 25 minutes

• Bake Time: 35-40 minutes

• Cooling time: 20–30 minutes before adding cream

Ingredients:

Dry Ingredients (Cupcake Base):

• Green banana flour – 120 g

• Oat flour – 70 g

• Coconut flour – 20 g

• Almond flour – 30 g

• Psyllium husk – 15 g

• Protein powder – 50 g

• Inulin – 10 g

• Baking powder – 8 g

• Sea salt – 6 g

• Desiccated coconut – 30 g

Wet Ingredients:

• Semi-ripe bananas – 2 small (mashed)

• Eggs – 2

• Greek yogurt – 200 g

• Water – 380 g

• Honey – 40 g

Cream Topping:

• Cottage cheese – 200 g (blend if grainy)

• Greek yogurt – 100 g

• Desiccated coconut – 10 g (to sprinkle on top)

•  Honey – 20 g

Decoration:

• Fresh strawberries – 6 small (one per cupcake)

Instructions:

➲ To Make the Cupcakes:

1. Gather the necessary ingredients.

2. Preheat the oven to 170°C and line a muffin tray with 6 cupcake liners.

3. In a small bowl, mix psyllium husk with the full amount of water (380 g). Let it sit for 2–3 minutes to form a gel.

4. In a separate large bowl, combine all dry ingredients: green banana flour, oat flour, coconut flour, almond flour, protein powder, inulin, baking powder, salt, and desiccated coconut.

5. Add the mashed bananas to the wet ingredients (eggs, Greek yogurt, water, and honey) and mix until smooth.

6. Pour the wet mixture into the dry and stir until fully incorporated.

➲ Bake the Cakes:

1. Divide the batter evenly between the cupcake molds.

2. Bake for 40 minutes at 170°C or until golden and fully risen. Let cool completely before decorating.

➲ To Make the Cream:

• Blend or mix cottage cheese until smooth.

• Add Greek yogurt and honey. Mix until you get a silky, thick cream.

• Keep chilled until ready to use.

➲ To Assemble:

• Once cupcakes are fully cooled, spread or pipe the cream on top.

• Sprinkle desiccated coconut (10 g total) over the cream.

• Decorate each cupcake with a fresh strawberry.

➲ Storage:

• Store cupcakes in an airtight container at room temperature for up to 1–2 days, or refrigerate for up to 4–5 days.

  Enjoy!

  

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