THURSDAY, MARCH 21, 2024 24 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 1 cup butter, softened • 2 cups sugar • 3 large eggs, room temperature • 2 teaspoons vanilla extract • 2 cups mashed ripe bananas • 1/2 cup drained canned crushed pineapple • 3 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1/2 teaspoon salt • 1 cup sweetened shredded coconut • 1 cup chopped walnuts • cream cheese frosting: • 1 package (8 ounces) cream cheese, softened • 1/2 cup butter, softened • 3-3/4 cups confectioners’ sugar • 1 teaspoon vanilla extract DIRECTIONS 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple. 2. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts. 3. Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the centre comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely. 4. In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Source: www.tasteofhome.com
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