I made these last week on return from holiday when a sudden baking urge came over me...well...not exactly sudden, I always have an urge to bake! I chose to make these as they looked so lovely and summery. You can also use this recipe to make a sandwich cake by simply dividing the batter between two cake tins.
Basic Recipe from Martha Stewart
3 cups plain (all-purpose) flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup (226g) unsalted butter, melted and cooled
2 tsp vanilla extract
2 cups sugar
3 large eggs
2 cups mashed bananas
1 can (8oz) pineapple, drained and crushed
1 cup walnuts/pecans - which I left out as I am not a nut fan
1 cup unsweetened desiccated coconut
1. Preheat oven to 176C/350F, with the racks in the centre
2. In a medium bowl sift together the flour, baking soda, cinnamon and salt; set aside
3. In a large bowl (or using an electric mixer) beat together the butter, sugar and vanilla for about 2 minutes until combined.
4. Add the eggs one at a time, beating after each addition until well incorporated. Once all are added, beat mixture for a further 3 minutes until pale yellow and fluffy.
5. In a medium bowl stir together banana, pineapple, nuts (or not...) and coconut. Add to egg mixture and beat until well combined.
6. Add the flour mixture, stir then beat until combined.
7. Line 2 muffin tins with baking cases, and divide the mixture between these, filling each case 2/3rds full.
NB - I actually needed to use more as these is a lot of batter, any empty cups on the baking tray 1/3 fill with water to ensure the muffins rise evenly.
8. Bake, rotating pans halfway through, for 25-28 minutes, or until a clean skewer inserted comes out clean.
9. Transfer to a wire rack to cool completely, once cooled frost with a cream cheese frosting.
Cream Cheese Frosting
1. Beat 8oz cold cream cheese, with 5 tbsp softened butter and 2 tsp vanilla extract until combined.
2. Gradually add 2 cups sifted icing sugar until you have reached an acceptable sweetness and consistency.