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Mini Banana and Pecan Cakes

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Mini Banana and Pecan Cakes
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
664
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie664 kcal(32 %)
Protein6.72 g(7 %)
Fat31.25 g(27 %)
Carbohydrates95.71 g(64 %)
Sugar added46.11 g(184 %)
Roughage4.83 g(16 %)
Vitamin A115.33 mg(14,416 %)
Vitamin D0.37 μg(2 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.26 mg(24 %)
Niacin3.79 mg(32 %)
Vitamin B₆0.31 mg(22 %)
Folate95.7 μg(32 %)
Pantothenic acid0.7 mg(12 %)
Biotin1.33 μg(3 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C83.28 mg(88 %)
Potassium377.76 mg(9 %)
Calcium131.67 mg(13 %)
Magnesium56.85 mg(19 %)
Iron2.35 mg(16 %)
Iodine11.95 μg(6 %)
Zinc1.41 mg(18 %)
Saturated fatty acids7.57 g
Cholesterol52.34 mg
Author of this recipe:

Ingredients

for
12
Ingredients
2 ½ cups
1 teaspoon
ground cinnamon
1 cup
2
eggs (beaten)
cup
1 ½ cups
chopped Pecan
2
ripe, mashed Banana
2 ¼ cups
canned, crushed Pineapple (drained)
For the lemon cream
½ cup
3 cups
2 tablespoons
cream (40% fat)
2 teaspoons
¼ teaspoon
Decoration
6 tablespoons
chopped, toasted Pecan

Preparation steps

1.
Heat the oven to 350ºF/180ºC/Gas 4. Grease a 12 cup muffin tin.
2.
Sift the flour and cinnamon into a mixing bowl and stir in the sugar.
3.
Stir in the egg, oil, pecans, banana and pineapple and stir until the mixture is just combined, but still slightly lumpy.
4.
Spoon the mixture into the tins, filling them two-thirds full.
5.
Bake for 30-35 minutes, until golden and risen. Leave in the tins to cool for 5 minutes, then place on a wire rack to cool.
6.
For the lemon cream: Beat the butter with an electric whisk until creamy.
7.
Gradually beat in the confectioners’ (icing) sugar, followed by the cream, lemon juice and vanilla. Beat well until light and fluffy.
8.
Invert the muffins and spread with the lemon cream. Sprinkle a few chopped nuts over the top of the muffins.