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Ingredients
- 2 cups 2 cups all-purpose flour
- 1 cup 1 cup sugar
- 1 1/2 tsp 1 1/2 tsp baking powder
- 1/2 tsp 1/2 tsp salt
- 1/2 tsp 1/2 tsp ground cinnamon
- 1/4 tsp 1/4 tsp baking soda
- 1/4 tsp 1/4 tsp ground cloves
- 2/3 cup 2/3 cup mashed ripe bananas (2 medium)
- 1 20-oz can 1 20-oz can crushed pineapple in juice, drained
- 2 2 eggs, lightly beaten
- 1/2 cup 1/2 cup vegetable oil (such as corn)
- 1 tsp 1 tsp vanilla
- 1/2 cup 1/2 cup chopped toasted waluts
- 1 1 recipe White Chocolate-Cream Cheese Frosting*
Details
Servings 18
Preparation
Step 1
1. Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.
2. In a large bowl stir together flour, sugar, baking powder, salt, cinnamon, baking soda, and cloves.
3. In a medium bowl stir together bananas, pineapple, eggs, oil, and vanilla. Add banana mixture to flour mixture; stir to combine. Fold in walnuts. Divide batter evenly among muffin cups; fill about three-quarters full.
4. Bake 20 minutes or until tops spring back when lightly touched. Cool in pans on wire racks 5 minutes. Remove from pans. Let cool completely on racks. Frost and serve.
* White Chocolate-Cream Cheese Frosting
1. In an extra-large bowl beat 4 oz softened cream cheese and 1/3 cup softened butter with a mixer on medium 30 seconds or until smooth. Beat in 4 oz. melted and cooled white baking chocolate and 1 1/2 tsp vanilla. Gradually beat in 2 cups powdered sugar. Beat in 1 Tbsp milk. Gradually beat in 2 cups additional powdered sugar. If needed, beat in additional milk, 1 tsp at a time, to make frosting spreading consistency.
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