Put sugar and water in a thick pot or pan, melt sugar over medium to low heat, and when the color turns brown

Reduce the heat to the lowest, cut the banana in half, and spread the caramel evenly on the banana.

Remove the banana from the pot and cool.

Whisk sugar in a room temperature butter and gently beat with a whisk, then add the eggs and keep whipping. Whipping with a whisk instead of an electric whisk is also good.

Add starch syrup and honey, add rum or orange and continue to whip. If the caramel that boiled down the banana is hardened, heat it again a little bit, melt it, and whip it into the dough.

Add the sifted flour and baking powder and mix lightly to make a dough. Spread butter on muffin pan and sprinkle with coconut slices.

I panned the dough, stuck in the banana, sprinkled coconut slices, and baked it for 30 minutes in an oven preheated to 180 degrees.

At first, I made 6 pieces, but after panning, I found only 4 pieces. So while preheating the oven, I made more dough and baked 6 pieces. I'll upload the recipe in 4 pieces. Cool the roasted muffins for about 5 minutes, remove from the mold, and cool them in a cooling net. It's a muffin that's warm and savory with bananas in it, but it's not watery. If you're baking, try making it.