1/2cupbuttermilkor substitute 1/2 cup milk with juice of half a lemon
3-4very ripe bananas
For the Topping:
1/4cupchopped coconut flakes
1/4cuplight brown sugar
2tablespoonsmelted unsalted butter
Preheat oven to 300°F. Prepare two muffin pans by lining with 18 muffin liners.
Sift or whisk flour, salt, baking powder and baking soda. In the bowl of an electric mixer, cream sugar and butter. Mix in eggs, one at a time, then add the bananas. Add dry ingredients and buttermilk, alternating until incorporated. Try to end with the dry ingredient addition, and be sure not to over mix. Using a standard sized ice cream scoop, drop the batter into the muffin pans.
In a small bowl, stir together the coconut flakes, pecans, brown sugar, cinnamon and melted butter. Scatter over the tops of the muffins.
Bake for 20-25 minutes, or until an inserted toothpick comes out clean.