Pineapple & Banana Cupcakes

(from largomason’s recipe box)

to make this into a cake, divide between two 9×2 inch pans that have been buttered & floured and bake for about 35 – 40 minutes; rotating halfway through

Source: misscupcakeface.com

Ingredients

  • 2 3/4 cups AP flour
  • 2 tsp salt
  • 1 tsp baking soda
  • 1 1/4 tsp cinnamon
  • 1 3/4 cups canola oil
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup mashed bananas (about 2 medium sized bananas)
  • 2 cups crushed pineapple
  • 1 cup pecans, toasted & coarsely chopped

Directions

  1. Preheat your oven to 350°F and line two cupcake pans with cupcake liners.

  2. In the bowl of an electric mixer, combine flour, salt, baking soda & cinnamon. In a large bowl, mix together the sugar, oil, eggs and vanilla. Whisk until everything is combined. Slowly add the sugar mixture into the flour mixture. Add the bananas, pineapple & pecans. Mix until incorporated. Divide batter between the cups. Bake for about 20 minutes, rotating pans halfway through.

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