Apricot Pecan Banana Crinkle Cakes

Apricot Pecan Banana Crinkle Cakes. This is what a I call a cupboard cleaner recipe, sometimes the best combinations come from odds and ends of baking supplies on hand.

Apricot Pecan Banana Crinkle Cakes.

I arrived home at lunchtime the other day to a house filled with the scent of these beautiful little banana crinkle cakes cakes fresh from the oven that Spouse had just baked. I enjoyed one still warm with a coffee at lunchtime as a delicious little mid-day treat.

The household teens gobbled up the rest of them and I was barely able to salvage a few to take a photo later in the day.

Dried apricots .

We experiment quite a bit with banana snack cakes and muffins to create new ways to use up the never ending supply of over-ripe bananas on the counter-top. I’m beginning to think the kids are not eating them because they know if left behind, some delicious snack cakes or muffins will be coming.

These were a very tasty example of one of those experiments and although I knew the pecans would work well. I was a little surprised at how much I enjoyed the chopped apricots and Chinese five spice  in these.

Toasting the pecans for 10 minutes and letting them cool before adding to baked goods gives them extra crunch.

They are well worth a try for a mid-week easy baking project to add to lunchboxes and brown bag lunches or to enjoy as after school snacks.

Apricot Pecan Banana Crinkle Cakes.

Try our other crinkle cakes recipes too by clicking the links below.

Cherry Chocolate Chip Crinkle Cakes

Gumdrop Crinkle Cakes

Banana Orange Cardamom Crinkle Cakes

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Yield: 12 to 18, depending on pan size used.

Apricot Pecan Banana Crinkle Cakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Apricot Pecan Banana Crinkle Cakes - this is what a I call a cupboard cleaner recipe, sometimes the best combinations come from combining odds and ends of baking supplies on hand.

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Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar
• ½ cup vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 2 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp Chinese five spice powder, or substitute cinnamon
• ¼ cup orange juice
• 1 tsp orange zest, finely minced
• 3/4 cup chopped dried apricots
• 1/2 cup toasted chopped pecans

Instructions

1. Preheat oven to 325 degrees F.
2. Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest.
3. Sift together dry ingredients and fold into banana mixture alternately with orange juice.
4. Fold in apricots and pecans.
5. Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean. 
6. Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don’t over bake.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 310Total Fat 14gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 11gCholesterol 31mgSodium 238mgCarbohydrates 45gFiber 3gSugar 24gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.