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.
Course
Dessert, Snack
Cuisine
North American
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings12to 18, depending on pan size used.
Ingredients
1/2cupwhite sugar
1/2cupbrown sugar
½cupvegetable oil
2eggsbeaten
3medium ripe bananasmashed
2cupsflour
1tspbaking soda
½tspbaking powder
½tspsalt
1tspChinese five spice powderor substitute cinnamon
¼cuporange juice
1tsporange zestfinely minced
3/4cupchopped dried apricots
1/2cuptoasted chopped pecans
Instructions
Preheat oven to 350 degrees F.
Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest.
Sift together dry ingredients and fold into banana mixture alternately with orange juice.
Fold in apricots and pecans.
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.
Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don’t over bake.
Recipe Notes
Preheat oven to 350 degrees F. Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest. Sift together dry ingredients and fold into banana mixture alternately with orange juice. Fold in apricots and pecans. 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. Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don’t over bake.