We’re combining bananas and brown sugar to bake these great cupcakes.
- 1 1/2 cups plain flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 3/4 cup firmly-packed brown sugar
- 3/4 cup vegetable oil
- 3 eggs, lightly beaten
- 1/2 cup pecan nuts, coarsely chopped
- 2 bananas, mashed
- 1/4 fresh pineapple, peeled, cored, finely chopped, or use drained canned pineapple
- Icing sugar
- Toasted coconut
Preheat oven to 350ºF. Heat oven to 350 degrees F. Lightly coat 30 cupcake cups with nonstick cooking spray or use paper cupcake liners. Sift flour, cinnamon and baking soda into a bowl. Stir in sugar. Make a well in the centre. Add oil, eggs, pecans, banana and pineapple to flour mixture. Stir to combine. Divide mixture between paper cases. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove to a wire rack to cool. Dust with icing sugar and sprinkle with coconut.
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