Banana and Pecan Muffin Cakes

25 min 15 servings

200g Lurpak®

270g plain flour

1/2 tsp. grated fresh nutmeg

1/2 tsp. cinnamon powder

2/3 tsp. baking powder

Pinch of salt

220g caster sugar

2 large eggs

70g pecans, roughly chopped, plus extra to top

330ml pureed very overripe banana (pulped by hand or use a blender to puree)

To top:

15 whole pecans

Cream cheese frosting (optional, see separate recipe)

Seasonal edible flowers (optional, to decorate)

Banana chips (optional, to decorate)

Dessicated coconut (optional, to decorate)

Banana and Pecan Muffin Cakes


Preheat the oven to 180°C and grease tins generously with Lurpak®.

Sift together the flours, spices, baking powder and salt.

Beat the Lurpak® and sugar together in a mixer until light and fluffy, starting on a low speed, gradually increasing to high. Add the eggs and continue to beat on medium speed for two minutes.

Slowly add the dry ingredients until it forms a thick, smooth batter, then fold in the nuts and banana pulp, and divide mixture between tins to fill.

Scatter the top of each cake with pecans, and bake on the middle shelf for 15 – 20 minutes, or until a skewer comes out clean when inserted in the cake’s centre. Leave in the tins for 10 minutes then turn out onto a wire rack to cool.

Pipe a dollop of the frosting on top of the cake (optional), then top the cooled cake with some edible flowers, desiccated coconut, pecans or banana chips.