About this recipe:A cupcake recipe that will satisfy your desire for something sunny and different! These banana cakes are flavoured with rum extract, coconut and chopped dried pineapple. Loads of tropical flavour! Ice with your favourite icing, or enjoy as is.
250g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
220g dark brown soft sugar
2 large eggs
3 medium bananas
1 tablespoon rum extract
100g desiccated coconut
60g chopped dried pineapple
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 180 C / Gas 4. Prepare 12 muffin cups with paper cases.
Sift the flour, bicarb, baking powder and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the desiccated coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the mixture among the prepared muffin cases.
Bake in preheated oven until a skewer inserted into the centre comes out clean, 20 to 25 minutes.