Tropical Overload - SHF #33

If you are a food blog reader, you will notice numerous sweet 'tropical' posts appearing lately. This is because Mary at Alpineberry is hosting the 33rd edition of Sugar High Friday, with the theme "Tropical Paradise".
This couldn't have come at a better time because the weather for the past few weeks, in England, has been atrocious! The forecast this week is better and my chilli plants need some sunshine.

So here is my entry - lush, moist, tropical cakes - just willing that Sun to do it's thing!



I've called them 'cakes' because they are not quite muffins, even though they were cooked in muffin tins. The texture is heavier and similar to banana bread. This was adapted from an ordinary banana bread recipe, adding coconut, pineapple and macadamia nuts - to incorporate the taste of the tropics!

Tropical Cakes

½ cup unsalted butter, softened
½ cup caster sugar
½ cup light, soft brown sugar
2 eggs
1 teaspoon coconut extract
1½ cups self rising flour
1 cup mashed bananas, about 2 medium ones
½ cup macadamia nuts, chopped
½ cup pineapple, finely chopped, or use crushed pineapple
½ cup sour cream
toasted flaked coconut for the top, if wanted

Cream the butter, sugars, eggs and coconut extract together.
Fold in the flour, followed by the mashed bananas, nuts, pineapple and the sour cream.
Mix well and drop into muffin cases. Sprinkle the toasted coconut onto the top.
Bake at 350º for about 20-30 minutes.
I also made mini ones that took about 15-20 minutes to cook.

(Printable Recipe)