Ingredients
Scale
- 1 ½ cups all-purpose flour (stir, spoon & level)
- ¾ cup granulated sugar
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- â…› tsp ground nutmeg
- ¾ cup mashed bananas (about 2 bananas)
- ½ cup oil (canola/vegetable)
- 4 oz crushed pineapple, with juices (scant ½ cup)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup pecan halves, toasted + chopped
- 8 oz block-style cream cheese, cold
- ½ cup butter (1 stick), room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (or 375°F for high altitude) and line cupcake pans with paper cups.
- Toast pecans in a skillet over medium heat until fragrant (about 2-5 minutes). Remove from heat to cool before chopping.
- In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mash and measure the bananas, then add oil, pineapple, egg, and vanilla. Whisk to blend.
- Combine the wet ingredients with the dry ingredients, stirring until almost there. Fold in the chopped pecans, and use a scoop to fill cupcake liners 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs. Cool in the pan before transferring to a wire rack.
- For the frosting, beat cream cheese until smooth, gradually adding butter. Then mix in powdered sugar and vanilla until smooth.
- Pipe frosting onto the cooled cupcakes and adorn with a slice of banana and a pecan half, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Be careful not to overfill the cupcake liners as this can lead to overflowing while baking.
For best results, frost the cupcakes just before serving to avoid browning of the banana slices.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 16g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg