Ingredients

• 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

Directions

• 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.