Preheat oven to 375 degrees F. Grease 12 2-1/2-inch muffin cups; set aside.
For topping, in bowl stir together 1/4 cup flour and 1/4 cup sugar. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
In large bowl stir together remaining dry ingredients. Cut in 1/2 cup butter until mixture resembles crumbs.
In a bowl whisk together bananas, egg, and milk. Add banana mixture to flour mixture. Stir until moistened.
Spoon batter into cups until two-thirds full. Sprinkle topping. Bake 18 to 20 minutes or until pick inserted in center comes out clean. Cool in cups on rack 5 minutes. Remove; cool. Use in Banana Muffin Trifles. Makes 12 .
PREPARE COCONUT PUDDING:
In a medium saucepan combine sugar and corn starch. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more, whisking constantly. Remove from heat.
WHISK AND POUR:
In a bowl whisk 1 cup milk mixture into 6 egg yolks. Add egg mixture to milk mixture in pan. Bring just to gentle boiling; reduce heat. Cook and stir 2 minutes more, whisking constantly. Remove from heat. Stir in toasted coconut and vanilla.
Pour pudding in bowl. Cover pudding surface with plastic wrap. Chill for about 1 hour or until cooled.
Vertically slice each of the 8 Banana Muffins in three even pieces. Place 1 tablespoon pudding in each serving bowl. Arrange sliced muffins on pudding in each bowl.
Spoon 1 tablespoon pineapple bits, and 2 tablespoons pudding between each muffin slice. Serve immediately or cover and refrigerate up to 1 hour. Top with additional toasted coconut. Makes 8 servings.