Prep Time: 10 mins
Cook Time: 25 mins
2 cups White Wings Wholesome Blend Self Raising Flour
¾ cup firmly packed brown sugar
¼ cup pecans, chopped
1 tsp ground cinnamon
½ cup sunflower oil
2 extra large eggs, lightly beaten
2 ripe bananas, mashed
440g crushed pineapple, well drained
125g cream cheese, diced and softened
50g butter, diced and softened
1½ cups icing sugar
Toasted shredded coconut and chopped pecans, for serving
Preheat oven to 180°C (160°C fan-forced). Line 12, ½ cup capacity muffin pans with paper cases.
Combine flour, sugar, pecans and cinnamon in a large mixing bowl.
Whisk together the oil and eggs. Then fold in the banana and pineapple.
Pour wet mixture into dry ingredients and mix using a large spoon until just combined. Spoon mixture between prepared patty cases and bake for 25 minutes. Cool.
Place cream cheese and butter in a mixing bowl, and using electric beaters, mix well. Add icing sugar gradually until all combined and smooth
Spread icing over the top of each cake and sprinkle with toasted coconut and pecans.