Mini Banana and Pecan Cakes
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- Ingredients
- 2 ½ cups self-rising flour
- 1 tsp ground cinnamon
- 1 cup sugar
- 2 eggs (beaten)
- ⅜ cup sunflower oil
- 1 ½ cups chopped Pecan
- 2 ripe, mashed Banana
- 2 ¼ cups canned, crushed Pineapple (drained)
- For the lemon cream
- ½ cup butter
- 3 cups powdered sugar
- 2 Tbsps cream (40% fat)
- 2 tsps lemon juice
- ¼ tsp vanilla extract
- Decoration
- 6 Tbsps chopped, toasted Pecan
Preparation steps
1.
Heat the oven to 350ºF/180ºC/Gas 4. Grease a 12 cup muffin tin.
2.
Sift the flour and cinnamon into a mixing bowl and stir in the sugar.
3.
Stir in the egg, oil, pecans, banana and pineapple and stir until the mixture is just combined, but still slightly lumpy.
4.
Spoon the mixture into the tins, filling them two-thirds full.
5.
Bake for 30-35 minutes, until golden and risen. Leave in the tins to cool for 5 minutes, then place on a wire rack to cool.
6.
For the lemon cream: Beat the butter with an electric whisk until creamy.
7.
Gradually beat in the confectioners’ (icing) sugar, followed by the cream, lemon juice and vanilla. Beat well until light and fluffy.
8.
Invert the muffins and spread with the lemon cream. Sprinkle a few chopped nuts over the top of the muffins.
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