Make the crumble by mixing the flour, butter and sugar in a bowl and rubbing it between your hands, pressing the butter into the flour and sugar until you get a crumbly, sand like texture.
You should be able to grab a fistful, press it together into a ball, and then crumble it softly.

Add the coconut flakes and mix.

Preheat the oven to 375ºF. Prepare your cupcake tins with liners.
Mix the all the dry ingredients in a bowl and set aside.
Mix the mashed bananas with the butter, then add the sugar, vanilla, Coffee Liqueur and egg.

Add the dry ingredients and mix well.
Place spoonfuls in your cupcake lines until 2/3 full.
Top each with a generous amount of the crumble you prepared earlier.
Bake 20-25 until golden brown, the set on a wire rack to cool.