Tropical Cakes

From Cherrapeño


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.