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Apricot Pecan Banana Crinkle Cakes close up of a crinkle cake broken open to reveal iside

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 combining odds and ends of baking supplies on hand.
Course Dessert, Snack
Cuisine North American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 to 18, depending on pan size used.

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 350 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.

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.