- 150g/5½oz butter, softened
- 100g/3½oz caster sugar
- 2 eggs
- 2 ripe bananas
- 50g/1¾oz pecans
- 150g/5½oz self-raising flour
- 140g/5oz butter, softened
- 175g/6oz icing sugar
- 1-2 tbsp milk
- Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with paper cupcake cases.
- For the cupcakes, beat together the butter and caster sugar using a wooden spoon until light and creamy. Stir in the eggs, one at a time, until they are completely mixed in.
- Mash the bananas using a fork. Roughly chop the pecans. Stir both into the egg mixture until evenly mixed.
- Fold the flour into the wet ingredients until completely combined.
- Divide the mixture between the paper cupcake cases. Bake in the oven for 15 minutes, or until risen and golden. Leave to cool a little, then transfer to a wire rack to cool completely.
- Meanwhile, make the icing. Beat together the butter, icing sugar and milk. Add a spoonful to the top of each cupcake and spread out using a butter knife.