I know bananas are still pretty expensive right now. But if you happen to have a couple of well ripened bananas lying around, why not put them to good use in this lovely recipe.
225g plain flour
1 ¼ teaspoons baking powder
¼ teaspoon bicarbonate of soda
115g butter, roughly chopped and softened
½ teaspoon vanilla extract
4 tablespoons sour cream
55g pecans, chopped
135g butter, roughly chopped and softened
2 ½ cups icing sugar
juice of ½ a lemon
25g pecans, finely chopped
Preheat oven to 190C. Line a 12 1/3 cup capacity muffin tray with paper cases.
Sift flour, baking powder and bicarbonate of soda together into a mixing bowl, then set aside. Peel and roughly chop the bananas into a small bowl, mash with a fork and set aside.
Using an electric mixer, cream butter, sugar and vanilla extract until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in mashed banana and sour cream with a wooden spoon.
Using a wooden spoon, fold in the flour mixture and chopped pecans. Spoon a heaped tablespoon of mixture into each of the prepared paper cases.
Bake cupcakes in the preheated oven for 20 minutes, or until well risen and golden brown.
Turn out onto a wire rack to cool
Beat butter with an electric mixer until fluffy. Sift icing sugar over the top and add lemon juice. Beat until combined.
Spread icing on top of each cupcake and sprinkle with finely chopped pecans before serving.