Just the right touch of cinnamon spice is swirled into a moist banana sponge. Pecans and brown sugar top off the delectable cake.
This recipe is seen here courtesy of permission from Monica Holland, author, of Lick the Bowl Good. Makes approximately 20 cupcakes.
For the banana cake:
- 1½ cups all-purpose flour
- ¾ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup softened unsalted butter
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup smashed ripe bananas
- ¼ cup buttermilk
For the pecan topping:
- ½ cup brown sugar
- 2/3 cup chopped pecans
- 1 teaspoon ground cinnamon
Line muffin tins with cupcake cases and preheat an oven to 350 degrees.
Whisk together the flour, baking powder, baking soda, salt and cinnamon.
In another bowl, with an electric mixer, blend the butter and sugar until fluffy. Add the egg, vanilla and bananas. Pour in half of the flour mixture. Empty the ¼ cup of buttermilk into the bowl. Stir in the rest of the flour until all is combined well.
With an ice cream scooper, divide the batter into the cupcake cases. Smooth the tops with a frosting spatula.
Swirl together the brown sugar, pecans and cinnamon spice. Sprinkle atop the cupcake batter.
Bake for 32 minutes.